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Stuffed Mushrooms with Roasted Peppers

Stuffed Mushrooms with Roasted Peppers

 

Ingredients: 

18-20 white mushrooms

1 pint roasted red peppers  

2 bags of sauteed baby spinach

grated Parmigiano Reggiano cheese

salt, pepper  

olive oil

1 cup breadcrumbs 

  

Method:

Chop peppers roughly and place in a saute pan with garlic and oil and cook for 5 minutes  add to the breadcrumbs.

In the same saute pan cook spinach till wilted and add to roasted pepper mixture and season with salt, pepper and the grated cheese.

Wipe mushoom caps clean and stuff the filing firmly inside the caps,place the mushooms on a baking sheet and drizzle with olive oil and white wine.   

Bake for 25 to 30 minutes   Yield: Appriximately 18 mushrooms

 

Last updated by Ellen Esposito Jun 7, 2009.

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