Tomato Herb Stuffed MushroomsAdd To My Recipes
15-20 button or crimini mushrooms with stems removed, cleaned well
3 tablespoons Bartenura Extra-Virgin Olive Oil, divided
1 small white onion, diced
1/2 teaspoon Manischewitz Kosher Salt, plus more to taste
1/4 teaspoon black pepper
2 cloves garlic, minced
1/4 cup sundried tomatoes, chopped
1/2 cup Manischewitz Chicken Broth
2 tablespoons fresh parsley leaves, chopped
3 sprigs thyme, stems removed
1/4 cup Manischewitz Matzo Meal
Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with foil.
Toss the mushrooms in one tablespoon extra virgin olive oil and place bottoms up on the cookie sheet.
Take mushrooms stems and dice. Heat a large sauté pan over medium heat. Add another one tablespoon of olive oil and add diced onions and mushroom stems with 1/2 teaspoon salt and 1/4 teaspoon pepper and sauté until soft, about five minutes.
Then add garlic and sundried tomatoes and sauté for one more minute. Add chicken broth and simmer until the liquid is reduced and completely absorbed. Stir in parsley leaves and thyme.
Transfer mixture to a food processor and add matzo meal and one more tablespoon extra virgin olive oil. Pulse until you have a slightly mushy mixture. Add salt to taste.
Stuff the mixture into the mushrooms- don’t be afraid if they are over-stuffed. Use all the filling!
Bake in the pre-heated oven for 20-25 minutes or until mushrooms are cooked and filling is hot. Cool for five minutes and serve!
Make ahead: You can make the filling three days ahead up until the part where you add the matzo meal. Right before serving, pulse filling together, stuff, and bake.
This recipe provided with permission from kosher.com.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.