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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Daphne Oz in the cookbook The Chew. A lovely hor d'oeuvre. Ingredients:
20 button mushrooms, scrubbed clean and stems reserved |
3 tablespoons olive oil |
2 tablespoons shallots, minced (or red onion) |
1 large garlic clove, minced |
2 tablespoons almonds, chopped |
salt, to taste |
3 tablespoons parsley, chopped |
1 teaspoon herbes de provence (or dried thyme) |
2 tablespoons whole wheat bread crumbs |
2 -3 tablespoons vegetable stock |
2 tablespoons pecorino cheese, grated |
Directions:
1. Preheat the oven to 375*F.
2. Finely chop the mushroom stems. Heat 1 tbls. olive oil in a small nonstick skillet over medium high heat. Saute the chopped mushroom stems and the shallots for 4-5 minutes, stirring often.
3. Add the garlic and almonds, and season with salt. Stir well and saute 2 more minutes. Turn off the heat and add the parsley, herbes de Provence(or thyme), and whole wheat bread crumbs.
4. Pour the vegetable stock into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.
5. Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing.
6. Sprinkle grated Pecorino cheese over each mushroom and bake for 20-25 minutes, until the cheese browns a little and the mushrooms are warmed through.
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