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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms is from The Clark 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:  
1 lb. mushrooms
2 TBS. butter
1 clove garlic, chopped fine
1 TBS. finely chopped onion or shallot
1/2 cup dry breadcrumbs
3 TBS. grated Parmesan cheese
1 TBS. olive oil
1 TBS. finely chopped parsley
BIG pinch marjoram or oregano
salt and pepper to taste
1 TBS. olive oil to brush on
Directions:
Directions:
Remove the stems from all the mushrooms. Cut off the dried ends of the stems(only 1/4 inch), reserving the caps for stuffing.
Chop the stems fine. In a skillet, heat the butter and saute the garlic and onion until the onion is just tender. Add the chopped mushroom stems and cook over low heat until the mushroom juices are exuded. Raise the heat and cook until liquid has evaporated.
In a mixing bowl, combine the cooked, chopped mushroom stems with the breadcrumbs, cheese, olive oil, parsley and oregano. Season to taste with salt and pepper.
Stuff the mushrooms with this mixture and arrange the stuffed caps on a baking sheet or in a baking pan. Brush tops with olive oil. Bake in a preheated
350º oven about 20-25 minutes.
Note: To prepare ahead of time, bake for 1/2 the time, cool to room temperature, then freeze. Cook from frozen state for about 25 minutes. Or mushrooms may be stuffed and kept refrigerated up to one day ahead.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Marci and Dave,
This is a mushroom lover's dream.
It's a good one when you have to bring an appetizer.

 

 

 

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