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Stuffed mushrooms with Parmesan bread crumbs and toasted pine nuts Recipe

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This recipe for Stuffed mushrooms with Parmesan bread crumbs and toasted pine nuts, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Polito
Added: Wednesday, May 27, 2009


• 12 large domestic mushroom caps or 2 pounds small button mushrooms
• 3 strips bacon, finely diced
• 1 tablespoon shallots, finely chopped
• 1 tablespoon garlic, finely chopped
• 4 tablespoons melted butter
• 1 cup chopped stems from mushroom caps
• 1/2 cup fine dry bread crumbs
• 1 tablespoon fresh parsley
• 1 tablespoon fresh tarragon
• 1 tablespoon fresh chives
• 1/4 cup toasted pine nuts, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• Salt and pepper to taste

1. Preheat oven to 350ฐ F. Clean mushroom caps with a brush; do not wash. Set aside on a cookie sheet.

2. Saut้ bacon with shallots until bacon fat renders. Pour off most of the bacon fat and replace with 2 tablespoons butter, leaving the bacon bits in the pan.

3. Add the chopped mushroom stems to the saut้ pan and cook for about 10 minutes, then add ผ cup olive oil, bread crumbs and pine nuts and saut้ until lightly brown.

4. In a bowl, add the mushroom-bread crumb mixture, fresh herbs and 1/4 cup Parmesan cheese; toss and season with salt and pepper.

5. Oil the bottom of a cookie sheet so that the mushrooms don’t stick.

6. Place approximately 1 tablespoon of filling in each mushroom cap, or until full. Sprinkle each mushroom with remaining melted butter. Place in oven and cook for approximately 20 to 25 minutes. Remove mushrooms, sprinkle with remaining Parmesan cheese and broil for an additional 3 to 5 minutes.

Remove from oven when cheese is golden brown and serve immediately.




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