Sunday, November 13, 2011

Vegetable Stuffed Mushrooms

SUNDAY-FUN- DAY! A fantastic combination of everything delicious all stuffed into a bite-sized mushroom! No meat or seafood in these. They are perfect just the way they are. Another holiday appetizer I serve every year.


24 whole Mushrooms Cleaned And Stems Removed
1 Tablespoon Minced Garlic
3 Tablespoons Butter
24 whole Mushroom Stems Finely Chopped
1 whole Carrot, Finely Chopped
1 stalk Celery Finely Chopped
1 whole Onion, finely chopped
1 Tablespoon Lemon Juice From 1 Of The Lemons
½ teaspoons Lemon Zest
¼ cups Dry White Wine
¾ cups Bread Crumbs, Italian Or Panko Is Fine
½ cups Grated Parmesan Cheese
2 whole Lemons

Preparation Instructions

Preheat oven to 400 degrees F. Remove stems from mushrooms.
Set aside caps.
Melt the butter in a medium saucepan over medium heat. Stir in the chopped stems, carrots, celery and onions and cook until soft, about 5 minutes.
Stir in lemon juice, lemon zest and wine, continue cooking another 2 minutes. Remove from heat and add bread crumbs, and parmesan cheese. Thoroughly blend the mixture. Place mushroom caps cavity side up in a 13×9 inch pan. Stuff mushrooms with mixture and bake uncovered in the preheated oven 20 to 30 minutes, until lightly browned.
Slice up 2 lemons. Serve warm with lemon wedges.

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