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Sunchoke Stuffed Mushrooms

Budget.Gourmet's picture
Ingredients
  Mushrooms 20 Large, washed and patted dry
  Butter/Margarine 1 Tablespoon
  Minced onion 1⁄4 Cup (4 tbs)
  Sunchoke 1 Large, scrubbed and grated (Jerusalem Artichoke)
  Lemon juice 1⁄2 Tablespoon
  Basil 1⁄8 Tablespoon
  Oregano 1⁄8 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Feta cheese 2 Ounce, mashed (1 Package)
Directions

Remove stems from caps of mushrooms.
Chop stems and saute- them in butter with the onion and grated choke; add lemon juice.
When onion begins to soften, add herbs; add salt and pepper to taste.
Remove from heat.
Meanwhile, rub butter onto each mushroom cap and place on lightly greased baking sheet.
Preheat oven to 350°.
Stuff each mushroom cap with choke mixture, top with mashed cheese, and bake 10 to 15 minutes or until mushrooms are cooked and cheese is melted.

Recipe Summary

Difficulty Level: 
Better Buy
Dish: 
Stuffing
Ingredient: 
Mushroom
Interest: 
Healthy

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