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|Stuffed Crimini Mushrooms with Gruyere|
"Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a first-rate appetizer for guests."
- 36 crimini mushrooms, stems removed
- half of cup olive oil
- 2 half of cups chopped yellow onion
- 1/3 cup minced shallot
- 6 cloves garlic, minced
- 3 tablespoons chopped Italian flat leaf parsley
- three/4 cup chopped clean chives
- 3 fluid oz. Lemon juice
- 2 cups fresh bread crumbs
- 5 oz shredded Gruyere cheese
|Prep : 15M||Cook : 12M||Ready in : 25M|
- Bring a massive pot of water to a boil. Add mushrooms, and cook dinner for about 3 minutes. Drain, and set aside to chill.
- Heat olive oil in a huge skillet over medium warmth. Add the onion, shallot, garlic, parsley, and chives. Cover, and permit the veggies sweat for a couple of minutes to release the aromas. Remove from warmth, and stir inside the breadcrumbs and lemon juice.
- Preheat the oven's broiler. Scoop out the mushroom caps, and fill with the bread crumb aggregate. Place on a baking sheet. Top with shredded cheese.
- Broil for 3 to five mins, until cheese is melted. Serve warm.
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