Stuffed Baby Bellas
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
450 g
Ground Chicken1 small
Onion (finely chopped)1 cup
Shredded Asiago Cheese1
Salt2 tbsps
Extra-Virgin Olive Oil (evoo)1 cup
Pine NutDirections:
1
Wipe the mushrooms clean with a damp cloth
2
Remove the stems and finely chop them
3
Preheat the oven to 400 degrees F
4
In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper
5
Brush lightly with EVOO and stuff the mixture into the caps
6
Arrange the caps on a rimmed baking sheet or in a baking dish
7
Leave some room around each mushroom to prevent the caps from getting steamy
8
Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven
9
Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes
10
Serve warm
11
Photographs by Yunhee Kim