+1-514-327-4353
info@les-diamants.com

Cheese-Stuffed Mushrooms

Cheese-Stuffed Mushrooms

Cheese-Stuffed Mushrooms

Course Appetizer
Cook Time 7 minutes
Total Time 7 minutes
Servings 20 pieces

Equipment

  • Stack Cooker

Ingredients

  • 20 large fresh mushrooms
  • ¼ cup crumbled blue or feta cheese
  • 2 tbsp plain bread crumbs
  • 1 tbsp fresh parsley
  • 1 tbsp walnuts finely chopped
  • 1 tbsp butter melted

Instructions

  • Clean mushrooms and remove stems. Chop enough stems to make ¼ cup; set aside. Reserve remaining stems for another use. Arrange half of the mushroom caps, stem sides up, in 1¾-Qt./1.75 L Casserole. Cook on high power 2–3 minutes or until almost tender and just starting to water out, giving the Casserole a half-turn once, if your microwave doesn’t have a turntable. Invert caps on paper towels to drain. Use a paper towel to wipe any moisture from Casserole. Repeat with remaining mushroom caps.
  • For filling, combine the ¼ cup chopped stems, cheese, bread crumbs, parsley, walnuts, and butter, and then spoon 1 rounded tsp. of filling into each mushroom cap. Arrange half of the filled mushroom caps in a circle in the Casserole. Cook on high power 2½–3½ minutes or until heated through, giving the Casserole a half-turn once, if your microwave doesn’t have a turntable. Repeat with remaining filled mushrooms.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating