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STUFFED MUSHROOM CAPS
There is no end to the number of stuffings you can put into a mushroom cap. This recipe is just onhe of many. You can experiment from this simple recipe and make your own to your tastes.
A little note is to put a binding in your filling. Cheese, eggs, with a few bread crumbs always works, as well as ground meats and seafood.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS:SERVES 5 FOR AN APPETIZER
INGREDIENTS FOR THE FILLING:
● 1 batch sautéed mushrooms
● ⅓ cup heavy cream
● ¼ cup shredded parmesan cheese
● 1 teaspoon dried tarragon
● 1 to 2 tablespoons breadcrumbs
INGREDIENTS FOR THE MUSHROOM CAPS:
● 10 large white mushroom caps
● Olive oil
● 1 teaspoon fresh rosemary, chopped
● 1 teaspoon fresh thyme, chopped
● 2 cloves of garlic, crushed
1. Heat oven to 350°F.
2. In a large bowl, toss the mushroom caps with enough olive oil to coat the caps.
3. Add the rosemary, thyme, and garlic and combine thoroughly.
4. Place a roasting rack on a baking sheet. On the baking sheet, turn the mushroom caps upside down,
stem side facing up. Roast the mushroom caps up to 10 minutes, or until the tip of a paring knife
can be inserted into the side of the mushroom with little or no resistance.
5. Heat broiler to high and move the oven rack up 1 level.
6. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps.
7. Top each cap with enough breadcrumbs to cover the filling. Broil the mushroom caps on high for
3 to 4 minutes, or until the filling bubbles and the tops have browned.
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