What? Does that clock say it’s 12 o’clock already? That time can really creep up on ya. Sometimes, I just don’t know what I’m going to eat or prepare for lunch.
A burger, sandwich, salad or soup? It can all just be a bore. However, I remembered how I really liked this eggplant parmesan dish and thought, “why not make some kind of variation to that with some mushrooms.” That’s it! Today’s lunchtime recipe will be Eggplant Stuffed Mushrooms.
A few key ingredients are: Eggplant, portobello mushrooms and whole wheat bread crumbs. The deeply colored purple eggplant is available in markets throughout the year. They have a pleasantly bitter taste and spongy texture. Eggplant has a phytonutrient in the skin called nasunin. Nasunin has been found to protect the lipids (fats) in brain cell membranes. Cell membranes are almost entirely composed of lipids and are responsible for protecting the cell from free radicals, letting nutrients in and wastes out, and receiving instructions from messenger molecules that tell the cell which activities it should perform. In short, eggplant makes great brain food!
The portobello mushrooms provides the flavor and meaty element of this dish. These mushrooms have a number of essential nutrients but don’t contain many calories. The B vitamins found in portobello mushrooms are essential for a healthy metabolism and nervous system, and help to keep your liver, skin, eyes and hair healthy.
Why whole wheat bread crumbs? Simply put, whole grains are absorbed more slowly than foods made from enriched or bleached flour, so they raise glucose and insulin levels less and keep you feeling fuller longer.
I’d say this simple combination would make an excellent lunch meal. Not only will you enjoy your lunch, but you won’t be looking for snacks shortly after. So, without delay, let’s enjoy making these Eggplant Stuffed Mushrooms!
- 1 eggplant
- 2 garlic cloves, minced
- Juice of 1 lime
- 1 cup whole grain wheat bread crumbs
- 1 tbsp tomato paste
- 1 tbsp chopped fresh cilantro
- 8 large open cap mushrooms, peeled
- ¼ cup Parmesan cheese, shredded
- 4 tbsp chicken or vegetable broth
- Cilantro to garnish
- Sea salt to taste
- Heat oven to 425. Cut the eggplant in half lengthwise and place skin side uppermost in a baking dish.
- Cook in the oven for 30 minutes until soft. Remove the eggplant from the oven and allow to cool.
- Scoop the soft flesh from the skin and put in a food processor with the garlic, lime juice, bread crumbs, tomato paste, cilantro and sea salt.
- Blend for 10 seconds to mix well. Spoon the puree onto the mushrooms pressing the mixture down.
- Sprinkle the cheese on top and transfer the mushrooms to a shallow ovenproof dish.
- Pour the broth around the mushrooms, cover and cook in oven for 20 minutes.
- Remove the cover and cook for 5 minutes more until golden on top.
- Remove the mushrooms from the oven and from the dish with a slotted spoon.
Do you have some simple lunch recipes you’d like to share? Go ahead and display your skills below. ~Miranda