Ingredients
-
8 - 10
-
1
-
2
-
1/3
-
1
-
1
-
1/2
-
1/2
-
1/4
-
2
-
1
-
1/4
-
1/4 - 1/3
-
-
Directions
Stuffed Mushrooms With Sun-Dried Tomatoes, Goat Cheese and Olive, Awesome recipe that seems SOOO gourmet, but is actually quite easy!, Awesome recipe that seems SOOO gourmet, but is actually quite easy!
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Steps
|
1
Done
|
Wipe Mushrooms With Damp Cloth, Carefully Scoop Out Stems and Chop Them Into Very Fine Bits, Set Aside. |
|
2
Done
|
Heat Butter in a Large Frying Pan Over Med-High Heat. When Hot, Add Mushroom Caps and Saute For a Few Mins, Flipping Often Until They Begin to Brown. Remove from Pan and Set Aside. |
|
3
Done
|
Reduce Heat to Medium, Add Olive Oil and Toss the Shaloots. Stir and Fry For a Few Mins, Then Add Chopped Mushroom Stems and Halapenos. Saute, Stirring Frequently, For ~5 Minutes. |
|
4
Done
|
Then Add Chopped Sun-Dried Tomatoes, Lemon Juice, Saffron, Cayenne, Paprika, Parsely and Salt-N-Pep. Cook For a Min, Then Transfer to a Small Bowl. |
|
5
Done
|
Stir in Goat Cheese and Olives Until Well Combined. |
|
6
Done
|
Spoon Filling Into Mushroom Caps. |
|
7
Done
|
Coat the Bottom of a Baking Pan With a Bit of Olive Oil. Transfer Stuffed Mushrooms Into the Pan. Bake at 350 For ~10 Minutes Garnish With Fresh Parsley! |
