PREP TIME
20 mins
COOK TIME
15 mins
TOTAL TIME
35 mins
I am very keen on stuffed mushrooms. What I don’t like is when they end up runny or soggy. This recipe has a trick to prevent that and it is yummy!
INGREDIENTS
18 -20 large white mushrooms
1 small red bell pepper roasted and diced
1/4 medium onion, chopped
1 tsp oregano
1 clove of garlic, chopped
2 tbsp breadcrumbs
2 tbsp grated Parmesan cheese
2 tbs fresh parsley chopped
2 tbsp olive oil
salt and pepper to taste
INSTRUCTIONS
Preheat oven to 400 F degrees.Clean the mushrooms and gently remove the stems from them.Place the mushrooms stem side down on a baking sheet and bake until the liquid leaks out of them then place the mushrooms stem side down on some paper towels to soak up any additional liquid.Chop up about half the mushroom stems in very small pieces. Heat 2 tbsp of olive oil in a skillet. Add the garlic and fry on low heat until transluscent. Add the mushrooms stems, roasted pepper, and onion to the skillet and saute. Add the oregano and salt and pepper. Saute for about 5 minutes until pepper and onion are tender.Transfer the stuffing to a bowl and let it cool a bit. Add the parsley, breadcrumbs and Parmesan cheese and mix well.Place the mushrooms stem side up on the baking sheet and fill them with the stuffing, generously.Bake for 15 minutes.Serve warm.
You can vary the amounts depending upon your tastes and actual size of your mushrooms. The trick of getting rid of excess liquid in the mushrooms before baking them was great. The result was firm and delicious stuffed mushrooms, not soggy ones! 👍
Enjoy! Xxxx Natascha
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