Baked Mushrooms With Spicy Pastrami Fillin
From choclytcandy 13 years agoIngredients
- 16 medium cremini, or "gourmet stuffing" button mushrooms, trimmed shopping list
- 2 tbs extra virgin olive oil, plus more for drizzling shopping list
- 1/2 cup finely diced onion shopping list
- 1/2 cup finely diced red bell pepper shopping list
- 2 oz sliced pastrami, finely diced shopping list
- 1/2 tsp hot red pepper flakes shopping list
- 1/2 cup dry white wine shopping list
- 2/3 cup seasoned bread crumbs, divided shopping list
- 1 tbs chopped fresh parsley shopping list
- 1 tbs chopped fresh oregano shopping list
- 1 tbs chopped fresh basil shopping list
- kosher salt and fresh black pepper to taste shopping list
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.
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