Stuffed Mushrooms

Make shroom for a new appetizer. Stuffed with a mixture of veggies, these mouth-watering mushrooms are totally succulent. 



Stuffed Mushrooms

Ingredients

For 0004 Person(s)

Recipe

  • 15 (1-inch) mushrooms with stems
  • 2 tablespoon(s) olive oil
  • 2 teaspoon(s) salt
  • 2 teaspoon(s) pepper
  • 2 tablespoon(s) butter
  • 1 red pepper
  • 2 1/2 cloves of garlic
  • 1 cup(s) onions
  • 1 teaspoon(s) oregano
  • 8 floz white wine
  • 1 1/2 cup(s) bread crumbs
  • 2 tablespoon(s) parsley
  • 2 tablespoon(s) Parmesan cheese

Directions

    1. Preheat the oven to 350º F.
    2. Clean the mushrooms and remove the mushroom stems from the caps and set aside the stems.
    3. Carefully peel off the outer layer of the skin. 
    4. Rub the peeled caps with the olive oil, salt, and pepper.
    5. Place the mushrooms stem side down on a baking sheet and bake for 15 minutes or until the liquid leaks out of them.
    6. Drain and reserve any liquid released by the mushrooms and set the caps aside.
    7. Chop the mushroom stems, red pepper, garlic, and onion.
    8. Heat the butter in a large sauté pan over medium heat.
    9. Add the red pepper, garlic and onion and cook and stir for 5 to 7 minutes.
    10. Add the mushroom stems, oregano and 1 teaspoon of salt and 1 teaspoon of pepper. Sauté for about 5 minutes.
    11. Add the white wine and cook for 2 minutes.
    12. Transfer to a mixing bowl and add the breadcrumbs, reserved mushroom liquid, parsley, and Parmesan cheese. 
    13. Stuff the breadcrumb mixture into the mushroom caps.
    14. Preheat the oven to 350º F. Before serving, place the mushrooms stem side up on the baking sheet and fill them with the stuffing. 
    15. Bake for 10 to 15 minutes.
    16. Serve warm.