303: Stuffed Mushrooms

We’ve been trying to keep to Fuhrman, but it’s a paradigm shift we made without a clutch. I don’t really know how to cook things that don’t involve dairy and olive oil and bits of meat. Fuhrman suggests both tofu and mushrooms as mouth-feel alternatives, so I gave stuffed mushrooms a shot.

The mushrooms were stuffed with their own stems, some spinach, shallot, and then I cheated and used some Penzey’s Cheese Sprinkle for a little more flavour. They came out pretty good.
I served them with spinach salad topped with pineapple salsa, and the end of the other night’s curry, topped with peanuts.