Stuffed Mushrooms
Stuffed Mushrooms
From Martha Stewart
Ingredients
- 3 ounces day-old white bread (about 3 slices), crusts removed
2 scallions, white and light-green parts only, roughly chopped
1 red bell pepper, seeded and roughly chopped
3 ounces fresh goat cheese
1/4 cup finely chopped fresh cilantro leaves
1 ounce dry Monterey Jack or Parmesan, grated on small holes of box grater
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
48 button mushrooms (about 1 1/2 pounds), stems removed and caps cleaned
Directions
- Pulse the bread in the bowl of a food processor until finely chopped. Transfer to a bowl.
- Place the scallions, bell pepper, and goat cheese in the bowl of a food processor, and pulse until finely chopped and well combined.
- Transfer mixture to the bowl with the bread crumbs, and stir. Stir in the cilantro, half the grated Monterey Jack, salt, and pepper.
- Heat oven to 350 degrees; position rack in the center of oven.
- Place mushroom caps, cups facing upward, on a large cookie sheet. Spoon a heaping teaspoon of stuffing mixture into each cap.
- Bake until mushrooms are tender and filling is hot, 15 to 20 minutes.
- Remove mushrooms, turn oven to broil, and position rack about 4 inches from broiler. Sprinkle mushrooms with remaining grated cheese, and broil until cheese is golden, about 1 minute. Serve immediately.
Makes 4 dozen.
Information
- Category
- Vegetables, Appetizers
- Cuisine
- North American
