2014年12月17日

Stuffed Mushrooms

From Woman's Day
This reader’s stuffed mushrooms pack big flavors into a tiny package.
By Kathleen Valle
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Nutritional Information

Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
stuffed mushrooms
Tina Rupp; Food styling by Christine Albano; Prop styling by Marina Malchin
Yields: 20 (cost per mushroom of $0.42)
Total Time: 45 min
Prep Time: 20 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
20 medium (about 1 pound) white mushrooms
1 tablespoon(s) unsalted butter
2 tablespoon(s) olive oil
1/2 small onion, finely chopped
1/2 small green pepper, finely diced
Black pepper
1 clove(s) garlic, finely chopped
1 can(s) (6-ounce) minced clams
2 tablespoon(s) fresh lemon juice
1/4 cup(s) chopped fresh flat-leaf parsley
3/4 cup(s) bread crumbs
1/4 cup(s) grated Parmesan
1/4 cup(s) coarsely grated mozzarella
Directions
Heat oven to 350 degrees F. Separate the stems from the mushroom caps. Finely chop the stems.
Heat the butter and 1 tablespoon oil in a large skillet over medium heat. Add the onion, green pepper, and black pepper and cook, covered, stirring occasionally, for 4 minutes.
Add the mushroom stems and garlic and cook, stirring, until tender, 2 to 3 minutes. Stir in the clams and cook for 1 minute. Remove from the heat and let cool for 5 minutes. Stir in the lemon juice, then the parsley, bread crumbs, and cheeses.
On a large rimmed baking sheet, toss the mushrooms in the nuskin hong kongremaining tablespoon oil and arrange stem-side up. Divide the bread crumb mixture among the caps (about 1 heaping tablespoon each) and bake until the mushrooms are golden brown and tender, 20 to 25 minutes.
  


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