STUFFED MUSHROOMS PARMESAN

SERVES 6 AS AN APPETIZER

Mushrooms are a favorite in our house. We sauté them, fry them, add them to numerous recipes, eat them raw in salads. We like the standard button variety as well as cremini, oyster, shitake, portabello, porcini, you name it. But stuffed may be the best way to show off the mushroom. The button variety lends itself to most any type of stuffing. Try to get large mushrooms, but small will stuff as well. The following recipe can be doubled as desired. The best way to store mushrooms is in a paper bag in the refrigerator. However, you want to use them when they are very fresh for presentations like the following.

MUSHROOM PREPARATION

Clean the dirt and grit from the mushrooms with a damp paper towel. Carefully remove the stems, chop finely and reserve for use in the recipe or at another time.

INGREDIENTS

12 large mushrooms, cleaned and prepared for stuffing

2 tablespoons butter

4 large garlic cloves, minced

1 cup fresh bread crumbs

Reserved chopped mushroom stems

2 teaspoons fresh chopped oregano or 1 teaspoon dried

4 tablespoons freshly grated Parmesan cheese

1 tablespoon fresh chopped parsley or 1 teaspoon dried

Salt and pepper to taste

Preheat oven to 350° F. Melt the butter in a small skillet over medium heat. Add the garlic and sauté until softened, being careful not to brown. Add the bread crumbs, chopped mushrooms, oregano, parsley, salt and pepper. Sauté until bread crumbs are slightly crisp and golden. Add the Parmesan cheese. Mix well. Remove from heat and allow to cool slightly. Spoon the bread crumb mixture into the mushroom caps, packing in firmly. Place on cookie sheet or shallow baking dish. Bake until mushrooms and stuffing are heated through, about 25 minutes.

Variations: Try these with the addition of crumbled sausage. Or make a filling with crabmeat or spinach. There are countless ways to stuff a mushroom. Use your imagination!

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