30 large white button mushrooms
1 shallot
Olive oil
Salt & Pepper
1 tbsp Buckwheat flour
Trim the hard ends off of the stems. Remove stems from the mushrooms. Chop the stems up along with the shallot. Sautee with olive oil until slightly browned. Add 1 tbsp buckwheat flour to thicken mixture. Season with salt and pepper.
Preheat oven to 375F. Line a cookie sheet with parchment paper.
Stuff each mushroom cap with a tsp of the filling mixture. Press the mixture in lightly.
Place stuffed mushroom caps on baking sheet and bake for 10-15 minutes until the tops are golden.
Serve when hot.
This original recipe is entirely vegetarian and vegan friendly. Add some crab meat or bacon or even ground beef for a meat lover crowd. Great. Simple. Easy Appetizer.
1 shallot
Olive oil
Salt & Pepper
1 tbsp Buckwheat flour
Trim the hard ends off of the stems. Remove stems from the mushrooms. Chop the stems up along with the shallot. Sautee with olive oil until slightly browned. Add 1 tbsp buckwheat flour to thicken mixture. Season with salt and pepper.
Preheat oven to 375F. Line a cookie sheet with parchment paper.
Stuff each mushroom cap with a tsp of the filling mixture. Press the mixture in lightly.
Place stuffed mushroom caps on baking sheet and bake for 10-15 minutes until the tops are golden.
Serve when hot.
This original recipe is entirely vegetarian and vegan friendly. Add some crab meat or bacon or even ground beef for a meat lover crowd. Great. Simple. Easy Appetizer.
No comments:
Post a Comment