Friday, November 18, 2005
Italian Stuffed Mushrooms
These mushrooms absolutely melt in your mouth. Serve as an appetizer or a side dish—or they may become the entree when you can't stop eating them!
Ingredients:
40-50 large mushrooms, destemmed (save stems)
2 c. Italian bread crumbs (Progresso sells them in a canister)
1 large clove garlic
1 c. Romano cheese
1 c. Italian parsley
Mushroom stems
Salt to taste
Olive oil for frying
Step-by-step:
1. Chop bread crumbs, garlic, cheese, parsley, and stems in a food processor. Set aside.
2. Fry mushroom caps in olive oil on high for a very short time, until lightly browned.
3. Stuff caps with bread crumb mixture, setting in a greased baking dish. Drizzle remaining pan oil over the stuffed caps. Season with salt. Bake at 400 degrees until bubbly.
Ingredients:
40-50 large mushrooms, destemmed (save stems)
2 c. Italian bread crumbs (Progresso sells them in a canister)
1 large clove garlic
1 c. Romano cheese
1 c. Italian parsley
Mushroom stems
Salt to taste
Olive oil for frying
Step-by-step:
1. Chop bread crumbs, garlic, cheese, parsley, and stems in a food processor. Set aside.
2. Fry mushroom caps in olive oil on high for a very short time, until lightly browned.
3. Stuff caps with bread crumb mixture, setting in a greased baking dish. Drizzle remaining pan oil over the stuffed caps. Season with salt. Bake at 400 degrees until bubbly.
Labels: appetizers
