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Saturday, July 30, 2016

stuffed crimini mushrooms with gruyere

Ingredients

  • Servings: 36
  • 36 crimini mushrooms, stems removed
  • 1/2 cup olive oil
  • 2 1/2 cups chopped yellow onion
  • 1/3 cup minced shallot
  • 6 cloves garlic, minced
  • 3 tablespoons chopped italian flat leaf parsley
  • 3/4 cup chopped fresh chives
  • 3 fluid ounces lemon juice
  • 2 cups fresh bread crumbs
  • 5 ounces shredded gruyere cheese

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • bring a large pot of water to a boil. add mushrooms, and cook for about 3 minutes. drain, and set aside to cool.
  • heat olive oil in a large skillet over medium heat. add the onion, shallot, garlic, parsley, and chives. cover, and let the vegetables sweat for a few minutes to release the aromas. remove from heat, and stir in the breadcrumbs and lemon juice.
  • preheat the oven's broiler. scoop out the mushroom caps, and fill with the bread crumb mixture. place on a baking sheet. top with shredded cheese.
  • broil for 3 to 5 minutes, until cheese is melted. serve hot.

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