Stuffed Italian Mushrooms

Name: Stuffed Italian Mushrooms
Cuisine: Italian
Ingredients: 1 dozen very large mushrooms (or 2 dozen medium); 1 clove garlic; 1 Tbsp olive oil; 1 small onion; 1 stalk celery, cut in chunks; ½ red bell pepper; ⅓ cup dried bread crumbs; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; pinch each of dried oregano and dried basil (or 1 Tbsp each fresh oregano and basil); pinch each of dried oregano and dried basil (or 1 Tbsp each fresh oregano and basil); pinch each of dried oregano and dried basil (or 1 Tbsp each fresh oregano and basil); pinch each of dried oregano and dried basil (or 1 Tbsp each fresh oregano and basil); 2 oz (60 g) chilled low-fat mozzarella cheese (½ cup grated)

Preparation info

Yield:
4
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Ideal as an appetizer or a side dish.

Ingredients

1 dozen very large mushrooms (or 2 dozen medium)
1 clove garlic
1

Europe
Italy
Side dish
Starter
Low carb
High fibre
Keto
Low calorie
Vegetarian
Mediterranean

Method

Preheat oven to 350°F.

Wash mushrooms quickly and pat dry with paper towels. Remove stems and set aside.

steel blade: Drop garlic through feed tube while machine is running; process until minced. Add mushroom stems and process until finely chopped, 6 to 8 seconds. Heat