Stuffed mushrooms, a timeless appetizer. There are so many varieties of these petite captivating delights, often stuffed with seafood. As much as I adore seafood, my sister is allergic to shellfish so I attempt to create recipes that she is able to enjoy and serve. I aspired for my mushrooms to maintain a distinct flavor, so the gallant ingredient I chose was Gorgonzola cheese. I incorporated the cheese with sauteed onions and a yellow bell pepper, fresh tomatoes and panko bread crumbs. Parsley was the perfect addition of color. These may be partially prepared in advance, then placed in the oven to further cook the mushrooms and melt the cheese just before serving.
Stuffed Mushrooms
12 button mushrooms, stems removed
1/2 onion diced
1/2 yellow bell pepper diced
1/2 C panko bread crumbs
1 medium tomato diced
handful of fresh parsley chopped
1/4 C Gorgonzola cheese crumbled
Preheat oven to 350 degrees. On a baking sheet bake mushrooms for 15 minutes until soft. Remove from oven, place stem side (with the cavity) down on a paper towel so that all excess water drains.
In a saucepan over medium heat saute onions and peppers. Season with salt and pepper. Once soft and tender remove from heat and add to bread crumbs, tomatoes, parsley, and cheese.
Turn mushrooms over and stuff with filling. Bake at 350 for 15 minutes.
Until tomorrow...Peace.
Looks delicious!!!!!!!!!!!!!!!!!!!
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