Roasted Red Pepper Stuffed Mushrooms
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
site is a mine of information if you want to learn
about mushrooms, grow them or eat them!
of the great vegetables in my opinion - and I
have never come across anyone who dislikes them!"
you would like to learn more then visit the website
large (about 12 ounces) fresh white mushrooms
3 tablespoons olive oil, divided
1/2 cup diced roasted red peppers (from a 7-ounce
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
mushroom caps from stems; set aside.
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.
mushroom stems (makes about 3/4 cup).
a small skillet heat remaining 1 tablespoon
olive oil until hot. Add chopped mushroom stems;
cook, stirring frequently, until golden, about
in roasted peppers, garlic, salt and black pepper;
cook and stir, until garlic is fragrant, about
wine; cook, stirring constantly, until evaporated,
about 1 minute.
from heat; stir in cheese and bread crumbs.
reserved mushroom caps with sauteed mushroom
mixture, dividing evenly.
until mushroom caps are tender, about 15 minutes.
Chef / Owner Philippe Chin of Chanterelles, Philadelphia
The Mushroom Council