Mediterranean Stuffed Mushrooms
Yum. I will be making this recipe again and again.
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
mushrooms
2 1/2 inch diameter |
|
| 1 | each |
garlic cloves
minced, pressed |
|
| ½ | cup |
tomato sauce
or more as needed |
|
| ¼ | pound |
mozzarella cheese
shredded |
|
| 2 | cups |
bread crumbs, whole wheat
unseasoned |
|
| 2 | teaspoons |
vegetable oil
|
|
| 3 | tablespoons |
sundried tomatoes
finely chopped, oil packed, or dried, blanched in hot water for about 5 minutes |
|
| 1 | tablespoon |
black olives
finely chopped |
|
| ¼ | cup |
cilantro
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
mushrooms
2 1/2 inch diameter |
|
| 1 | each |
garlic cloves
minced, pressed |
|
| 118 | ml |
tomato sauce
or more as needed |
|
| 113.4 | g |
mozzarella cheese
shredded |
|
| 473 | ml |
bread crumbs, whole wheat
unseasoned |
|
| 1E+1 | ml |
vegetable oil
|
|
| 45 | ml |
sundried tomatoes
finely chopped, oil packed, or dried, blanched in hot water for about 5 minutes |
|
| 15 | ml |
black olives
finely chopped |
|
| 59 | ml |
cilantro
freshly chopped |
|
Directions
Preheat oven to 400℉ (200℃) degree.
Twist mushroom stems free, trim off dried ends, and finely chop stems.
In a 10-12" frying pan over medium heat, combine stems, onions, garlic and 3 tablespoons water.
Stir often until vegetables begin to brown.
Add 1 to 2 tablespoons water, scrape browned bits free, and repeat step.
Add tomato sauce, and ½ the cheese.
Remove from heat and gently stir in the bread crumbs, sundried tomatoes, black olives and cilantro.
Rub mushrooms with oil.
Set cup side up in a 9x13" pan.
Mound all the filling into caps.
Sprinkle with remaining cheese.
Bake until cheese is lightly browned, 15 to 17 minutes.
Cool for 1 to 2 minutes, serve warm.
