Ingredients
-
20
-
3
-
2
-
1
-
2
-
-
3
-
1
-
2
-
2 - 3
-
2
-
-
-
-
Directions
Baked Stuffed Mushrooms, From Daphne Oz in the cookbook The Chew A lovely hor d’oeuvre , From Daphne Oz in the cookbook The Chew A lovely hor d’oeuvre
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat the Oven to 375*f. |
|
2
Done
|
Finely Chop the Mushroom Stems. Heat 1 Tbls. Olive Oil in a Small Nonstick Skillet Over Medium High Heat. Saute the Chopped Mushroom Stems and the Shallots For 4-5 Minutes, Stirring Often. |
|
3
Done
|
Add the Garlic and Almonds, and Season With Salt. Stir Well and Saute 2 More Minutes. Turn Off the Heat and Add the Parsley, Herbes De Provence(or Thyme), and Whole Wheat Bread Crumbs. |
|
4
Done
|
Pour the Vegetable Stock Into a Food Processor, Then the Rest of the Stuffing. Pulse Several Times to Get a Fine Mixture, Almost a Paste. |
|
5
Done
|
Toss the Mushroom Caps With Olive Oil. Fill Each Mushroom With the Stuffing. |
|
6
Done
|
Sprinkle Grated Pecorino Cheese Over Each Mushroom and Bake For 20-25 Minutes, Until the Cheese Browns a Little and the Mushrooms Are Warmed Through. |
