LOCATIONS>
ADVERTISE>
CONTACT US>
SUBSCRIBE>
DIGITAL EDITION>
BEST OF SACRAMENTO     GOODIE BAG      MASTERS CLUB MEMBERS     NEWSLETTERS     WEDDINGS     RESTAURANTS     WINE
Vegetarianized Recipe: Mushroom Rosemary Parmesan Breakfast Muffins


Posted on April 15


Think you can't get in veggies before 8 a.m.? Try making a savory breakfast muffin over the weekend and have a grab-n-go treat every morning for weeks. This combo is sherry mushrooms, rosemary and parmesan, but the sky's the limit. Try spinach and feta, faux sausage and mozz, sage and mushrooms, scallions and red pepper—get creative and then get to work with a healthy breakfast in your belly!

Go to Vegetarianized.com for more pictures of this recipe, and nutrition and price information, plus 200+ other tasty recipes to try. Check back each Monday for a new delish dish. You can also follow Vegetarianized.com on Facebook and Pinterest.

Servings: Makes about 20 muffins, 1 muffin per serving
Time: About 15 minutes active; 40 minutes total

1 1/2 cups soy milk (low fat milk will work fine as well)
1 tablespoon white vinegar
1 tablespoon extra virgin olive oil
1/2 pound mushrooms, coarsely chopped
1/2 teaspoon salt and pepper, each
2 tablespoons sherry or sherry vinegar
1 tablespoon fresh rosemary, chopped finely
2 eggs
1/4 cup Parmesan cheese, grated
1 cup wheat flour
1 cup white flour
1 tablespoon baking powder
1/2 teaspoon baking soda

1. Preheat oven to 400 degrees. Coat a muffin pan with cooking spray and set aside.

2. In a small bowl, pour in soy milk and white vinegar. Let sit 10 minutes to make a soy buttermilk.

3. In a medium skillet over medium heat, add extra virgin olive oil. When hot, add mushrooms, salt, pepper, sherry and rosemary. Sauté until most of the liquid has evaporated, about 10 minutes. Turn off heat and let cool.

4. In a large bowl, beat eggs and add cheese. Pour in soy buttermilk and whisk well.

5. Add flours, baking powder and baking soda and whisk to incorporate well.

6. Fill muffin cups about 3/4 full and bake for 20-22 minutes until puffed and golden. Let sit in pan 5 minutes, then remove to a wire cooling rack. Repeat with remaining batter.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.