Italian Stuffed Mushrooms Recipe #380230
These extra-large mushrooms hold more filling and thus make an excellent vegetable accompaniment for dinner, or serve them as part of an antipasto platter,
20 min |
SERVES 8
- 8 fresh mushrooms, large jumbo size
- 1/2 cup fresh breadcrumb
- 1/4 cup mozzarella cheese, shredded
- 2 garlic cloves, finely minced
- 4 pitted black olives, finely chopped
- 2 tablespoons sun-dried tomatoes, in oil, finely chopped
- 2 tablespoons marinated artichoke hearts, finely chopped
- 2 tablespoons green onions or sweet onions, finely chopped
- 2 tablespoons mayonnaise, light
- 1/2 teaspoon dried oregano or dried basil
- 1/4 cup olive oil
- 1 tablespoon parmesan cheese, grated
- Remove stems from mushrooms and chop finely. In medium bowl, combine chopped stems, breadcrumbs, mozzarella cheese, garlic, olives, tomatoes, artichokes, onion, mayonnaise, and oregano; mix well.
- Brush oil on outside of mushroom caps.
- Spoon filling evenly into caps, mounding as necessry and place in a shallow baking pan. Sprinkle Parmesan cheese on top.
- Bake in 425F oven for 15-20 minutes, or until mushrooms are heated through.
- Makes 4 main courses, or 8 appetizer servings.
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5 stars