Stuffing Stuffed Mushrooms |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Very easy do ahead recipe. They are nicely browned, crispy and very tasty. You could adapt this to use Portabello Mushrooms (approx 6). Looks great on a festive buffet, as a brunch side dish or serve as an appetizer This was originally a Kraft Kitchen recipe Ingredients:
16 large stuffing white mushrooms, stems removed and stems chopped |
1 (120 g) box chicken flavor stuffing mix (or your choice) |
1 cup hot water |
1 tablespoon butter or 1 tablespoon margarine |
4 tablespoons green peppers, finely chopped |
4 tablespoons red peppers, finely chopped |
2 tablespoons butter or 2 tablespoons margarine, melted |
Directions:
1. Mix the stuffing mix with the hot water, cover and stand 5 minutes.
2. Saute the mushroom caps, open side up in 1 tbsp butter or margarine for 2 minutes, flip and saute a further 2 minutes.
3. The mushrooms should be lightly browned but still firm.
4. Remove caps and place them in a shallow baking dish.
5. Add the chopped stems and peppers to the fry pan, saute 5 minutes.
6. Stir in the stuffing mix.
7. Spoon the mixture into the caps, drizzle with 2 tbsp butter/margarine.
8. *You may make them up to this point cover and place in fridge for up to 3 hours, bring to room temp before finishing.
9. Preheat broiler.
10. Broil 5-7 inches from heat for approx 5 minutes or until golden and heated through.
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