Italian Stuffed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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These extra-large mushrooms hold more filling and thus make an excellent vegetable accompaniment for dinner, or serve them as part of an antipasto platter, Ingredients:
8 fresh mushrooms, large jumbo size |
1/2 cup fresh breadcrumb |
1/4 cup mozzarella cheese, shredded |
2 garlic cloves, finely minced |
4 pitted black olives, finely chopped |
2 tablespoons sun-dried tomatoes, in oil, finely chopped |
2 tablespoons marinated artichoke hearts, finely chopped |
2 tablespoons green onions or 2 tablespoons sweet onions, finely chopped |
2 tablespoons mayonnaise, light |
1/2 teaspoon dried oregano or 1/2 teaspoon dried basil |
1/4 cup olive oil |
1 tablespoon parmesan cheese, grated |
Directions:
1. Remove stems from mushrooms and chop finely. In medium bowl, combine chopped stems, breadcrumbs, mozzarella cheese, garlic, olives, tomatoes, artichokes, onion, mayonnaise, and oregano; mix well.
2. Brush oil on outside of mushroom caps.
3. Spoon filling evenly into caps, mounding as necessry and place in a shallow baking pan. Sprinkle Parmesan cheese on top.
4. Bake in 425F oven for 15-20 minutes, or until mushrooms are heated through.
5. Makes 4 main courses, or 8 appetizer servings.
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