Receta Pear and Parmesan Stuffed Mushrooms
To be honest, when I made these it was because they were quick and easy, and I needed something to take with me to a Christmas gathering. I had no idea that they would be so popular, or that everyone I mentioned them to since then would be so disappointed that I hadn't made them any.
- Pear and Parmesan Stuffed Mushrooms:
- * 1 package (16 oz.) white mushrooms
- * 1/4 cup butter
- * 1 large pear, peeled, cored and finely chopped
- * 1 small onion, finely chopped
- * 1/4 cup shredded Parmigiano-Reggiano cheese
- * 1/4 tsp salt
- * 1/8 tsp black pepper
Preheat oven to 400° F. Remove and finely chop mushroom stems; reserve mushroom caps.
Melt butter in large nonstick skillet over medium-high heat and cook chopped stems, pear and shallot, stirring occasionally, 5 minutes or until tender.
Stir in cheese, salt and pepper.
Evenly stuff mushroom caps with pear mixture, then arrange on baking sheet. Bake 15 minutes or until mushrooms are tender. Garnish, if desired, with Parmesan cheese shavings.