1/2 ounze dried mushrooms( such as porcini or shitake)
1 cup roughly chopped cremini mushrooms
2 ounzes fresh arugula, chopped
3 galic cloves, minced
2 tablespoons chopped walnuts, toasted
2 tablespoons olive oil
3 tablespoons freshly grated romano cheese, divided
1/4 teaspoon salt (optional)
Freshly ground black pepper
18 cremini mushrooms, about 1 1/2 inches in diameter, stems removed
Preheat oven to 350 degrees F
Combine dried mushrooms and warm water to cover. Let stand until mushrooms are tender, about 20 minutes. Gently squeeze to remove water.
Combine dried mushrooms, chopped cremini mushrooms, arugula, garlic and walnuts in food processor. Pulse until coursely chopped. Add oil, cheese, salt and pepper. Pulse until combined.
Place cremin mushrooms caps on a baking sheet. Spoon 1 heaping teaspoon arugula mixture into each cap. Bake 10 minutes.
Makes 18 stuffed mushrooms
- Per Mushroom