Last Minute Mushroom Caps

It's Easter Saturday and friends that weren't going to come for dinner have now decided they are. Now to make something easy and quick!

This recipe was originally given to me by the queen of all hostesses, my mom. I've altered it slightly but all the basic principals are still there. I have served these babies at many a party and they are always a hit.



What you need:
about 15 large button mushrooms (or more if you expecting more people)
about 1/2 cup broccoli (finely chopped)
1 tbsp flax seeds, ground
salt and pepper
goat cheese or any kind of cheese really (optional)
olive oil
salt and pepper

Find the largest button mushrooms that you can. Clean them with a damp paper towel and pop the stems off. Save the stems in a bowl (for later).

Place caps hole side down on a cookie sheet and bake for about 20 minutes at 350.

Meanwhile finely chop stems. You won't need them all, I'd say about a cup's worth. Saute the stems in a bit of olive oil for about 2 minutes. Then add broccoli and continue sauteing until tender. Add flax seeds and salt and pepper. Everything should combine nicely, if not add more flax. turn heat off.

Take your caps out of the oven (they are supposed to be wet but need to be dried.) Place them on paper towel or something that will get the moisture off. Turn them hole side up and fill with your stem/broccoli mixture. Top with cheese of desired and bake for 15-20 minutes at 350.

Take care,
The Nutritionista