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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
2 lbs medium mushrooms, stems removed and chopped fine
1 large pepperoni, chopped fine
2 cups red bell pepper, chopped fine
1 cup seasoned bread crumbs
1 tbsp garlic, minced
2 tbsp olive oil and butter
1/2 cup onions, chopped fine and grated parmesan cheese
1 tsp dried oregano, crushed
Salt and pepper
Put pepperoni into a large skillet and saute, rendering as mush fat as you can, pour off as it accumulates. Remove from skillet and set aside.
In another skillet, saute garlic and onion in olive oil. Add chopped stems and saute until they begin to exude their liquid. When this begins to happen, add peppers and saute until they are hot, about 2 minutes. Add pepperoni, bread crumb s, cheeses and spices. Blend very well. If mixture seems dry, add water, 1/2 cup at a time, until mixture holds together. If you add too mush water, cook until it evaporates and leaves mixture the right consistency for stuffing the caps. Taste and adjust the seasoning. Remove from heat and allow to cool.
Mound mixture into the caps; smooth the mound with the bowl of the spoon. Bake, uncovered, at 350 for 15 minutes or until mushrooms and render and filling is hot. (Can be frozen at this point.) Place the filled caps on wax paper-lined cookie sheet and put into freezer. When frozen solid, remove and put into freezer bags. To cook from frozen state, preheat oven to 375 and bake for 20-25 minutes.)
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PEPPERONI-STUFFED MUSHROOMS
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
2 lbs medium mushrooms, stems removed and chopped fine
1 large pepperoni, chopped fine
2 cups red bell pepper, chopped fine
1 cup seasoned bread crumbs
1 tbsp garlic, minced
2 tbsp olive oil and butter
1/2 cup onions, chopped fine and grated parmesan cheese
1 tsp dried oregano, crushed
Salt and pepper
Put pepperoni into a large skillet and saute, rendering as mush fat as you can, pour off as it accumulates. Remove from skillet and set aside.
In another skillet, saute garlic and onion in olive oil. Add chopped stems and saute until they begin to exude their liquid. When this begins to happen, add peppers and saute until they are hot, about 2 minutes. Add pepperoni, bread crumb s, cheeses and spices. Blend very well. If mixture seems dry, add water, 1/2 cup at a time, until mixture holds together. If you add too mush water, cook until it evaporates and leaves mixture the right consistency for stuffing the caps. Taste and adjust the seasoning. Remove from heat and allow to cool.
Mound mixture into the caps; smooth the mound with the bowl of the spoon. Bake, uncovered, at 350 for 15 minutes or until mushrooms and render and filling is hot. (Can be frozen at this point.) Place the filled caps on wax paper-lined cookie sheet and put into freezer. When frozen solid, remove and put into freezer bags. To cook from frozen state, preheat oven to 375 and bake for 20-25 minutes.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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