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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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