149. A terrific addition to any holiday meal is Stuffed Mushrooms. Every cook has her own favorite combination of flavors when filling mushroom caps. I have found it is smart to purchase the large button mushrooms, because your work load is minimal.
I found this recipe on-line for Stuffed Mushrooms and it looks very good and also this recipe for Italian Stuffed Mushrooms. Both, I'm sure are scrumptious!
My recipe was so easy and versatile.
Stuffed Mushrooms
20 large white mushrooms, stems trimmed, washed
1/4 cup chopped onion or scallion
8 oz of cream cheese or 1 package Laughing Cow wedges, softened (wedges are lower in calories)
1 Tablespoon fresh parsley, chopped
1 Tablespoon parmesan cheese
1 clove garlic, minced
1/2 cup fine bread crumbs
salt and pepper to taste
1 tsp olive oil and 4 Tblsp butter melted
Remove the stems from the mushrooms and chop the stems into small cubes. Place in a mixing bowl. Place the mushrooms, cap side down in a baking dish that has been oiled lightly.
Place remaining ingredients in the bowl with chopped mushrooms. Mix everything together by hand reserving the oil and melted butter. Taste for seasoning.
With a teaspoon, begin to fill each mushroom cap, overloading with the cheesy breadcrumb mix till all the filling is distributed in each mushroom. Drizzle the oil and melted butter over each mushroom.
Bake in a 375 degree oven for approximately 25 minutes or till stuffing is light brown and mushrooms are tender. Remove from oven and serve immediately. Do not over bake. These also make a yummy appetizer...just choose a smaller mushroom.
"Mushrooms and tubers are the luxuries one might call frivolities of the kitchen.
Of late 'foodies" seem to have discovered a taste for both cultivated and wild mushrooms. They have a subtle and distinct flavour, a crisp but yielding texture,
but no real food value or calories. If the right mushroom is used for the right recipe, the resulting culinary delight may be heavenly."
~ Hrayr Berberoglu
