Number of servings : 24 appetizers
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet :
24 2-inch (5.5 cm) mushrooms (about 1 lb/455 g)
1 tbsp (15 mL) olive oil
2 tbsp (30 mL) (1/4 stick) butter or margarine
3 tbsp (45 mL) finely chopped green onion
1/3 cup (75 mL) packaged plain bread crumbs
2 tbsp (30 mL) chopped parsley
1/8 tsp (0.5 mL) ground white pepper
2 oz (55 g) feta cheese, crumbled (1/2 cup/125 mL)
- Preheat the oven to 450°F (230°C). Remove the stems from mushrooms. Finely chop enough of the stems to measure 3/4 cup (175 mL); set aside. Place the mushroom caps and oil in a large bowl; toss to coat evenly. Arrange the mushroom caps, stemless ends up, on a cookie sheet and set them aside.
- In a medium-size saucepan, melt butter over moderate heat. Add green onion and sauté until soft, about 2 minutes. Add the chopped mushroom stems and sauté until tender, about 2 more minutes. Stir in bread crumbs, parsley, and pepper until well mixed. Remove the saucepan from the heat.
- Stir cheese into the crumb mixture. Spoon about 1 teaspoon (5 mL) of the mixture into each mushroom cap. Bake the stuffed mushrooms until they are heated through and lightly browned, about 10 minutes. Transfer the mushrooms to a serving platter. Garnish each with a tiny sprig of parsley, and serve.
Imported on 2011-01-20 16:41:26 — Original ID:754