How to make it

  • Remove the stems from the mushrooms; reserve the caps and finely chop the stems (or pulse them in a food processor).
  • Heat the oil in a large skillet over medium-high heat. Add the onion and red bell pepper and cook, stirring occasionally, until softened, about 3 minutes. Add the chopped mushroom stems, pastrami, garlic and red pepper flakes. Cook stirring, occasionally, until mushrooms give off their juices, about 5 minutes. Pour in the wine and cook over high heat until almost completely evaporated, about 3 minutes.
  • Remove from the heat and stir in 1/3 cup of the bread crumbs, the parslye, oregano, and basil. Season with salt and pepper. Let stand to cool.
  • Lightly oil a baking sheet. Stuff the mushroom caps with the pastrami mixture, pressing the filling firmly so it adheres to the cap. Pour the remaining 1/3 cup bread crumbs into a small bowl. Dip the top of each filled mushroom in the bread crumbs and place on the baking sheet. (The mushrooms can be prepared up to 8 hours ahead, covered and refrigerated.)
  • Position a rack in the center of the oven and preheat the oven to 350 degrees.
  • Drizzle the mushroom caps with oil. Bake until the tops are golden brown, about 20 minutes. Cool slightly and serve warm.

Reviews & Comments 1

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  • spicy_ty_chicken 8 years ago
    sound super yummy. i bet these go quick =o)
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    " It was excellent "
    jkirk ate it and said...
    I love mushrooms.
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