Friday, February 27, 2009

Stuffed Mushrooms


12 large mushrooms
1/2 an onion, minced
1 clove of garlic, minced
2 tbs of olive oil
1/2 cup of chopped pecans
1/2 cup of GF breadcrumbs
1 tsp of lemon juice
salt and pepper to taste


1. Preheat the oven to 375 F

2. Clean at least 12 large mushrooms and remove the stems. Leave the caps aside to be stuffed, and chop the stems for part of the stuffing and dice 1/2 an onion.

3. In Bertolli Extra Virgin Olive Oil saute the chopped stems, chopped pecans, GF breadcrumbs, and a minced clove of garlic. Now add a teaspoon of lemon juice and salt and pepper to taste. Add a little more olive oil if the mixture is too dry.

4. Now spoon the stuffing into the caps and place them in a non-stick, oven proof pan.

5. Bake for about 20 minutes.

Garnish with minced chives and red bell pepper.

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