These stuffed mushroom caps will pop in your mouth, with a mild kick of hatch chiles and caramelized onions. Serve at any dinner or party they always make a great hit!
Course
Appetizer/Side Dish
Cuisine
California Greek
Keyword
appetizer
Servings12
AuthorMary Papoulias-Platis
Ingredients
24baby mushrooms, cleaned and stem removed
6cupsthinly sliced onions
3tablespoonsbutter or extra virgin olive oil
1tablespoonchopped thyme
salt and pepper to taste
1/2cuproasted hatch chiles, chopped
1/4cuptoasted pepitas
Instructions
Filling
In a deep skillet, add butter or oil and cook the sliced onions, thyme, salt and pepper until golden. This may take up to 45 minutes.
Add the hatch chiles during the last 5 minutes of cooking.
Stir in the toasted nuts.
Preparing the Mushrooms
Preheat oven to 425 degrees.
Wash and clean the mushrooms.
Remove the stem.
Place stem side down a lined sheet pan and cook for 5 minutes.