Cheesy Italian Stuffed Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a wonderful recipe from Mushrooms Canada that I tinkered with just a bit (not too much). If you use the huge stuffer ones they will hold more filling and make a great side dish for supper. Ingredients:
16 -20 large white mushrooms |
1/2 cup fresh breadcrumb |
1/4 cup shredded mozzarella cheese |
2 finely minced garlic cloves |
4 finely chopped pitted black olives |
2 tablespoons sun-dried tomatoes packed in oil, drained and finely chopped |
2 tablespoons marinated artichoke hearts, drained and finely chopped |
2 tablespoons finely chopped onions |
2 tablespoons light mayonnaise |
1/2 teaspoon dried oregano leaves or 1/2 teaspoon basil, crumbled |
1/4 cup olive oil |
1 -2 tablespoon freshly grated parmesan cheese |
Directions:
1. Remove and finely chop the stems from the mushrooms. Saute the stems, onions and garlic in just a bit of oil till barely soft, about 1 minute
2. In a medium bowl, combine sauteed onion-mushroom stem mixture, bread crumbs, mozzarella cheese, olives, tomatoes, artichokes, mayonnaise and oregano; mix well.
3. Brush olive oil on outside of mushroom caps. Place in a shallow baking pan. Spoon filling evenly into caps, mounding as necessary and sprinkle parmesan on top. Bake at 425 for 15 - 20 minutes or until filling is bubbly and tops are browned.
4. If you want a softer mushroom consistency, bake the mushrooms about 5 min before stuffing.
5. Will make 4 main course or 8 appetizer servings.
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