Winterwheat

Just some notes to friends

Stuffed Baby Bella Mushrooms with a 3 cheese filling and egg free!

I love these stuffed mushrooms and have delayed posting to get it just right!

3 cheese stuffed mushrooms

This is my favorite appetizer to serve with everything from Barbecue steak to anything Italian.

Baby Bella's

My local market, Sprouts.com, has the best produce and always fresh!  I have been growing my own herbs and so it made this super easy.  Here are the mushrooms stemmed and ready to fill in a buttered baking dish.  I used 2 packages of the mushrooms and lots of extra filling to make ravioli, coming soon!

Stemed and ready to fill

Stuffed and ready for the oven

Stuffed and ready for the oven

Ready to serve

The best way to put these babies together is to use a food processor, does all the work.  I love these and have only heard great reviews from my guests, and the best part for me is that they are egg free!

Stuffed Baby Bella’s with 3 cheese filling

2 packages Bay Bella Mushrooms or white button (I have used both)
1-2 Tablespoons olive oil
1/2 large onion finely chopped
2-3 cloves of garlic, chopped ( I add it to the onion in the processor and give it whirl)
2 tablespoon fresh herbs (any mixture of rosemary,thyme ore basil, whatever you like, chopped)
1/2 cup Greek yogurt
1/2 cup Ricotta cheese
1/3 cup Parmesan cheese
1/3 cup crumpled fresh Mozzarella cheese (you can use shredded)
1/2 cup Panko Bread Crumbs
1/4 cup Progresso Italian bread crumbs
1/2 tsp salt
1/4 tsp pepper
2 Table spoons fresh Parsley, chopped
1/4 cup Italian Dressing

Saute olive oil, onion and garlic for about 10 minutes over medium low heat (I chopped the mushroom stems and added them to this mixture).  Cool and add to food processor.  Add the rest of the ingredients and mix on low speed for a couple of minutes.  Add about 1/4 cup Italian dressing to mixture and mix for about 1 minute.  You are now ready to stuff the mushrooms.  Preheat oven to 350.  Bake uncovered for 20 minutes then tent with foil and continue to bake another 10 minutes.

You are now ready to enjoy!

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June 28, 2011 - Posted by | Cheese, Egg Free, Italian, recipes | , , ,

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