Stuffed Mushrooms Recipe
Ingredients
| Mushrooms | 18 Medium | |
| Sesame oil | 2 Tablespoon | |
| Garlic | 3 Clove (5gm), minced | |
| Red bell pepper | 1/4 Cup (16 tbs), diced | |
| Yellow bell pepper | 1/4 Cup (16 tbs), diced | |
| 1/4 cup sliced green onion | ||
| Whole | 3/4 Cup (16 tbs) | |
| Italian herb seasoning | 1/2 Teaspoon | |
| 1 egg, slightly beaten | ||
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Preheat oven to 425° F.
Wipe mushrooms with a clean, damp cloth and remove stems.
Place caps in a baking dish and set aside.
Chop stems finely.
Set aside.
Heat oil in a nonstick skillet over medium-high heat.
Add mushroom stems and garlic.
Saute for 5 minutes.
Stir in bell peppers and cook until soft.
Add green onion and cook 2 minutes more..
Remove pan from heat and stir in bread crumbs, Italian seasoning,, egg and Parmesan cheese.
Stuff equal amounts of filling into mushroom caps.
Bake 25 minutes and serve hot.
Wipe mushrooms with a clean, damp cloth and remove stems.
Place caps in a baking dish and set aside.
Chop stems finely.
Set aside.
Heat oil in a nonstick skillet over medium-high heat.
Add mushroom stems and garlic.
Saute for 5 minutes.
Stir in bell peppers and cook until soft.
Add green onion and cook 2 minutes more..
Remove pan from heat and stir in bread crumbs, Italian seasoning,, egg and Parmesan cheese.
Stuff equal amounts of filling into mushroom caps.
Bake 25 minutes and serve hot.
Chef
