Ingredients:
24 medium fresh button mushrooms
2 tablespoons olive oil
1/4 cup scallions or 1/4 cup onions, minced
1 clove garlic, minced
1/4 cup green peppers, minced
1 tablespoon fresh parsley, minced
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon italian seasoning ( storebought, or recipe as follows)
3 tablespoons grated parmigiano-reggiano cheese
3 tablespoons minced capers
1 tablespoon fine breadcrumbs
1 egg yolks
1 teaspoon water
1 cup dried basil
1 cup dried parsley
1/2 cup oregano
1/2 cup dried onion flakes
1/4 cup dried thyme
1/2 cup instant minced garlic
1 tablespoon black pepper
1 teaspoon dried sage
Directions:
Wash, dry and stem mushrooms.
Mince stems.
Heat olive oil in skillet; add mushroom stems, scallions or onion, garlic and green pepper.
Saute, stirring for 5 minutes.
Mix in parsley, salt, pepper, Italian seasoning, cheese, capers and bread crumbs.
Remove from heat.
Beat egg yolk with 1 teapsoon water and add to stuffing, mixing well.
Stuff mushrooms, place on oiled baking sheet and bake in a preheated 375-degree oven for 15 minutes.
——–Italianseasoning————-.
Blend ingredients thoroughly, store in airtight container.
Servings: 6-8
Time preparation: 15 min.
Time total: 30 min.