Recipes

Stuffed Mushroom Caps

Photo by Reese Moore

recipe heading-plus-icon

yields

10 – 12 mushrooms

    Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 8-oz package baby Portobello or white mushrooms, cleaned and stems removed
  • Leftover dressing
  • Parmesan cheese
steps
  1. Preheat broiler to low.
  2. Heat oil and butter in a large skillet until foamy. Add mushrooms and gently sauté until they begin to soften and brown, about 5 minutes. Remove from heat.
  3. Place mushrooms top side down in a single layer in a baking pan or on cookie sheet. Mound leftover dressing in the center of each cap. Sprinkle with parmesan cheese and broil until hot and bubbly, about 2 minutes.
  • from "TLP" Test Kitchen, Charleston, SC

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