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Provencal Stuffed Mushrooms

Ingredients
  Cup mushrooms 16 Medium
  Tomatoes 4 Large
  Onion 1
  Shallot 1
  Olive oil 3 Tablespoon
  Garlic 1 Clove (5 gm), peeled and crushed
  Wholemeal breadcrumbs 1 Ounce (Fresh Ones)
  Chopped parsley 1 Tablespoon
  Ground black pepper To Taste
  Dried breadcrumbs 4 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 400F. Grease an ovenproof dish.
2) Rise, dry and separate the trim the mushrooms, separating the stalks from their caps. Chop the stalks finely.
3) In a pot of boiling water, blanch the tomatoes. Peel and chop them fine. Chop the onion and shallot finely.

MAKING
4) In a frying pan, heat 2 tablespoons of oil. Saute the onion and shallot finely for 5 minutes. Next, add in the mushrooms and tomatoes. While stirring frequently, saute for 5 more minutes.
5) Add in the garlic clove along with the wholemeal breadcrumbs and parsley. Sprinkle the black pepper. Give the mixture a good stir.
6) Take the pan off the flame.
7) Stuff little portions of the breadcrumb mixture into the mushroom caps.
8) Place the mushrooms in the baking dish. Sprinkle salt and pepper on top.
9) Drizzle 1 tablespoon of oil over the mushrooms. Sprinkle dried breadcrumbs on top.
10) Bake for about 20 minutes till the mushrooms are cooked.

SERVING
11) Serve the Provencal Stuffed Mushrooms hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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