Stuffed Mushrooms Recipe
Ingredients
| Mushrooms | 18 Large | |
| Olive oil | 1 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), minced | |
| Garlic | 1 Clove (5gm), minced | |
| Walnuts | 1/4 Cup (16 tbs), finely chopped | |
| 1 shredded wheat biscuit, crushed | ||
| Parmesan cheese | 1 Tablespoon, grated | |
| Herb seasoning | 1/2 Teaspoon | |
| Ground black pepper | To Taste | |
| Paprika | 1/2 Teaspoon | |
Directions
Preheat oven to 350° F.
Clean mushrooms with a vegetable brush or wipe with a damp cloth.
Remove and finely chop stems.
Heat oil in a nonstick skillet over medium-high heat.
Saute chopped mushroom stems, onions, garlic and walnuts until onion is tender, 4 to 5 minutes.
Remove from heat.
Stir in shredded wheat, Parmesan cheese, herb seasoning and pepper.
Stuff mushroom caps, packing mixture firmly.
Arrange mushrooms in a shallow baking dish.
Sprinkle tops lightly with paprika.
Bake 20 to 25 minutes, or until mushrooms are tender.
Clean mushrooms with a vegetable brush or wipe with a damp cloth.
Remove and finely chop stems.
Heat oil in a nonstick skillet over medium-high heat.
Saute chopped mushroom stems, onions, garlic and walnuts until onion is tender, 4 to 5 minutes.
Remove from heat.
Stir in shredded wheat, Parmesan cheese, herb seasoning and pepper.
Stuff mushroom caps, packing mixture firmly.
Arrange mushrooms in a shallow baking dish.
Sprinkle tops lightly with paprika.
Bake 20 to 25 minutes, or until mushrooms are tender.
Chef
