How To Make Rabbit and Herb Stuffed Mushrooms
A savory appetizer of earthy mushrooms stuffed with tender rabbit meat, herbs, and breadcrumbs.
Serves:
Ingredients
- 8 large mushrooms, stems removed and reserved
- 1 rabbit leg, cooked and shredded
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- 1 clove garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Place mushroom caps on prepared baking sheet, gill sides up.
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Finely chop reserved mushroom stems and sauté in olive oil over medium heat for 2-3 minutes. Add garlic and continue cooking for another minute.
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In a medium bowl, mix together the cooked mushroom stems, shredded rabbit meat, breadcrumbs, parmesan cheese, herbs, salt and pepper.
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Divide the filling evenly among the mushroom caps, pressing it down lightly.
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Bake for 30-35 minutes, until mushrooms are tender and filling is golden brown.
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Serve hot.
Nutrition
- Calories : 207kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 47mg
- Sodium : 277mg
- Total Carbohydrates : 14g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 16g
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