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You don't have to be a vegetarian to enjoy
this delightful hors d'oeuvre.
Stuffed
Mushrooms
- 12 large mushrooms
1/2 medium onion, minced
1 clove garlic, minced
2 tablespoons olive oil
1/2 cup chopped pecans
1/2 cup bread crumbs
1 teaspoon lemon juice
Salt and pepper to taste
- Preheat the oven to 375°F
(190°C).
- Clean at least 12 large
mushrooms and remove the stems. Leave the caps aside to be stuffed,
and chop the stems for part of the stuffing and dice 1/2 an onion.
- In Bertolli Extra Virgin
Olive Oil saute the chopped stems, chopped pecans, bread crumbs,
and a minced clove of garlic. Now add a teaspoon of lemon juice
and salt and pepper to taste. Add a little more olive oil if
the mixture is too dry.
- Now spoon the stuffing
into the caps and place them in a non-stick, oven proof pan.
- Bake for about 20 minutes.
- Garnish with minced chives
and red bell pepper.
Makes 12 servings.
Recipe and video provided
courtesy of HolidayKitchen.tv. Photograph property of CooksRecipes.com.
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