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Stuffed Crimini Mushrooms with Gruyere
Recipe by:
RACHELSCHWARTZ
Vegetarian stuffed crimini mushrooms topped off with grilled Gruyere cheese. This is a great starter for guests.
Ready in 25 mins
Saved by 16 cook(s)
Ingredients
Serves: 12
- 36 crimini mushrooms, stems removed
- 125ml (4 fl oz) olive oil
- 400g (14 oz) chopped onion
- 5 tablespoons minced shallot
- 6 cloves garlic, minced
- 3 tablespoons chopped flat leaf parsley
- 40g (1 1/2 oz) chopped fresh chives
- 75ml (3 fl oz) lemon juice
- 90g (3 1/2 oz) fresh breadcrumbs
- 150g (5 oz) grated Gruyere cheese
Preparation method
Prep: 15 mins | Cook: 10 mins1.
Bring a large pot of water to the boil. Add mushrooms and cook for about 3 minutes. Drain and set aside to cool.
2.
Heat olive oil in a large frying pan over medium heat. Add the onion, shallot, garlic, parsley and chives. Cover, and let the vegetables sweat for a few minutes to release the aromas. Remove from heat, and stir in the breadcrumbs and lemon juice.
3.
Preheat the oven's grill. Scoop out the mushroom caps and fill with the breadcrumb mixture. Place on a baking tray. Top with grated cheese.
4.
Grill for 3 to 5 minutes, until cheese is melted. Serve hot.
Provided by:Allrecipes
Last updated:
31 Aug 2011
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