Dried-Tomato-Stuffed Mushrooms
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400°F
2
And lightly grease baking dish
3
Chop reserved mushroom stems fine
4
In a heavy skillet cook chopped stems and scallion in butter over moderately low heat, stirring, until stems are very tender
5
Stir in tomatoes, bread crumbs, 1 tablespoon of cheese, and salt and pepper to taste
6
Divide mixture among mushroom caps, mounding it slightly, and sprinkle with remaining tablespoon cheese
7
Arrange mushrooms in prepared baking dish and bake 12 minutes
8
Preheat oven to 400°F
9
And lightly grease baking dish
10
Chop reserved mushroom stems fine
11
In a heavy skillet cook chopped stems and scallion in butter over moderately low heat, stirring, until stems are very tender
12
Stir in tomatoes, bread crumbs, 1 tablespoon of cheese, and salt and pepper to taste
13
Divide mixture among mushroom caps, mounding it slightly, and sprinkle with remaining tablespoon cheese
14
Arrange mushrooms in prepared baking dish and bake 12 minutes