“Arugula, shallots, and parmesan cheese - stuffed into mushroom caps. Quite a yummy combination.”
READY IN:
25mins
SERVES:
4
YIELD:
16 mushroom
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean mushrooms and then pull out stems leaving a whole where the filling will go. Mince the stems.
  2. Heal olive oil in a medium non-stick skillet over medium heat. Saute mushroom stems and shallots for 2 minutes or until just soft. Add arugula and saute until the greens are wilted.
  3. Turn off heat and stir in the remaining ingredients. Using a teaspoon, stuff mushroom caps with the filling.
  4. Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 degrees for 15 minutes. Serve hot or at room temperature.

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