Italian Stuffed Mushrooms

These delicious mushroom morsels are easy to make but appear elegant enough to seem otherwise. Serve them as a party appetizer, after the quarantine, and you'll see them disappear quickly! In the interim, you can have them all for yourself.


Ingredients:

  • 1/4 red bell pepper

  • 2 garlic cloves

  • 3 green onion

  • 3 tablespoons parsley, chopped

  • 1/2 cup parmesan cheese, grated

  • 1/2 cup italian seasoned bread crumbs

  • 16 oz. baby bella/cremini mushrooms

  • salt and pepper to taste

  • 2 tablespoons butter

  • olive oil


Instructions:

  1. Preheat the oven to 400º Farenheit.

  2. In a large skillet heat olive oil and butter over medium high heat. Meanwhile, twist the stems out of mushrooms, so there is a cavity inside the mushroom, and set aside. Chop the mushroom stems, garlic, and green onions (including white part).

  3. Add the garlic to pan and saute for 30 seconds to a minute.

  4. Next add green onions, bell pepper, and mushroom then saute stirring often for about 3 minutes.

  5. Add the breadcrumbs and season with salt and pepper. Turn off the heat and stir in the parmesan cheese.

  6. Using a tablespoon scoop filling out and fill mushroom cavity. Place mushrooms on lightly oiled cookie sheet with cavity side facing up. Drizzle olive oil over mushrooms.

  7. Bake until mushrooms are tender and cooked through, about 25 minutes. If you have not achieved a golden brown color on your filling you can turn the oven to broil, keeping an eye on it so that it does not burn (this should only take up to a minute).







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