"The belly rules the mind."--Spanish Proverb

Italian Stuffed Mushrooms Recipe

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This recipe for Italian Stuffed Mushrooms, by , is from Recipes for a Bride, 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!

Contributor:  
Contributor:  
Diane Hoadley

Category:
Category:

Ingredients:  
Ingredients:  
6 medium portobello caps
2 slices fresh bread, made into fresh bread crumbs
1 green onion
3 T butter, divided
1/2 red bell pepper
1 T fresh basil
1 T fresh oregano
4 T parmesan cheese, divided
Salt and pepper to taste

Directions:
Directions:
1. Heat over to 350
2. Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/4 cup.
3. Melt 2 tablespoons butter in a skillet over medium-high heat. Cook chopped mushroom stems, onion and bell pepper in butter about 3 minutes, stirring frequently until onions are softened. Remove from heat. Stir in bread crumbs, 2 T cheese, basil, oregano, salt and pepper. Fill caps with bread crumb mixture.
4. Melt 1 T butter in pan large enough to hold the mushroom caps. Place mushrooms, filled sides up, in pan. Sprinkle caps with 2 T cheese. Bake uncovered 15 minutes.
5. If you want a crunchier top, broil mushrooms with tops 3 to 4 inches from heat the last 2 minutes or until the tops are light brown. Serve hot.

These also work very well on the grill. Use a foil pan with raised sides. Place 1 T butter or olive oil in bottom of the pan. Place caps in prepared pan. Cover tightly with foil and grill 10-15 minutes or until the cheese is melted. Leave foil off for the last couple of minutes for a firmer filling.

Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is one of our favorite summer appetizers. Easy to make!

 

 

 

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