Thursday, November 19, 2009

Stuffed Mushrooms

15-20 large Mushrooms1 tsp Dried OreganoOlive Oil
2 large Tomatoes2-3 medium JalapenoesSalt
1 small Eggplant1 tsp Ginger Shavings
1 small Onion1 tsp Minced Garlic
Marinara SauceBasil
Cheddar Cheese

Click here for the recipe to Marinara Sauce.
Finely chop the onion and eggplant.
In a pan, heat 3-4 tsp Olive oil and rast the ginger and garlic.
Add the onions and jalapenoes and carmelize with 1/2 tsp sugar.
Once they are brown add the eggplant, some dried oragano and salt.
Cook on medium heat until the eggplant is half cooked.
Cut off the stack of all the mushrooms and scrape out the insides to make room for stuffing.
Pre-heat the oven to 350 degrees.
Fill each mushroom with 1 tbsp of the eggplant and line them up on a greased baking tray.
Bake the mushroom for about 15 minutes until they are brown and tender.
Remove the tray and set the mushrooms in an oven safe large plate.
Top each mushroom with some cheddar cheese and pour the marinara sauce generously over the mushrooms.
Broil this plate on low for about 3-5 minutes until the cheese melts and the sides start to brown a little.
Do the broiling just before serving the dish. This dish can be prepared a few hours in advance and left in the oven and the broiling can be done just before serving.
Top with some fresh Basil before serving.
The stuffed mushrooms can also be topped with alfredo sauce while broiling. Find the recipe here for Alfredo Sauce.

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