Thursday, January 23, 2014

Stuffed Mushroom

Large white mushroom, stems removed.
8 large Spanish green olives, pitted
1/4 cup  nuts
2 handfuls fresh cilantro
2 garlic cloves
Extra-virgin olive oil
Salt and freshly ground black pepper
Pinch red pepper flakes
Chopped potatos, beans, carrot, onion,capsicum.
1/4 cup of cheese.
1 cup fresh bread crumbs, dried out

  1. Preheat oven to 400 degrees F.
  2. To make the stuffing, Fry all the ingredients slightly and put into a mixing bowl. . Drizzle the stuffing with about 1/4 cup of olive oil  and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the cheese; season with salt and pepper.
  3. Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.

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