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Stuffed mushrooms

Contributed By: Carreen | See all of Carreen's recipes
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  40 Minutes
This really isn't a hard recipe - just make sure you prep everything in advance so its easy to follow the steps.
1 dozen large baby bella or cimini mushrooms
1/4 cup dry white or red wine
real butter - softened
Mary Jane's Krazy mixed up Salt
Multi colored peppercorns - use a pepper mill - not a fine ground
1/4 lb ground sirloin
1 tsp ground harissa
1 garlic glove - minced
1 tsp or tbsp each of red pepper, yellow pepper, shallots, flat leaf parsley - finely chopped
2 mushrooms - finely chopped
1/4 cup bread crumbs (plain or seasoned will work)
1/ cup of freshly grated parmensan reggiano
1/4 cup of freshly grated aged smoked gouda
Oven 350 preheated

9"x9" glass baking dish

1. add wine to bottom of glass baking dish

2. de-stem mushrooms - wipe clean with wet paper towels. discard stems

3. with a knife, pat a small amt of butter in each mushroom

4. place face down in wine in dish

5. add salt and pepper on muchroom caps

6. put in oven for 8-10 minutes

while in oven - prepare stuffing

7. cook hamburger with harissa, garlic, peppers, shallots, and chopped mushrooms until hamburger is cooked. Add a little olive oil or butter if seems to be a little dry. Once done stir in bread crumbs and parsley. season with salt and pepper...take off burner.

Take out mushroom caps from oven.

8. flip them over and group them together - fill each cap with filling until its overflowing

9. sprinkle cheese - generously over all caps.

10. use a spoon to get wine juice from pan and sprinkle over each cap to moisten.

put back in oven for about 8-10 minutes.

serve immediately.

Date Added: 10/30/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: werw Reviewed: 08/05/2012
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