Vegetarian Stuffed Mushrooms by Foodie’s Chef Laura Brennan - Foodies Markets

Name: Vegetarian Stuffed Mushrooms by Foodie’s Chef Laura Brennan - Foodies Markets
Ingredients: 4 packages large ‘gourmet mushrooms for stuffing’, see note ***; 4 ounces other fresh, white or brown mushrooms; 3 ounces peeled shallots, or ½ red onion; 1 stalk celery, washed and dried; ½ pound eggplant, cut into small, 1/8th inch dice; ¼ cup olive oil, plus extra as needed; 1 to 2 ounces unsalted butter; 2 cloves garlic, peeled; 5-6 pieces sundried tomato halves; 1 ½ ounces shredded mozzarella cheese; 4 ounces breadcrumbs; 2 ounces grated parmigiana cheese; Fresh herb mix: 4 sprigs flat-leafed parsley, 1 sprig fresh thyme or 1 sprig fresh oregano (may substitute dried herbs, see note *****); Kosher salt and fresh ground black pepper, to taste

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Stuffed mushrooms…..I remember my mother making these for the BIG football games; my father loved them stuffed with sausage and cheese. In a nod to our improved diets, I offer a vegetarian...

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Ingredients

4 packages large ‘gourmet mushrooms for stuffing’, see note ***
4 ounces other fresh, white or brown mushrooms
3 ounces peeled shallots, or ½ red onion
1 stalk celery, washed and dried
½ pound eggplant, cut into small, 1/8th inch dice
¼ cup olive oil, plus extra as needed
1 to 2 ounces unsalted butter
2 cloves garlic, peeled
5-6 pieces sundried tomato halves
1 ½ ounces shredded mozzarella cheese
4 ounces breadcrumbs
2 ounces grated parmigiana cheese
Fresh herb mix: 4 sprigs flat-leafed parsley, 1 sprig fresh thyme or 1 sprig fresh oregano (may substitute dried herbs, see note *****)
Kosher salt and fresh ground black pepper, to taste