Recipe by RACHELSCHWARTZ
"Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests."
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crimini mushrooms, stems removed
2 1/2 cups
chopped yellow onion
chopped Italian flat leaf parsley
chopped fresh chives
3 fluid ounces
fresh bread crumbs
shredded Gruyere cheese
I prefer to saute the mushrooms in a little olive oil instead of boiling them. Just make sure the bottoms are totally dry before placing in oven or they get soggy.
We thought these were just okay. We've had better stuffed mushrooms before. Probably won't make again. Sorry!
I needed a treat with Gruyere for a class, so I tried these. They are quite good if a little bland - I'll make them again but will salt the filling next time. Also, I sauteed the filling on medium for a few minutes to soften up the onion and garlic, as I didn't think they'd be good crunchy. Good recipe and fun to make!
Like another reviewer, I prefer to sautee my mushrooms rather than boiling them, and I have made this with Provolone cheese instead of Gruyere. I also eyeball the amount of lemon juice and herbs I add - we aren't big parsley fans, so I use a lot more chives. Nice recipe. Thanks!
I enjoyed this as a Thanksgiving appetizer this year!
I found it extremely bland.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Crimini Mushrooms with Gruyere
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 118
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