Duxelle is a deeply flavorful stuffing that can be used to fill onions, tomatoes, eggplant or peppers that can then be baked. You can also cut extra firm tofu into large squares, scoop out a small amount of tofu from the center, fill duxelle, recap with tofu and bake.
Use duxelle to create a roulade, or rolled, stuffed entrée, with thinly sliced steak, fish or poultry
If you have leftover duxelle, allow it to cool and add to oil and vinegar to create a new salad dressing
RECIPES
Mushroom Lasagna
serves 4-6
1/2 pound ground beef
one half (or 8 ounces)1/4 pound mild or hot loose Italian sausage (not in casing) one quarter (or four ounces)1/2 cup chopped onion one half1 clove minced garlic2 teaspoons ground black pepper6 large Portabello mushroom caps, washed and dried1 cup ricotta cheese 1 large egg
½ cup grated mozzarella cheese
1 ½ cups prepared tomato saucePreheat oven to 350°F. Brown sausage and ground beef with onions, adding garlic and pepper. Be certain all the black gills have been removed from the mushrooms Beat egg into ricotta cheese. Spread a small amount of spaghetti sauce in a large baking dish or shallow roasting pan to prevent sticking. Generously pack each mushroom cap with ricotta mixture and place in the baking dish or roasting pan ricotta side up. Top each cap with a handful of the grated mozarella. Then top each cap with a with a generous amount of the meat/onion mixture. Top each cap with another handful of mozarella. Pour spaghetti sauce over the each cap and around the bottom of the pan. Top with the remaining mozarella cheese. Bake at 350°F for 30-35 degrees. Allow to cool for about 10 to 15 minutes.
Nutrition Info per serving:
Calories: 450
Total Carbs: 20
Fiber grams: 4.5
Net Carbs: 15.5
Cholesterol milligrams: 35
Sodium milligrams: 470
Mushroom Tapenade
Serve tapenade as a sandwich spread, a dip or as a salad dressing