Shelly's Recipe

PEPPER AND CHEESE STUFFED MUSHROOMS

Category: Stuffed Mushrooms

25 large mushrooms, stems removed and chopped
2 tbsp olive oil
2 tbsp finely chopped onion, red, green and yellow sweet peppers
1 clove garlic, minced
3 tbsp dry white wine
1/8 tsp salt and pepper
1/2 cup finely shredded smoked Edam or smoked Gouda, about 2 oz
1/3 cup fine dry bread crumbs

Lightly brush caps with 1 tbsp olive oil and place cavity side up, on a shallow baking pan; set aside.

In a skillet, cook chopped stems, onions, peppers and garlic in the 1 tbsp olive oil over medium high heat for 3-4 minutes or until tender, stirring frequently. Carefully add wine, salt and pepper. Cook and stir about 1 minute more or until all but 1 tbsp of liquid has evaporated. Remove from heat. Stir in cheese and bread crumbs.

Spoon cheese mixture into mushroom caps. Cover and refrigerate 2-24 hours. Bake, uncovered, at 400 for 15 minutes or until mushrooms and render and filling is hot. NOTE: To make ahead 1 day in advance, cover and chill. To serve, bake as directed.