Champinones Rellenos – Stuffed Mushrooms<\/p>\n
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8 Mushrooms<\/p>\n
2 T. Milk<\/p>\n
2 T. Bread Crumbs<\/p>\n
2 T. finely chopped Onion<\/p>\n
1 clove Garlic, crushed<\/p>\n
1 T. chopped Flat leaf Parsley<\/p>\n
2 T. Ground Pork<\/p>\n
1 T. finely chopped Spanish Ham or Prosciutto<\/p>\n
Olive Oil<\/p>\n
1 T. chopped canned Pimiento<\/p>\n
1 T. fresh Lemon Juice<\/p>\n
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Clean mushrooms and remove stems.\u00a0 Finely chop 2 of the stems and place in a bowl.\u00a0 Add milk and bread crumbs and let stand 10 minutes.\u00a0 Add onion, garlic, parsley, pork and ham.\u00a0 Mix well, cover with plastic wrap and let marinate in the refrigerator overnight.\u00a0 When ready to cook, put a heaping teaspoons of the mixture in each mushroom cap.\u00a0 Sprinkle on a little olive oil then cook in preheated oven at 350 for 15 minutes.\u00a0 Remove from oven, top with a little pimiento and sprinkle with lemon juice.\u00a0 Serve warm.<\/p>\n
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From Easy Tapas<\/p>\n","protected":false},"excerpt":{"rendered":"
Champinones Rellenos – Stuffed Mushrooms 8 Mushrooms 2 T. Milk 2 T. Bread Crumbs 2 T. finely chopped Onion 1 clove Garlic, crushed 1 T. chopped Flat leaf Parsley 2 T. Ground Pork 1 T. finely chopped Spanish Ham or Prosciutto Olive Oil 1 T. chopped canned Pimiento 1 T. fresh Lemon Juice Clean mushrooms and remove stems.\u00a0 Finely chop 2 of the stems and place in a bowl.\u00a0 Add milk and bread crumbs and let stand 10…<\/p>\n