Daphne Oz Stuffed Mushrooms  Ingredients:       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

Preparation:

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.

Comments:

From "The Chew" Daphne Oz

Categories:  "The Chew", Appetizer, Baked Dishes, Daphne Oz, Food Processor, Side Dish, Side Dishes, Side dishes, Skillet, Vegetable, Vegetables, side, side dishes, stove top

Estimated Serving:  6

Estimated preparation time:  60 min.

Language:  English

Shared by:  Jilly    2012/04/20