For the holidays I always have stuffed mushrooms as my "meat". This is the best recipe I've found and my family loves it as well. I changed a few things and encourage you to make it to your liking. I Suggest leaving in the breadcrumbs though...I made feta stuffed mushrooms this thanksgiving and while they were good this is definitely better!
Original recipe from anediblemosaic.com
Recipe
24 oz whole mushrooms
3/4 c breadcrumbs
4 oz mozarella cheese
1/2 c ricotta
1/4 cup feta cheese
3 eggs
Butter or cooking oil (to grease pan)
I bake mine of a cookie sheet but you can also use a casserole dish
Method
Preheat oven to 350F + Grease pan
Clean mushrooms with damp cloth (remove all dirt)
twist the stem part of the mushroom and pull away from cap
throw stems away
combine eggs, feta, ricotta then add in breadcrumbs. Spoon the mixture into the mushroom caps. Bake for 30 mins then cover with aluminum foil for 10 mins until mushrooms are tender.
Time
Should take about 50 mins total!
Original recipe from anediblemosaic.com
Recipe
24 oz whole mushrooms
3/4 c breadcrumbs
4 oz mozarella cheese
1/2 c ricotta
1/4 cup feta cheese
3 eggs
Butter or cooking oil (to grease pan)
I bake mine of a cookie sheet but you can also use a casserole dish
Method
Preheat oven to 350F + Grease pan
Clean mushrooms with damp cloth (remove all dirt)
twist the stem part of the mushroom and pull away from cap
throw stems away
combine eggs, feta, ricotta then add in breadcrumbs. Spoon the mixture into the mushroom caps. Bake for 30 mins then cover with aluminum foil for 10 mins until mushrooms are tender.
Time
Should take about 50 mins total!
No comments:
Post a Comment