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Categories:
mushrooms butter eggplant onion garlic salt cayenne fresh breadcrumbs Parmesan cheese Mozzarella cheese
Viewed: 41 - Published at: 3 years agoIngredients
- 6 large mushrooms, stems removed and chopped
- 2 tablespoons butter
- 1 cup eggplant, peeled and finely chopped
- 1/4 cup onion, finely chopped
- 1 garlic clove, finely chopped
- salt and pepper
- 1 pinch cayenne
- 3 tablespoons fresh breadcrumbs
- 2 tablespoons parmesan cheese, grated
- 6 tablespoons mozzarella cheese, grated
Method
- In a skillet cook the chopped stems, eggplant, onion and garlic in the butter, stirring for 8 to 10 minutes or until softened and all the liquid is evaporated.
- Transfer the mixture to a small bowl and stir in the bread crumbs, Parmesan, salt and pepper and cayenne.
- Divide the filling among the caps, packing it slightly and bake the mushrooms in a baking dish in a preheated 400 degree oven for 15 minutes.
- Sprinkle on the mozzarella cheese and continue baking for about 10 more minutes or until cheese is melted and slightly brown.
