tuff stuffed mushrooms

Name: Tuff Stuffed Mushrooms
Ingredients: - 18 large mushrooms, brushed clean, stems removed and reserve; - 1/3 cup extra virgin olive oil; - juice of one half lemon; - two large garlic cloves, minced; - 1/3 cup pine nuts, chopped; - 1/3 cup bread crumbs, whole wheat or italian bread; - 1/2 teaspoon red pepper flakes; - kosher salt and freshly ground black pepper

(2 RATINGS)

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Lynnda Cloutier

Mission Viejo, CA

Updated on Oct 13, 2012

This recipe is from the Hollywood cookbook. We love stuffed mushrooms at our place, and these are a bit different with the addition of pine nuts.

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Ingredients

- 18 large mushrooms, brushed clean, stems removed and reserve
- 1/3 cup extra virgin olive oil
- juice of one half lemon
- two large garlic cloves, minced
- 1/3 cup pine nuts, chopped
- 1/3 cup bread crumbs, whole wheat or italian bread
- 1/2 teaspoon red pepper flakes
- kosher salt and freshly ground black pepper

How To Make tuff stuffed mushrooms

Step 1

preheat oven to 400°. Grease a shallow baking dish with some of the olive oil. Dip mushrooms into lemon juice, place in pan stem side up, making sure they fit tightly in the dish to keep the caps from overturning.

Step 2

Finely dice the mushroom stems. Heat oil in a sauté pan over medium heat and cook chopped stems with the garlic, until the garlic turns Golden. Stir in the pine nuts, bread crumbs, and red pepper flakes. Season with salt and pepper. Remove from heat and allow the mixture to cool. Fill the mushroom caps with stuffing and bake, uncovered, for 15 to 20 minutes. Serves six.
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