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The eighties are back in a big way. And by big I mean big hairdos woven with feathers, leggings and over-sized tunics, high waists and ballet flats. And if there is one thing that really deserves a comeback from the eighties, other than the Beastie Boys, it’s gotta be the classic, versatile, one-bite wonder: The Stuffed Mushroom.
Ingredients for Basic Stuffed Mushrooms:
24 small mushroom caps, stems reserved
2 tsp minced garlic
3 tbsp panko bread crumbs
1 tsp parsley
1/8 tsp Italian herb blend spice
3 tbsp finely grated cheese such as Parmesan
2 tbsp grated cheese such as Mozzarella
salt, black pepper, crushed red pepper to taste
Notes: White button or crimini mushrooms work best. Try other cheeses such Pecorino Romano instead of Parmesan. Gorgonzola or Gouda instead of Mozzarella. Adding spicy Italian sausage is also delicious — simply cut back on the panko and olive oil. When serving, provide a little Balsamic Vinegar for drizzling over the tops, if desired.
Preheat oven to 400(F). Clean and stem mushrooms. Chop mushroom stems into small pieces.
In a bowl combine everything but the cheeses.
Saute mixture over medium heat in a small amount of olive oil just until fragrant and combined.
TIP: Use the zester to get the finest grate on Parmesan cheese.
Return sauteed mixture to bowl and stir in cheeses.
Generously stuff mushroom caps with mixture and bake in a 400(F) oven for 10 – 12 minutes.
Share and enjoy :)