Vegetarian Stuffed Mushrooms For Two Recipes

Steps:

• 1. Brush both sides of the portabella mushrooms with a little olive oil, sprinkle with salt and pepper to taste and bake on a cookie sheet at 375 degrees for 15 minutes. Remove from the oven and set aside.
• 2. While the mushrooms are baking, heat a couple of tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the shallots, a pinch of salt and pepper, lower the heat to medium and cook, for 2 to 3 minutes until the shallots are staring to soften.
• 3. Add the red peppers and cook an additional 2 to 3 minutes.
• 4. Then add in the eggplant, zucchini, and squash, another pinch of salt and pepper and cook for 4 to 5 minutes, stirring occasionally.
• 5. Add the mushrooms, garlic, and red wine. Cook for 3 to 4 minutes. Lower the heat to medium-low.
• 6. Add the pasta sauce and let simmer for about 5 minutes. Transfer to a medium-sized bowl. Add the basil, sliced olives and breadcrumbs to the mixture and combine. Add salt and pepper to taste and the option crushed red pepper flakes.
• 7. Turn the mushrooms cap side down on the cookie sheet and divide the mixture between the mushrooms and top with the cheese.
• 8. Put in the oven, on broil, for 2 to 3 minutes until the cheese is bubbling and starting to brown.
• 9. Remove from the oven and serve with some warm bread and a glass of wine. Enjoy.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
• Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
• Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
• Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.

Steps:

• Remove stems from mushrooms and chop; set mushroom caps aside. In a large nonstick skillet coated with cooking spray, saute stems and onion in oil until tender. Stir in the bread crumbs, meat crumbles and seasonings; cook until bread crumbs are lightly browned. Cool slightly. , Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until heated through and mushrooms are tender. Serve warm.