Tuesday, July 19, 2011

Stuffed Mushrooms

As part of our vegetarian Spanish tapas night, stuffed mushrooms were quite the star at the table. Quick and easy, this vegetarian dish would work well for a small dinner party.
Serves 6
  1. 1.Preheat the oven to 350F/180C. 
  2. 2.Wipe 6 large portobello mushrooms with a damp kitchen cloth and pat dry. Remove the stems. Arrange the mushrooms cut-side up on a baking sheet.
  3. 3.In a large skillet melt 1 tbsp unsalted butter. Saute 5–6 garlic cloves, finely chopped for 1 minute. Immediately add 2 cups Panko breadcrumbs (or regular breadcrumbs). Toast the breadcrumbs for 3–5 minutes, or until lightly browned. Remove from heat and toss in 1 tsp dried oregano, 1 tsp smoked Spanish paprika and salt to taste. 
  4. 4.Top each mushroom with the breadcrumb mixture, and then with 1 cup shredded Manchego cheese divided amongst the 6 mushroom caps.
  5. 5.Bake for 15 minutes, or until the stuffing is golden brown and the mushrooms are tender. Serve warm.

1 comment:

  1. Looks good Namrata, going to try your recipe !!