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Italian Stuffed Mushrooms
Every now again, I love to make up recipes...normally when I have random ingredients in the house! We are on a diet at the moment, so I am trying to go vegetarian for a while. Here is the recipe for Italian Stuffed Mushrooms that I created tonight. We have tried it and it is completely luscious even though I say so myself! Not sure on the calorie value, but I did my best to keep the level of oil used to an absolute minimum.
5 Portobello Mushrooms peeled and left whole 2 Chiquino red, yellow or orange (teeny) Peppers chopped finely 1 large onion chopped finely 1/2 teaspoon garlic powder or fresh garlic to taste 2-3 pinches of chilli flakes 4 pinches of Italian Herbs Olive Oil Good Slosh of white wine 10 Appeteasers mini cheeses 'from Italy Olive, onion, basil and tomato' flavour mini soft cheeses (or similar) Low fat garlic bread or french bread to serve
Drizzle a small amount of oil in an ovenproof pan or Pyrex and place the mushrooms in it. Pop in the oven at 200c while you fry the onions and peppers in a small amount of olive oil. Add the garlic powder, chill flakes and herbs. Once golden and softened, add a very good slosh of white wine, and reduce slightly.
Take the mushrooms out of the oven, and place the onion mixture on top of each. Pour over the juices then pop back in the oven until the mushrooms are cooked and soft. Put 2 mini cheeses on top of each mushroom and put back in the oven for 5 minutes or so.