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 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
Daphne Oz Stuffed Mushrooms
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
 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
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