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Creole Stuffed Mushrooms
Ingredients
30 baby portabella mushrooms or white mushrooms
1-1/2 cups Peeled, Chopped Eggplant, I like the Japanese eggplant they tend to be more tender.
1/4 cup Green Pepper chopped
1/4 cup Onion Chopped
1 Clove Garlic Minced
2 Tablespoons olive oil
½ of 6oz Can Tomato Paste
2 Tablespoons water
1-Tablespoon red wine vinegar
1-1/2 teaspoons dried Thyme
1/2 teaspoons Salt
1/8 teaspoons Pepper
Directions
Wipe mushrooms with dry cloth to remove any dirt do not use water to clean. Remove mushroom stems and chop about 1 cup of mushrooms. Save remaining mushroom stems for another use. Peel eggplant and chop. Combine chopped mushrooms, eggplant, green pepper, onion, garlic, salt, pepper and olive oil in a (2-quart) casserole place in microwave and cook on high- 100% 5 to 6 minutes or until vegetables are starting to become tender. Add remaining ingredients mix well. Return dish to microwave and continue cooking on high-100% 7 to 8 minutes or until flavors are blended.
Place mushroom caps on glass serving tray. Loosely cover with waxed paper. Microwave (high-100%) 2 to 3 minutes or until heated. Fill with eggplant mixture, mounding slightly. Microwave (high-100%) 3 to 4 minutes or until heated through. Serve warm. To make extra special top filled mushrooms with shredded cheese and broil until cheese melts and is bubbly.
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(Added: 9-Mar-2008)
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