Stuffed Mushrooms
Make shroom for a new appetizer. Stuffed with a mixture of veggies, these mouth-watering mushrooms are totally succulent.
Ingredients
- 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
Instructions
- Preheat the oven to 350 F.
- Clean the mushrooms and remove the mushroom stems from the caps and set aside the stems.
- Carefully peel off the outer layer of the skin.
- Rub the peeled caps with the olive oil, salt, and pepper.
- Place the mushrooms stem side down on a baking sheet and bake for 15 minutes or until the liquid leaks out of them.
- Drain and reserve any liquid released by the mushrooms and set the caps aside.
- Chop the mushroom stems, red pepper, garlic, and onion.
- Heat the butter in a large saute pan over medium heat.
- Add the red pepper, garlic and onion and cook and stir for 5 to 7 minutes.
- Add the mushroom stems, oregano and 1 teaspoon of salt and 1 teaspoon of pepper.
- Saute for about 5 minutes.
- Add the white wine and cook for 2 minutes.
- Transfer to a mixing bowl and add the breadcrumbs, reserved mushroom liquid, parsley, and Parmesan cheese.
- Stuff the breadcrumb mixture into the mushroom caps.
- Preheat the oven to 350 F.
- Before serving, place the mushrooms stem side up on the baking sheet and fill them with the stuffing.
- Bake for 10 to 15 minutes.
- Serve warm.
Nutrition
Calories: 1514kcalCarbohydrates: 163.36gProtein: 38.19gFat: 63.27gSaturated Fat: 22.17gCholesterol: 69.66mgSodium: 6253.89mgFiber: 18.14gSugar: 29.9g
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