Saturday, December 23, 2017

Veggie Stuffed Mushrooms

(Can Serves 6-8)
Prep time: 10 minutes Cook Time: 35 minutes

Pairs well with any bubbly: champagne or sparkling wine (Brut or Rose')
Try Gloria Ferrer or Schramsberg Mirabelle Rose' – California or
Laurent Perrier Brut or Veuve Clicquot Rose' -France
Also pairs well with white wine:  Try Benovia Chardonnay from Sonoma, California

22-24 small white or baby Bella mushrooms, cleaned and destemmed
2 Tablespoons Extra Virgin Olive Oil (EVOO)
6 cloves of garlic, chopped fine
½ each small red pepper & yellow pepper chopped fine, (you can also use a green or orange pepper)
1/3rd cup panko bread crumbs-unflavored (I like Ian’s original)
2/3rds cup shredded Parmesan cheese

Preheat oven to 375.

Set aside 2ounces (1/4 cup) of the shredded Parmesan
In medium size mixing bowl combine, peppers, garlic, breadcrumbs, remaining shredded Parmesan and EVOO.  Stir well with a wood spoon until combined.
Place your cleaned & destemmed mushrooms into a glass baking dish, cap side down.
Using a teaspoon, stuff your mushrooms with the mixture.  Once all the mushrooms are stuffed, sprinkle the remaining shred Parmesan over all the mushrooms.

Place in oven and bake uncovered for 35 minutes.

Serve hot and enjoy with a glass of bubbly or white wine!

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