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Recipe for :

Roasted Red Pepper Stuffed Mushrooms
 

This recipe comes from The Mushroom Council site: the definitive guide to mushrooms with mushroom recipes and in-depth information on fresh gourmet mushrooms, including selected exotic mushrooms.

This site is a mine of information if you want to learn about mushrooms, grow them or eat them!

"One of the great vegetables in my opinion - and I have never come across anyone who dislikes them!"

If you would like to learn more then visit the website <click here>

Ingredients

12 large (about 12 ounces) fresh white mushrooms
3 tablespoons olive oil, divided
1/2 cup diced roasted red peppers (from a 7-ounce jar)
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons dry white wine
1/4 cup shredded smoked Gouda cheese
2 tablespoons unseasoned dry bread crumbs

Method
  • Preheat oven to 350ºF.
  • Separate mushroom caps from stems; set aside.
  • On a shallow baking pan place caps rounded side up. Using 2 tablespoons of the olive oil, brush outside of mushrooms; turn mushrooms cavity side up; set aside.
  • Chop mushroom stems (makes about 3/4 cup).
  • In a small skillet heat remaining 1 tablespoon olive oil until hot. Add chopped mushroom stems; cook, stirring frequently, until golden, about 3 minutes.
  • Stir in roasted peppers, garlic, salt and black pepper; cook and stir, until garlic is fragrant, about 2 minutes.
  • Add wine; cook, stirring constantly, until evaporated, about 1 minute.
  • Remove from heat; stir in cheese and bread crumbs.
  • Fill reserved mushroom caps with sauteed mushroom mixture, dividing evenly.
  • Bake until mushroom caps are tender, about 15 minutes.

Serves 4

Source:
Chef / Owner Philippe Chin of Chanterelles, Philadelphia

The Mushroom Council

© The Mushroom Council

 
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