Greenie Criminis
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 470.6
- Total Fat: 41.3 g
- Cholesterol: 0.0 mg
- Sodium: 218.1 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 12.9 g
- Protein: 9.5 g
View full nutritional breakdown of Greenie Criminis calories by ingredient
Introduction
A delicious vegetarian dish than can serve as an appetizer or small entrée A delicious vegetarian dish than can serve as an appetizer or small entréeNumber of Servings: 2
Ingredients
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10 Crimini Mushrooms (Criminis are 'unopened,' immature portabellos that look like large brown mushrooms)
1/2 cup olive oil
3 T Cider or Red WIne Vinegar
6 cloves garlic
2 cups fresh spinach
1/2 cup chopped scallions
1 avocado
1/2 t. cayenne pepper
1/2 t. cracked black pepper
dash of salt
1 t. thyme
Directions
1) Finely chop garlic, scallions & spinach. Keep ingredients separate.
2) Heat half the oil in saucepan. When hot, add garlic. Stir occasionally and cook until it begins turning brown. then add scallions, stir, cook 3 minutes. Add Spinach, and only cook until it turns bright green (1-2 minutes). Remove mix from pan and set aside in a bowl.
3) Do not clean saucepan you just used. Add remainder of olive oil and vinegar and heat. Pull off stems and remove 'gills' from Criminis, and place 'gill-side down' in pan. Sprinkle with thyme and heat over medium-high heat.
4) While criminis are cooking, add avocado, cayenne, black pepper & salt to spinach/scallion mixture and mix until it is a creamy paste.
5) Turn criminis after 10 minutes and cook the 'cap' side for another 10 minutes.
6) When done (caps will be very dark), remove criminis and use a wooden spoon to scrape the crisp/burned garlic off the pan. Add it to the green paste and mix well.
7) Fill each Crimini with the Green Paste and Enjoy!!!
Serving Size: Small dinner for 2, or appetizers for 3-4
2) Heat half the oil in saucepan. When hot, add garlic. Stir occasionally and cook until it begins turning brown. then add scallions, stir, cook 3 minutes. Add Spinach, and only cook until it turns bright green (1-2 minutes). Remove mix from pan and set aside in a bowl.
3) Do not clean saucepan you just used. Add remainder of olive oil and vinegar and heat. Pull off stems and remove 'gills' from Criminis, and place 'gill-side down' in pan. Sprinkle with thyme and heat over medium-high heat.
4) While criminis are cooking, add avocado, cayenne, black pepper & salt to spinach/scallion mixture and mix until it is a creamy paste.
5) Turn criminis after 10 minutes and cook the 'cap' side for another 10 minutes.
6) When done (caps will be very dark), remove criminis and use a wooden spoon to scrape the crisp/burned garlic off the pan. Add it to the green paste and mix well.
7) Fill each Crimini with the Green Paste and Enjoy!!!
Serving Size: Small dinner for 2, or appetizers for 3-4
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