Daphne Oz Stuffed Mushrooms
20 Button Mushrooms (scrubbed clean and stems separated)
1 TBSP Olive Oil
2 TBSP Minced Shallot
1 large Garlic clove (minced)
2 TBSP chopped Almonds
salt to taste
3 TBSP Chopped parsley
1 tsp Herbes de Provence or dried thyme
2 TBSP Whole wheat breadcrumbs
2 TBSP Vegetable stock
2 TBSP Olive Oil
2 TBSP Grated Pecorino cheese
Preheat oven to 375 degrees F.
Finely chop mushroom stems. Heat 1 TBSP olive oil in a small frying pan
over medium/high heat. Saute the chopped mushroom stems and the shallots
for 4-5 minutes, stirring often.
Add the garlic and almonds and sprinkle with slat. Stir well and saute 2 more minutes.
Turn off the heat and add the parsley, harbes de Provence and whole wheat breadcrumbs.
Pour the vegetable stock into a food processor, then the rest of trhe stuffing.
Pulse several times to get a fine mixture, almost a paste.
Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing.
Sprinkle grated pecorino cheese over each mushroom and bake for 20-25 minutes,
or until the cheese browns a little.
Allow to cool for 5 minutes or so before serving.
From "The Chew" Daphne Oz
"The Chew", Appetizer, Baked Dishes, Daphne Oz, Food Processor, Side Dish, Side Dishes, Side dishes, Skillet, Vegetable, Vegetables, side, side dishes, stove top
Estimated preparation time:
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