Mozzarella Stuffed Mushrooms Recipe
Summary
Main IngredientVegetable
Ingredients
2 tablespoons butter or margarine
8 very large mushrooms, each about 2 1/2 inches in diameter
1/2 8-ounce package mozzarella or scamorza cheese
8 fresh basil leaves or mint leaves, or 1 tablespoon chopped arugula, or 1/2 teaspoon dried basil
Directions
1. Place butter or margarine in 12" by 8" baking dish; cover dish with waxed paper. Cook at high (100% power) 1 minute or until butter melts.
2. Meanwhile, remove stem from each mushroom. Wrap stems and reserve for another use. Rinse mushrooms with running cold water and pat dry with paper towels. Place mushrooms in baking dish; brush with melted butter or margarine. Then arrange mushrooms, stem side down, in dish, arranging larger mushrooms near ends of dish; cover with waxed paper. Cook at high 4 1/2 to 5 1/2 minutes, until mushrooms are tender. Turn mushrooms stem side up.
3. Cut mozzarella cheese into 8 pieces; place 1 piece in each mushroom cap; top with a basil leaf. Cook, uncovered, at medium (50% power) 6 to 8 minutes, until cheese melts and is smooth, rotating dish a half turn after 4 minutes.
2. Meanwhile, remove stem from each mushroom. Wrap stems and reserve for another use. Rinse mushrooms with running cold water and pat dry with paper towels. Place mushrooms in baking dish; brush with melted butter or margarine. Then arrange mushrooms, stem side down, in dish, arranging larger mushrooms near ends of dish; cover with waxed paper. Cook at high 4 1/2 to 5 1/2 minutes, until mushrooms are tender. Turn mushrooms stem side up.
3. Cut mozzarella cheese into 8 pieces; place 1 piece in each mushroom cap; top with a basil leaf. Cook, uncovered, at medium (50% power) 6 to 8 minutes, until cheese melts and is smooth, rotating dish a half turn after 4 minutes.
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