{"id":1265,"date":"2018-03-12T12:37:17","date_gmt":"2018-03-12T12:37:17","guid":{"rendered":"https:\/\/offthehookontheplate.com\/?p=1265"},"modified":"2018-03-12T13:25:02","modified_gmt":"2018-03-12T13:25:02","slug":"salted-cod-stuffed-mushrooms","status":"publish","type":"post","link":"https:\/\/offthehookontheplate.com\/?p=1265","title":{"rendered":"Salted Cod Stuffed Mushrooms"},"content":{"rendered":"

1 tablespoon butter
\n\u00bc cup red bell pepper chopped fine
\n12 button mushrooms stem removed
\nFiling-
\n5 ounces Cristobal salted cod prepared
\n2 ounces onion and chives cream cheese softened
\n1 tablespoons parmesan cheese
\n1\/2 teaspoon lemon zest
\n1 garlic clove minced
\n1 tablespoon Italian parsley chopped fine
\n2 tablespoons Italian bread crumbs
\n1 tablespoon melted butter
\nPreheat oven to 400 degrees. Line a pan with foil and spray with cooking spray set aside.
\nOn Stove top in a non-stick pan on medium heat saut\u00e9 bell pepper in 1 tablespoon butter for 3 to 4 minutes just until the pepper has softened.
\nFinely chopped prepared salted cod Plate a paper towel on the chopped fish press down on the fish to remove any excess water add fish to a mixing bowl with the remaining filing ingredients mix until well incorporated. Using a small cookie scoop or a teaspoon fill each mushroom bottoms with equal amount of filling place stuffed mushrooms on pan and bake 15 minutes.
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