Pepper And Cheese Stuffed Mushrooms
Prep
15m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 24 Large Mushrooms |
| 2 Tablerspoons Olive oil |
| 2 Tablespoons Chopped onion |
| 2 Tablespoons Finely chopped red sweet peppers |
| 2 Tablespoons Finely chopped green and/or yellow peppers |
| 1 Clove Garlic, minced |
| 3 Tablespoons Dry white wine |
| 1/8 Teaspoon salt |
| 1/8 Teaspoon pepper |
| 1/2 Cup Finely shredded smoked Edam or Gouda Cheese |
| 1/3 Cup Fine dry bread crumbs |
Pepper And Cheese Stuffed Mushrooms Directions
- Wash and drain mushrooms. Remove stems. Chop enough stems to make 1 cup; set aside. Lightly brush rounded side of mushroom caps with about 1 tablespoon of the olive oil. Place mushrooms, cavity side up, on a shallow baking pan; set aside.
- In a skillet cook chopped stems, onion, red sweet pepper, green and/or yellow sweet pepper, and garlic in the remaining olive oil over medium high heat for 3 to 4 minutes or till tender, stirring frequently. Carefully add white wine, salt, and pepper. Cook and stir about 1 minute more or till all but about 1 tablespoon of the liquid has evaporated. Remove from heat. Stir in cheese and bread crumbs. Spoon cheese mixture into mushroom caps. Cover and refrigerate for 2 to 24 hours. Bake, uncovered, in a 400ƒ F. oven about 15 minutes or till mushrooms are tender and filling is hot.
- Makes 24.
Notes
Make-Ahead Tip: Up to 1 day ahead, stuff mushrooms, cover, and chill. To serve, bake as directed.
