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Fontinella Pistachio Stuffed Mushrooms



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Fontinella Pistachio Stuffed Mushrooms
November 17, 2004 - 2 tbsp. olive oil

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Cheri Puricelli
¼ tsp. salt

20-22 large crimini mushrooms,

cleaned and stems removed

1½ cups grated fontinella cheese

½ cup chile pistachios,

coarsely ground

5 slices bacon,

cooked and crumbled

1½ tsp. minced shallots

1 tsp. hot pepper sauce

In small bowl, mix oil and salt. Brush on mushrooms and place stem side up on baking sheet.

Bake in 475-degree oven, 3 minutes per side. Mix together rest of ingredients.

Fill each cap with 1 tablespoon of filling. Bake another 4 minutes, or until cheese is melted.

Cheri Puricelli

Oakville

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