Ingredients
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8 - 12
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2
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Lemon Pepper Mushrooms, I love stuffed mushrooms This is an interesting version–no southwestern flair, which seems to be the most common stuffed mushroom variety These are more elegant and would be good for a dinner party , The stuffing is deliciously light and bright tasting The fresh ingredients certainly punched up the earthy taste of the mushrooms It was easy to prepare, and the taste was satisfying A nice appetizer Thanks so much for sharing this recipe , I’ve never done stuffed mushroom caps before and wanted to try it I made these with a Chicken Crimini recipe that I have and it was a perfect combination! My son loved these, ate 2, and they made up in no time! I’ll try them again with lime next time
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Steps
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1
Done
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Remove the Stems from the Mushrooms and Trim Off and Discard the Tough Ends. |
|
2
Done
|
Chop the Stems Finely and Combine With the Remaining Ingredients in a Mixing Bowl. |
|
3
Done
|
Stuff the Mushroom Caps With the Mixture and Place on a Lightly Greased Baking Sheet. |
|
4
Done
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Bake in a Preheated 400f Oven Until Warmed Through, 8 to 10 Minutes. |
