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Sauerkraut Stuffed Mushrooms

 Stuffed mushrooms 
This is week, I am taking on a 3-day sauerkraut challenge.  I am making 3 vegetarian dishes using this wonderful fermented condiment, usually associated with meats.  This is day two, and is surely my favorite so far!  Though, both were so scrumptious, it's hard to say. The first, was the 'Sauerkraut and Thyme Potato Gratin', which was the perfect gratin in both taste and texture.  The sauerkraut really gave the gratin a great kick of flavor and made it feel lighter than most.  These stuffed mushrooms are even easier to make, and just heavenly.   


Ingredients
6 medium sized Portobello mushrooms 
1 1/2 cups sauerkraut
3/4 cup Parmesan cheese, grated
3/4 cup sharp cheddar cheese, grated
Oilve oil
3 Tbsp water

Pre-heat oven to 375 F.
1. Using a spoon, cut out the centers of each mushroom.
2. Grease a casserole dish with olive oil, and place the mushrooms inside.
3. Fill each mushroom up with sauerkraut.
4. Top each mushroom with a mix of both cheeses.
5. Pour 3 tablespoons of water into the bottom of the casserole dish.  (Without the water, the mushrooms will be far too dry).
6. Bake, uncovered, for 45 minutes.  Take it out when you see the cheese take on a nice golden color.
I did say easy, right? 
That's all there is to it!  They are to die for. 
Bon Appetite!












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