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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms is from Steve's CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 lg. fresh mushrooms 11/2 - 2 inch. in diameter
Nonstick cooking spray
1 c. freshly chopped broccoli
1 med. onion
2 gloves garlic, minced
2 TSR. snipped fresh oregano or 1/2 TSR. dried oregano, crushed
1/8 TSR. salt
1/8 TSR. black pepper
3 tbsp. crumbled feta cheese
2 tbsp. fine dried bread crumbs.
Directions:
Directions:
Pre heat oven to 425º
Clean mushrooms, remove stems from mushrooms. Set stems aside. Lightly coat the rounded side of each mushroom cap with nonstick cooking spray. Place mushroom caps, stem side down, in a 15 x10x1 inch baking pan. Bake at 425º for 5 minutes. Carefully place the mushroom caps, stem side down, on a double thick paper towels to drain while preparing filling.

Filling:chopped
Chop enough mushroom caps to make 1 cup. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add the 1 cup mushroom stems, the broccoli, onion, garlic, salt,& pepper to hot skillet. Cook and stir for 5 - 10 minutes or just until tender, and most of the liquid is evaporated. Stir in Feta cheese, bread crumbs, and Oregano.

Place mushroom caps, stems sides down, in the same baking pan. Spoon the broccoli mixture into the mushroom caps. Bake in the 425º oven for 8 - 10 minutes more or until heated through.
Number Of Servings:
Number Of Servings:
20

 

 

 

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