- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Fun Fact: Mushrooms are actually not a vegetable but a member of the fungi family—hence the brachah Shehakol. They’re found on almost every continent in the world and are a part of almost every cuisine. White button mushrooms comprise 90 percent of the mushrooms consumed in the United States.
3 tablespoons butter
1 (8-ounce) package button mushrooms, cleaned, stems removed
salt, for sprinkling
3 garlic cloves, minced or 3 cubes Gefen Frozen Garlic
1/4 cup flat-leaf parsley
4 to 6 scallions, white parts only, chopped
1 slice Camembert or fresh mozzarella
Preheat oven to 350 degrees Fahrenheit.
Melt butter in large skillet. Add mushrooms and turn to coat in butter. Sprinkle lightly with salt. Brown for a couple of minutes; then remove mushrooms from skillet and place in a baking dish.
In the same skillet, add garlic, parsley, and scallions. Sprinkle with more salt and cook for four minutes. Remove from heat.
Place piece of cheese inside each mushroom. Top with parsley–garlic mixture. Place pan in oven and bake for 15 minutes, or until cheese melts.
How Would You
Rate this recipe?
Please log in to rate
Reviews