Stuffed Mushrooms

STUFFED MUSHROOMS

Prep Time: 10 minutes          Cook Time: 15 minutes           Yield: 2 servings

Stuffed mushrooms with an egg and veggie scramble, fresh avocado, and sliced tomato. 

Stuffed mushrooms with an egg and veggie scramble, fresh avocado, and sliced tomato. 

WHAT YOU NEED

  • 6 mushrooms
  • 1/4 cup goat cheese 
  • 2 tbs bell pepper, any color, finely chopped (about 1/4 of a bell pepper)
  • freshly ground black pepper
  • fresh basil, finely chopped*
  • 1 tbs olive oil

*dried basil will work as well, or you can try other herbs you may have such as parsley or rosemary. 

 

WHAT TO DO

    1. Preheat your oven to 375F.
    2. Wash the mushrooms and snap off their stems. Pat the caps dry with a paper towel but don't discard the stems! They can be used in another dish or you can even chop them up and add them to step 3. 
    3. In an small bowl, combine goat cheese, bell pepper, pepper, and basil and mix well. Set aside.
    4. Place the olive oil in a small dish and using your fingers, coat the tops and sides of the caps only with a thin layer of olive oil. Do not put oil on the underside of the caps (where the stems were). 
    5. Place the oiled caps upside down on a baking sheet or dish. Using a small spoon, scoop out equal amounts of the goat cheese mixture and stuff the underside of each cap making sure to press the mixture down into the all the crevices.
    6. Bake in the oven for 15 minutes. If you want slightly golden cheese, switch the oven from bake to broil during the last minute. 
    7. Remove promptly and allow to cool slightly before eating.
    8. Enjoy!

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    Chae Fields

    Eat Suite, 812 San Pablo Avenue, Pinole, CA, 94564

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