Sunday, April 03, 2005
Stuffed Mushrooms with an Asian Twist
Stuffed mushrooms are pretty popular at restaurants and catered events. Here's a variation that I served for this year's Superbowl Sunday. The green chile peppers add a nice, spicy kick. Also, the panko bread crumbs give the mushrooms a different texture than regular bread crumbs.
STUFFED MUSHROOMS WITH AN ASIAN TWIST
1 lb of mushrooms, cleaned and stemmed
1/2 bunch of parsley (leaves only)
1 clove of garlic
1/2 cup of panko bread crumbs
1 tablespoon truffle oil
salt & pepper to taste
2 green chile peppers, fresh
3 tablespoons of Parmesan cheese
additional truffle oil for sprinkling
1) Grease a baking sheet with olive oil. Preheat oven to 350.
2) In a food processor, pulse the parsley, garlic, panko bread crumbs, green chile peppers, and cheese.
3) Drizzle in the truffle oil and give it a few more pulses.
4) Fill mushroom caps with the mixture and place onto the baking sheet, mushroom side down.
5) Drizzle a little additional truffle oil across all the stuffed mushrooms.
6) Bake for 20-25 minutes or until golden brown on top.
Ed's 1st Note: I use a white truffle oil that I found at Trader Joe's. It's reasonably priced.
Ed's 2nd Note: If you like cilantro, then you could also use that instead of the parsley.