Light Stuffed Mushrooms
- 30 (1½- to 2-inch wide) white mushroom caps, wiped clean
- 1 tablespoon olive oil
- 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
- ¼ teaspoon salt
- Pinch ground black pepper
- 1 teaspoon olive oil
- 2 large shallots, minced (about ½ cup)
- 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon) 12 ounces white mushrooms, wiped clean and chopped fine (about 2 cups)
- 1 tablespoon fresh minced thyme leaves
- Salt
- 2 tablespoons dry sherry
- 1 tablespoon white wine vinegar
- ½ cup fresh bread crumbs
- 1 ounce Parmesan cheese, grated (about ½ cup)
- Ground black pepper
- Produce
- Shallots, minced (about 1/2 cup), large (2)
- Thyme, fresh leaves (1 tablespoon)
- Condiments
- White wine vinegar (1 tablespoon)
- Cooking & Baking
- Black pepper, ground (1 Pinch)
- Black pepper, Ground (1)
- Garlic clove, medium (4)
- Olive oil (1 1/3 tablespoon)
- Salt (1/4 teaspoon)
- Salt (1)
- Bread & Baked Goods
- Bread crumbs, fresh (1/2 cup)
- Dairy
- Parmesan cheese, grated (1 ounce)
- Beer, Wine & Liquor
- Sherry, dry (2 tablespoons)
- Other
- 30 (1½- to 2-inch wide) white mushroom caps, wiped clean
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Published August 22, 2012 (4 months ago).
80 people saved this recipe.
