50 Mushroom caps, (Silver dollar size) brushed and stems removed
2 cups chopped mushroom stems
¾ cup chopped celery,
2 cups chopped onion,
1 cup chopped red pepper
3 Tbs. chopped garlic
½ cup red wine, plus another ¼ cup for cooking
2 Tb Tamari
1 t. thyme
½ cup chopped parsley
½ cup chopped walnuts
¼ cup olive oil
S & P to taste
1 cup GF bread crumbs
¼ cup Parmesan cheese
Instructions
Sauté onions in olive oil
When translucent, add celery. After 5 minutes, add garlic, peppers and chopped mushroom stems.
Add walnuts, parsley, thyme, tamari and ½ cup of the red wine.
Add the GF breadcrumbs and parmesan cheese. Add S & P to taste
Stuff mushroom caps with filling.
Grease a baking pan or cookie sheet with butter or oil. Pour remaining ¼ cup of wine around mushrooms and put a small, thin, pat of butter on top of each mushroom, so it will melt as it cooks, and baste the mushroom. Bake at 375 degrees for 20 minutes.
Serve immediately!
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-gluten-free-stuffed-mushrooms/