Stuffed mushrooms with vermouth recipe
Stuffed Mushrooms with Vermouth recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
|3 tbsp||olive oil|
|2 slice(s)||cooked ham, finely chopped|
|2 tbsp||fresh parsley, chopped|
|3 tbsp||dried bread crumbs|
|150 ml||dry vermouth|
|¼ tsp||paprika salt and freshly ground pepper|
|2 tbsp||pine nuts|
Preheat an oven to 150°C.
Remove the stems from the mushrooms; finely chop the stems and set aside.
Pour 1 tablespoon of the olive oil into a baking dish and spread it evenly over the bottom. Place the mushroom caps in the dish, hollow side up, and brush with some of the oil in the dish.
In a sauté pan over medium heat, warm the remaining 2 tablespoons olive oil. Add the ham and cook, stirring for 2 minutes. Add the mushroom stems and parsley and cook for 1 minute. Stir in the bread crumbs 75 ml of the vermouth and the paprika. Add salt and pepper to taste. Cook for 2 minutes, stirring constantly as the liquid becomes absorbed. Remove from the heat and fill the mushroom caps with the mixture.
Decorate each cap with several pine nuts. Add the remaining 75 ml vermouth to the bottom of the dish. Place in the oven and bake, basting occasionally with the dish juices until the caps are tender and the stuffing is golden, 15-20 minutes. Serve at room temperature.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Stuffed mushrooms with vermouth recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.