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eggplant tapenade-stuffed mushrooms |
24
crimini mushrooms, stems removed
(save stems for another use) |
| 3/4 cup The Gracious Gourmet Roasted Eggplant Tapenade |
| 2 tablespoons Panko (Japanese-style) bread crumbs |
| 1 clove garlic, minced |
| Dash red chile flakes |
2 tablespoons freshly grated Parmesan cheese
Place mushrooms, stem-side down, on rack of a broiler pan. Broil under a pre-heated broiler, 6 inches from heat, 4 minutes, or until slightly soft. Turn right-side up. Stir together Roasted Eggplant Tapenade, bread crumbs, garlic and chile flakes. Spoon into mushrooms. Sprinkle with Parmesan cheese. Bake at 350°F, 12 - 18 minutes, or until hot.
Serves 6 as a first course. |
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roasted eggplant dip
roasted eggplant tapenade lamb burgers |
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all Gracious Gourmet Recipes (PDF version) |
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