Stuffing Stuffed Mushrooms
Recipe: #1245
October 24, 2011
Categories: Breakfast, Appetizers Mushrooms, Christmas, Thanksgiving, more
"A make ahead recipe from Kraft's recipe Kitchen. They finish up being nicely browned and crispy. You may use Portobellow mushrooms - this recipe will do about 6. If you wish to do the recipe ahead stop after stuffing the mushrooms and refrigerate them for up to 3 hours. A platter of these look great on a festive holiday table. Serve as a brunch side dish or as an appetizer. If you like spicy add a jalapeno pepper finely minced."
Original is 4-8 servings
Ingredients
Nutritional
- Serving Size: 1 (221.2 g)
- Calories 248.9
- Total Fat - 10.3 g
- Saturated Fat - 3 g
- Cholesterol - 10.4 mg
- Sodium - 503.6 mg
- Total Carbohydrate - 33.5 g
- Dietary Fiber - 5.9 g
- Sugars - 5.3 g
- Protein - 7.2 g
- Calcium - 35.8 mg
- Iron - 1.8 mg
- Vitamin C - 18 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Finely chop the mushroom stems
Step 2
Mix the stuffing mix with hot water, cover and stand for 5 minutes
Step 3
Melt 1 tablespoon butter in a skillet, medium heat, add mushroon caps, cap side down saute for 2 minutes, flip them and saute for 2 more minutes.
Step 4
The mushrooms should be nicely browned but still firm
Step 5
Place the caps into a shallow baking dish.
Step 6
Add stems and peppers to the skillet, saute 5 minutes
Step 7
Stir the stuffing mix into the pepper mixture,
Step 8
Spoon the stuffing mixture into the caps, be generous and pat down just a bit. Drizzle caps with the 2 tablespoons of melted butter butter
Step 9
Set your mushrooms 5 to 7 inches from the broiler, broil for 5 minutes or until golden and heated through Serve warm
Tips
No special items needed.
0 Reviews
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