Tomato Herb Stuffed Mushrooms

Amy Kritzer Recipe By
  • Cooking and Prep: 1 h
  • Serves: 6
  • Contains:

Ingredients (11)

Main ingredients

Start Cooking

Prepare the Stuffed Mushrooms

  1. Pre-heat oven to 350ºF and line a cookie sheet with foil.

  2. Toss the mushrooms in one tablespoon extra virgin olive oil and place bottoms up on the cookie sheet.

  3. Take mushrooms stems and dice. Heat a large sauté pan over medium heat. Add another one tablespoon of olive oil and add diced onions and mushroom stems with 1/2 teaspoon salt and 1/4 teaspoon pepper and sauté until soft, about five minutes.

  4. Then add garlic and sundried tomatoes and sauté for one more minute. Add chicken broth and simmer until the liquid is reduced and completely absorbed. Stir in parsley leaves and thyme.

  5. Transfer mixture to a food processor and add matzo meal and one more tablespoon extra virgin olive oil. Pulse until you have a slightly mushy mixture. Add salt to taste.

  6. Stuff the mixture into the mushrooms- don’t be afraid if they are over-stuffed. Use all the filling!

  7. Bake in the pre-heated oven for 20-25 minutes or until mushrooms are cooked and filling is hot. Cool for 5 minutes and serve!

Note:

 

Make ahead: You can make the filling three days ahead up until the part where you add the matzo meal. Right before serving, pulse filling together, stuff and bake.

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