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{"id":422,"date":"2014-06-18T12:31:33","date_gmt":"2014-06-18T19:31:33","guid":{"rendered":"http:\/\/www.myeggplates.com\/?p=422"},"modified":"2014-06-18T12:31:33","modified_gmt":"2014-06-18T19:31:33","slug":"new-serving-idea-stuffed-mushrooms","status":"publish","type":"post","link":"https:\/\/www.myeggplates.com\/new-serving-idea-stuffed-mushrooms\/","title":{"rendered":"New Serving Idea: Stuffed Mushrooms"},"content":{"rendered":"\n

$\"Clear$ <\/a><\/p>\n

The preparation is quick and easy!<\/p>\n

I washed the button mushrooms that I had selected for size to fit the depressions and cut off and saved the bottoms and stem. I then hollowed the mushrooms using a grapefruit spoon. The size and serrated edge makes the perfect tool. I chopped the removed mushroom pieces into very fine pieces to add flavor to the stuffing. The basis of the stuffing is a toasted pine nut couscous mix. You can use your own recipe or take the shortcut of using a prepared mix such as the Near East brand. I added the mushroom pieces to the couscous for added flavor. Stuffing the mushrooms is easy with a melon scooper. A grated Parmesan topping and a sprinkle of red pepper completes the mushrooms. A quick trip to the oven to brown the topping and you are ready to serve a great treat on your favorite egg plate.
\nAny stuffing will work but the presentation is much improved by using an egg plate.<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"