For the holidays I made stuffed mushrooms, a family favorite and a few people asked for my recipe, it’s fairly easy and they come out quite delicious. Vegan Parmesan can be substituted but I used real cheese. Here’s how I do it:
Ingredients
1 large package of white button mushrooms, I find these work best.
2-3 garlic cloves chopped fine
olive oil as needed
pinch of crushed red pepper
Italian seasoned breadcrumbs as needed
1/2 cup grated Parmesan or Romano cheese
1 bunch fresh parsley chopped fine
First, brush off any dirt with a thorough rub with paper towel, don’t soak the mushrooms in water they get soggy. I also like to remove the outer thin layer of the mushrooms but it’s optional. Remove all the stems and chop them in small pieces. In a skillet add a few spoonfuls of olive oil then heat and add he garlic and red pepper sauté for 2-3 mins then add the chopped stems, some salt and cover with a lid and simmer till soft. Remove the mixture and add to a bowl and mash it with a fork till it forms a rough paste. Add chopped parsley, and enough breadcrumbs and cheese to form a stuffing, add a few more spoons of olive oil if it’s too dry. With a small spoon fill each mushroom. I like to use a large glass Pyrex baking pan, add a little olive oil to the bottom and preheat oven to 350F. Load the mushrooms into the tray, drizzle a bit more olive oil on them and sprinkle a bit more cheese and breadcrumbs on top. Bake for about 30-40 mins and enjoy.
