TOMATO & BOCCONCINI-STUFFED MUSHROOMS WITH MIXED GREENS RECIPE - (4/5)
Provided by franny-2
Number Of Ingredients 15
Steps:
- 1 Combine tomatoes, bocconcini, parsley, capers, oregano and anchovies in bowl. Add bread crumbs and stir to coat. 2 Preheat oven to 425°F (220°C). 3 Remove stems from mushrooms and, using a small spoon, scrape out gills and discard. Place caps on parchment-paper-lined baking sheet and sprinkle with salt and pepper. Spoon tomato and cheese mixture into caps; drizzle with oil. 4 Roast mushrooms in oven for about 20 minutes or until softened and cheese is melted. Remove from oven and let cool slightly. 5 Meanwhile, toss greens with oil and vinegar, salt and pepper. Divide among plates and top with warm mushrooms. Serves 10 as a first course Pickup Appetizer: Omit salad and cut each mushroom in halves or quarters to serve. Make Ahead: Make the filling for the mushrooms and fi ll them. Do not drizzle with oil. Do not bake. Cover well and refrigerate for up to 3 days. Remove from refrigerator; drizzle with oil and bake as directed to serve
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Nathan Kyriazopoulos
[email protected]Overall, I really enjoyed these mushrooms. They were flavorful, easy to make, and a hit with my family and friends.
Daniel Steen
[email protected]These mushrooms were a bit too spicy for my taste. I think I would use less chili flakes next time.
Pro fessor
[email protected]I'm definitely making these mushrooms again. They're so easy to make and they're always a crowd-pleaser.
Return Of david
[email protected]These mushrooms are perfect for a party appetizer or a light lunch.
Khan56 Khan56
[email protected]I made these mushrooms in the air fryer and they turned out great! They were crispy on the outside and tender on the inside.
Raziq Kharal
[email protected]These mushrooms were a little too salty for my taste. I think I would use less salt next time.
Samarrah Clay
[email protected]I added some chopped zucchini to the stuffing, which gave it a nice crunch.
Idrees raja
[email protected]I'm not a fan of tomatoes, so I used sun-dried tomatoes instead. They worked really well in this recipe.
K N (Red9)
[email protected]These mushrooms were a bit more work than I expected, but they were worth it. They were so flavorful and delicious.
Abdul Rauf
[email protected]I made these mushrooms for my vegetarian friends and they loved them. They said it was one of the best vegetarian dishes they had ever had.
Saher786 Narejo
[email protected]These mushrooms were delicious! I especially loved the crispy breadcrumb topping.
Dent Doc
[email protected]The mushrooms were a little too oily for my taste. I think I would use less olive oil next time.
Kamal Dhungel
[email protected]I thought these mushrooms were a bit bland. I added some garlic and Italian seasoning to the stuffing, which helped a lot.
HARU
[email protected]These mushrooms were easy to make and very tasty. I will definitely be making them again.
ryder santosh
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these. The stuffing was flavorful and the mushrooms were tender.
Sylvanus Asonye
[email protected]This recipe is a great way to use up leftover tomatoes and bocconcini. I also added some chopped spinach to the stuffing, which gave it a nice pop of color.
Top HD Rasel
[email protected]I made these mushrooms for a potluck and they were gone in minutes! Everyone loved them.
Mally Cii
[email protected]These stuffed mushrooms were a hit at my dinner party! The combination of tomatoes, bocconcini, and mixed greens was delicious, and the mushrooms were cooked perfectly.