Stuffed Mushroom Appetizer And Pickled Peppadews

Stuffed White Mushrooms

Ryan and his friends, Jeff and Nick, visited last week over Spring break and Jeff wanted something stuffed for lunch—the way Chicago is known for overstuffing…pizza, hot dogs, Italian beef, corned beef.

After the River Architectural Tour we headed for Gino’s East Home of the Stuffed Pizza and they were overstuffed!

Stuffed was still on my brain when when I thought about Skinny Bitch In the Kitch so I  brought stuffed mushroom appetizers for Easter Sunday. And kept stuffing with the Pickled Peppadews!

As you can tell by the pictures, I also doubled the recipe…

Stuffing Pickled Peppadews

Stuffed White Mushroom Appetizer

Adapted from Skinny Bitch in the Kitch Makes about 20 mushroom appetizers and 15 pickled Peppadews.**

2 tablespoons extra virgin olive oil plus more for greasing baking sheet

20 large white mushrooms (2to 2 ½  inches across)

15 pickled Peppadew peppers**

1 red bell pepper finely diced

1 shallot finely diced

Mushrooms Stem Side Down

1 teaspoon dried oregano

6 tablespoons whole wheat Panko bread crumbs

6 tablespoons Parmesan cheese

¼ cup chopped fresh Italian parsley

1 teaspoon fine sea salt

1 teaspoon pepper

Preheat oven to 400°F.

Grease large rimmed baking sheet.

With a slightly damp kitchen towel clean mushrooms and carefully pull mushroom stems from caps; set stems aside. Arrange caps stem side down on the prepared baking sheet and bake until they leak liquid, about ten minutes. Remove from oven and set aside.

While caps are baking, cut off stem bottoms, discard, and finely chop stems. Heat the oil in a large skillet over medium high heat. Add the stems and cook, stirring occasionally until golden brown, 2 to 3 minutes.

Stir and Cook Until Pepper Is Tender

Add the bell pepper, shallot and oregano and cook, stirring occasionally until the bell pepper is tender, about 3 minutes. Transfer the mixture to a medium bowl to cool slightly, then stir in the Panko bread crumbs, cheese, parsley, salt, and pepper.

Turn the mushroom caps over and spoon in the filling, pressing gently and slightly mounding it.

Spoon In The Filling Press Into Mounds

Bake until the mushrooms are tender and the stuffing is browned, about 15 minutes.

Serve immediately.

If taking to a party, place in paper cupcake shells and heat again 400°F.  about 8 minutes to open up the flavors.

Ready To Take to the Party

**I filled pickled Peppadew peppers (they’re about an inch wide) with this filling and baked them for about 10 minutes. They held the flavors, added a spicy sweetness and the bright red color is very appealing.

Baked Stuffed Pickled Peppadews

They disappeared faster than I could plate them!