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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Grammy's Stuffed Mushrooms Recipe

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This recipe for Grammy's Stuffed Mushrooms is from Williams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Whole White Mushrooms
Garlic (fresh or from the jar, Jarlic, is best but even garlic powder will do)
Parmesan
Dried parsley
Olive oil
Directions:
Directions:
Wash them gently with cool water to get any grit off the outside (careful, don’t bruise them)
Cut the ends off the stems (the little dry brownish part) and toss those icky things.
Gently push the stems of each mushroom sideways until it pops out without breaking off. This is the most difficult part. It’s an art you will perfect the more you do it. Haha
If they break off inside you just have to take a toothpick or something and carefully dig it out the bits. But that is NO FUN! You’ll get the hang of it after a few.
Finely chop the stems
Sauté chopped stems in butter with a little garlic (to taste but you don’t need much. Fresh or from the jar (Jarlic) is best but even garlic powder will do)
Just sauté a minute or two to get the butter and garlic evenly mixed in.
OPTIONAL: You can add a little Parmesan cheese or dried parsley now or just sprinkle on top later. Or not at all.
Let it cool for a few minutes.
Spoon the mixture into the “bowls” of the mushrooms.
Place on a baking sheet. I think I used to just put foil on the pan. They didn’t stick cuz they’re so juicy but maybe little olive oil on the pan wouldn’t hurt.
Bake at…hmm? 350 I guess. For like 5 or so minutes or so until they look juicy and are no longer white. (Not that there’s anything wrong with being white, but for the purposes of the recipe…white is not right!)
Let them cool a for a few minutes cuz they will be very juicy and that juice will be very hot. I think they taste best warm though.
OPTIONAL: Sprinkle Parmesan on top and maybe a little dried parsley. Keep it easy peasy. No chopping fresh parsley! It’s not necessary. Ooh! But wouldn’t it be cute with one whole parsley leaf on top of each one?
Enjoy your “fancy” treat!
Preparation Time:
Preparation Time:
15min

 

 

 

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