Stuffed Mushrooms
Ingredients:
- 12 open-cap mushrooms
- 4 scallions, chopped
- 4 teaspoons olive oil
- 2 cups fresh brown bread crumbs
- 1 teaspoon oregano, chopped
- 1/3 cup Feta cheese
- 1/3 cup Chorizo sausage
Preparation:
Preheat oven 350 F
Remove the stalks from the mushrooms and chop the stalks finely. Sauté the mushrooms stalks and scallions in half of the oil. Transfer the mushroom stalks and scallions to a large mixing bowl. Add the bread crumbs and oregano to the mushrooms and scallions, mix, and set aside.
Crumble the Feta cheese into small pieces, using a fork or your fingers. Remove the skin of the Chorizo sausage and chop the flesh finely.
Add the cheese and chorizo to the bread crumb mixture and mix well.
Spoon the stuffing mixture into the caps. Carefully drizzle the oil over the mushrooms. Sprinkle tops with Parmesan. Bake for 15 minutes. Remove from oven, and serve immediately.
- 12 open-cap mushrooms
- 4 scallions, chopped
- 4 teaspoons olive oil
- 2 cups fresh brown bread crumbs
- 1 teaspoon oregano, chopped
- 1/3 cup Feta cheese
- 1/3 cup Chorizo sausage
Preparation:
Preheat oven 350 F
Remove the stalks from the mushrooms and chop the stalks finely. Sauté the mushrooms stalks and scallions in half of the oil. Transfer the mushroom stalks and scallions to a large mixing bowl. Add the bread crumbs and oregano to the mushrooms and scallions, mix, and set aside.
Crumble the Feta cheese into small pieces, using a fork or your fingers. Remove the skin of the Chorizo sausage and chop the flesh finely.
Add the cheese and chorizo to the bread crumb mixture and mix well.
Spoon the stuffing mixture into the caps. Carefully drizzle the oil over the mushrooms. Sprinkle tops with Parmesan. Bake for 15 minutes. Remove from oven, and serve immediately.
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