Because risotto is not easy to eat at a wine - tasting party, we decided to stuff it in
mushroom caps so that it can be served as finger food.
Not exact matches
I also don't have a grill,
so I broiled the peaches and
mushroom caps for the given time.
Came across this on stumble upon, I made a big dish of it the other day and have been taking it to work with me as lunch,
so yummy yummy, cant wait to try some of your other reciepes, especially the mediteranian
mushroom caps, gonna do them for fathers day!
Trim the stalk down
so it is level with the rest of the
mushroom, stick a small knife through the
cap of each
mushroom 3 - 4 times, don't go mad just prick through to let the juices run out when they are baking and place gill side up in a baking tray (no need to oil or line).
I overstuffed mine quite a bit and they overflowed when baking
so I'd recommend only stuffing the
mushroom caps until just full
Discard the gills and flip each
mushroom over
so that they are open side down / rounded
cap side up.
She's got them rested on top of a portabella
mushroom cap, and served up with a side of broccoli,
so this is not only a beefy meal, it's also vegetable centric.
Directions: Clean and stem
mushrooms so you just have the
mushroom caps.
I'm
so glad I did because my portobello
mushroom caps were too small for my eggs and eggs went all over the baking sheet.
So after over 3 decades of debates and speculation, it is now confirmed that Toad's
mushroom cap is actually part of his head!