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Receta Israeli COUSCOUS stuffed 'cremini' MUSHROOMS
by Foodessa

Israeli COUSCOUS stuffed 'cremini' MUSHROOMS

Leftovers from an incredibly tasty couscous 'Risotto' dive into 'cremini' mushroom cavities ;o)

For a dedicated post...refer to:
http://www.foodessa.com/2012/01/israeli-couscous-risotto-in-mushrooms-2.html

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • . > (American / Metric measures) <
  • . 10 large cremini mushroom caps
  • . 1/2 cup (100g) Feta* cheese, crumbled
  • . 2 cups (500ml) 'Risotto' mix (leftovers)
  • .
  • Feta cheese variety: The Bulgarian Feta (derived from sheep's milk) has a much creamier texture than Greek Feta. The one sold in the metal tin can...is of superior quality...less salty also. Egyptian Feta is also an excellent choice.

Direcciones

  1. . Position the rack onto 2nd level from the bottom. Pre-heat the oven at 375F/190C/Gas5. Also, prepare a shallow, medium sized pan lined with parchment or aluminium paper.
  2. . Prepare mushroom caps by lightly scrub-cleaning them with a paper towel.
  3. . To any left-over 'Risotto' vegetable mix, add to it the crumbled Feta cheese.
  4. . Stuff each mushroom evenly and generously by pressing down gently on the filling so that it doesn't fall apart.
  5. . Place stuffed mushrooms onto the prepared lined pan.
  6. . Bake for about 30-35 minutes or until the point of a knife goes in without resistance.
  7. . Serve with a salad or any vegetable of your choosing. Enjoy.
  8. . Claudia's flavourful wishes at...FOODESSA.com