Greens-Stuffed Mushrooms

Name: Greens-Stuffed Mushrooms
Cuisine: American
Ingredients: 12 to 16 large white mushrooms; 2 tablespoons unsalted butter; 2 tablespoons vegetable oil; ¼ cup chopped onion; 2 tablespoons minced red bell pepper; 2 garlic cloves, minced; 12 ounces mustard greens or kale, chopped fine; 12 ounces mustard greens or kale, chopped fine; ½ cup chicken stock; 1 teaspoon yellow mustard; Table salt and freshly ground black pepper to taste; Table salt and freshly ground black pepper to taste; 4 ounces cream cheese, softened; 6 tablespoons dry bread crumbs; Pecorino Romano or Parmesan cheese, grated; Pecorino Romano or Parmesan cheese, grated

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Southerners have always loved greens with smoked food, a pairing that reaches a peak of perfection in this appetizer.

Ingredients

12 to 16 large white mushrooms
2 tablespoons unsalted butter
2 tablespoons

Americas
United States
Starter

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Stem the mushrooms and hollow out the caps. Chop the stems and trimmings and reserve.
Warm the butter and oil in a skillet. Add the mushroom caps and sauté over medium-low heat for 2 to 3 minutes, turning frequently. Remove the partially cooked mushroom caps from the pan an