Italian Portabella Stuffed Mushrooms Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Stuffing
2 T olive oil
1/2 c. chopped red onion
4 cloves of minced garlic
1/8 tsp. red pepper flakes
3/4 cup white mushrooms sliced
1 egg
1/2 c. fresh Romano Cheese grated
1 bay leaf
3/4 c. pinot grigio wine
1 14 1/2 can of stewed tomatoes
1 T fresh Parsley
1 T fresh Basil
3/4 c. Italian Bread crumbs
Mushrooms
4 portabella mushrooms
1 c. tomato sauce
1/2 c. chicken broth
1 T fresh parsley
2 T Parmesan cheese
2 T Italian bread crumbs
1 recipe of the stuffing
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Directions: |
Directions:preheat oven to 500. Sauté onions for a few minutes then add garlic and red pepper. Add mushrooms and turn heat to high for 3-4 minutes. Add wine and simmer until liquid evaporates in half. Add tomatoes and simmer for 10 minutes. Most of the liquid should be gone. Place in bowl and cool. Add cheese, crumbs egg, basil and parsley and fridge over night. In a baking pan add sauce, broth and parsley. Twist off the stems of the mushrooms and brush off dirt. Place mushrooms in baking pan. Top each mushroom with the stuffing. Mix the 2 T of Parmesan cheese and Italian crumbs and sprinkle over stuffing and bake |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:overnight |
Personal
Notes: |
Personal
Notes: modified by a cooking show I saw years ago.
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