Pear & Parmesan Stuffed Mushrooms Recipe
Position rack in centre of oven, then preheat to 400°F.
Remove and finely chop mushroom stems. Reserve mushroom caps.
Heat a large frying pan over medium-high. Add margarine, then mushroom stems, pear and shallot. Cook, stirring occasionally, until tender, about 5 minutes. Stir in cheese, parsley, salt and pepper.
Fill reserved mushroom caps with pear mixture, dividing evenly. Arrange caps on a baking sheet. Bake until mushrooms are tender, about 15 minutes. Garnish with more cheese, if desired.
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Last updated: March 5th, 2021
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