Monday, November 21, 2005

Heavenly Stuffed Mushrooms

This dish is so yummy and only takes about 30 minutes to make - tastes gourmet and is soooooooooo easy! It almost tastes like there is crab meat stuffed in the caps, but there is no meat at all! My husband makes these every time we eat Lasagna Roll Ups (see previous recipe). It originated in Italy. We got it from the Betty Crocker International Cooking Made Easy (softback grocery-store) cookbook.

1.25 lbs large mushrooms (about 12)
4 medium green onions, finely chopped
1 clove garlic
1/4 cup butter
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tblsp chopped fresh parsley
1/2 tsp salt (added more)
1/2 tsp dry basil leaves
1/4 tsp pepper (added a bit more)

Heat oven to 350F. Grease rectangular baking dish (13X9X2).
Cut stems out of mushrooms and put in food processor.
Pull Parsley apart, wash, shake dry and put in food processor with stems.
Chop green onions.
Heat butter in pan.
Blend mushroom stems, parsley, seasonings and chopped onions while still in food processor.
Dump into pan and cook mushroom mixture until soft and tender.
Remove from heat.
Stir breadcrumbs and parmesan cheese in with buttery mushroom mixture in a small bowl. Clean mushroom tops and line on greased pan with holes up.
Fill each hole with mushroom/breadcrumb mixture (heap it on top).
Bake uncovered for 15-20 minutes depending on oven/elevation.
Serve hot.
Watch everyone fight for the last one!

Side note to chef: It's OK to let filling get outside of mushroom and fall to bottom of pan if you have extra - the filling is fabulous, and the best part!

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