|
|
Hot Garlic-Stuffed Mushrooms
|
|
|
| Category |
|
Salads - Soups - Sidedishes
|
| Sub
Category |
|
None
|
| Servings |
|
4
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
4 large portobello mushrooms
|
| |
2-3 garlic cloves, crushed
|
| |
2 shallots
|
| |
1 tsp dried basil
|
| |
1/2 cup fresh whole wheat bread crumbs
|
| |
scant 1/4 cup chopped dried apricots
|
| |
1 Tbsp pine nuts
|
| |
1/4 cup (55 g) feta cheese
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Preheat oven to 350 F/180 C. Remove stalks from
mushrooms and set aside. Spray bases of mushrooms
with oil, and place underside up in a roasting pan.
|
|
|
|
Process mushroom stalks in food processor along with
garlic, shallots and basil, breadcrumbs.
|
|
|
|
Add apricots, pine nuts and feta cheese, process
until well combined, and the consistency is like
stuffing. Place mixture in mushroom caps.
|
|
|
|
Bake for 10-12 minutes.
|
|
|
|
Originally Submitted
9/2/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Hot Garlic-Stuffed Mushrooms recipe to your own private DesktopCookbook.
|
