Ingredients
-
15 - 20
-
4
-
2
-
1
-
50
-
5
-
1
-
150
-
1 - 2
-
1
-
3
-
-
-
-
Directions
Stuffed & Herbed Mushrooms, A vegetarian version with sun dried tomatoes and fresh herbs! I list here the original amount of olive oil called for in the recipe, but I have to admit I often skimp on it a bit!, I made this for the Spring 2010 PAC These were great! I loved the flavor of all of the fresh herbs and sun dried tomatoes in these I also loved how they were not dry, as many stuffed mushrooms are used like a tablespoon or less of oil to saute the mushrooms and garlic in and did’nt brush the caps with oil Other than that I followed the recipe exactly I never saw putting an egg the filling for stuffed mushrooms, but it works really well because the filling stays together Thanks for the great recipe!
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Steps
|
1
Done
|
Preheat Oven to 180c. |
|
2
Done
|
Remove Stems from Mushrooms and Chop the Stems Finely. |
|
3
Done
|
Heat 4 Tbls of Olive Oil in a Pan and Saute Chopped Stems and Garlic in Oil. |
|
4
Done
|
Remove Pan from Heat and Mix in the Remaining Ingredients: Sun Dried Tomatoes, Chopped Herbs, Cream Cheese, Parmesan, Egg, Breadcrumbs and Seasoning. |
|
5
Done
|
Fill Mushroom Caps With the Stuffing. |
|
6
Done
|
Brush the Outsides of the Caps With Olive Oil and Place Them in an Oven-Proof Pan. |
|
7
Done
|
Bake For 15 Minutes. |
