Sunchoke Stuffed Mushrooms Recipe
Ingredients
| 20 large mushrooms, washed and patted dry | ||
| Butter/Margarine | 1 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), minced | |
| Jerusalem artichoke | 1 Large, scrubbed | |
| Lemon juice | 1/2 Tablespoon | |
| Basil | 1/8 Tablespoon | |
| Oregano | 1/8 Tablespoon | |
| black pepper | 1 | |
| Salt | To Taste | |
| 1 2-oz. pkg. feta cheese, mashed | ||
Directions
Remove stems from caps of mushrooms.
Chop stems and saute- them in butter with the onion and grated choke; add lemon juice.
When onion begins to soften, add herbs; add salt and pepper to taste.
Remove from heat.
Meanwhile, rub butter onto each mushroom cap and place on lightly greased baking sheet.
Preheat oven to 350°.
Stuff each mushroom cap with choke mixture, top with mashed cheese, and bake 10 to 15 minutes or until mushrooms are cooked and cheese is melted.
Chop stems and saute- them in butter with the onion and grated choke; add lemon juice.
When onion begins to soften, add herbs; add salt and pepper to taste.
Remove from heat.
Meanwhile, rub butter onto each mushroom cap and place on lightly greased baking sheet.
Preheat oven to 350°.
Stuff each mushroom cap with choke mixture, top with mashed cheese, and bake 10 to 15 minutes or until mushrooms are cooked and cheese is melted.
Chef
