Sauteed Mushrooms in Biscuits
ItalianVegetarianIntermediate5 minBy Northstar
Ingredients
Servings
4
- 2 each Pkgs. Refrigerated Biscuits, raw
- 0.5 each lb. shitake mushrooms
- 0.5 each lb. fresh mushrooms
- 0.5 each lb. portabella mushrooms
- 2 cup scallions, chopped finely
- 1 cup balsamic vinegar
- 4 clove garlic, minced
- 0.5 each tsp. salt
- 0.5 each tsp. pepper
- 1 each lemon
- 0.5 stick of butter
- 1 each . In large saute pan heat all mushrooms in butter with
Instructions
- 1
scallions, garlic, salt and pepper.
- 2
When mushrooms cooked and tender place in blender or food processor and pulse until finely chopped. 2.
- 3
Place back in saute pan.
- 4
Add in balsamic vinegar and the juice of lemon. heat for 5 minutes. 3.
- 5
Grease cookie sheet if necessary.
- 6
Cut biscuits in half.
- 7
To be safe when doing this, place biscuit on counter and cut from right to left or maybe you can even peel them apart. 4.
- 8
When the biscuits are separated, place a tbsp. of mushroom mixture in the middle and place the top of the biscuit back on top.
- 9
To make sure the insides don't fall out press the whole perimeter of the biscuit. 5.
- 10
Bake for 8 minutes on 325°.
Tags
greekappetizer-recipes