One pack thawed PanaPesca Mussel Meat
Thaw in refrigerator overnight or in tap water for about an hour before cooking
24 oz pack of mushrooms (portabellini, white stuffing, crimini or the like)
2 tbsp water
1/2 cup diced onion
1/2 cup diced bell pepper
1 tbsp minced garlic
1 tbsp olive oil
3 oz shredded Swiss cheese
1 tbsp beer or wine
Salt & pepper
Microwave the mushrooms with the 2 tbsp water and some salt and pepper in a covered microwavable dish for 2-3 minutes, just until they start to soften. When done turn upside down to allow the moisture to drain out.
Heat a pan with the olive oil over medium-high heat.
Add and sauté the onion and pepper with a little salt and pepper for about 1-2 minutes.
Add the garlic and sauté for 30 seconds to 1 minute.
Add the beer or wine to finish the cooking process and remove the pan from the heat.
Add the mussels to the sautéed pepper and onion and mix gently.
Put 2-3 mussels along with the pepper and onion into the mushrooms.
Add the stuffed mushrooms to a baking dish.
Add the shredded cheese to the top of the stuffed mushrooms.
Bake at 350°F for about 10-15 minutes, until hot and cheese is melted.