Tuesday, April 5, 2011

stuffed mushrooms

I love stuffed mushrooms, and more than that, I love easy stuffed mushrooms. This particular recipe is vegetarian friendly, no meat means less cooking! (please refer to my previous rant about eggplant) Stuffed Mushrooms are mostly viewed as a hearty, rich appetizer, but these ones are a little lighter and still delicious.

18 mushroom caps (baby bellas {portabellas} are best, but white or button mushrooms are great too)

1 box stuffing mix (I like chicken)- prepared according to package directions
1 small white onion, chopped
1 red bell pepper, chopped
stems from your mushrooms, chopped to same size.
1 tbsp olive oil

1/2 cup chicken stock reserved.

1/2 cup mozzerella cheese, shredded, parmesean would do wonders too.

In a large sautee pan, cook onion, pepper, and mushrooms in the olive oil. Cook on medium heat for 3-5 minutes, or unitl onion is translucent. Mix in stuffing, be sure that your mixture is moist, if not add chicken stock.

spoon 2 tablespoons of stuffing into each mushroom cap, you can cook these in muffin tins, or in a cake pan, or on a half baking sheet, whatever you please.
Top with 1 tsp of cheese.
Bake at 350 for 12 - 15 minutes. Mushrooms should be dark and soft.


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