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Stuffed Mushrooms - Twitchin Kitten - 04-05-2008
This is our own family recipe.
There is no meat or fish in this dish and is most likely the simplest thing to whip together in a pinch or if you need something 'jazzy' to make an impression.
Stuffed Mushrooms
1 package (or more to your liking/needs) Large sized whole fresh mushrooms.
Italian flavored bread crumbs
garlic, lots of it, crushed
salt & pepper to taste
Light olive oil
Take the stems out of the mushrooms and put them in a food processor to chop them finely.
Take that out and measure how much you have.
Double that amount in breadcrumbs and add that to the mushroom stems in a bowl with the crushed garlic and salt & pepper.
mix it a bit, then if you want, toss it in the food processor for a quick spin to mix it all again.
Line the bottom a baking pan with the stemless mushroom caps. Fill each one of these up with the filling and pack it into the little nooks and crannies. Then if there is still filling keep adding it to the mushroom caps until it is all gone.
Drizzle olive oil over each mushroom until they look 'wet'. Add water to the pan to about 3/4 inch and cover with tin foil.
Bake at 350 degrees for about an hour or until they look done. Mushrooms should be well done, dark brown in color and almost 'mushy'.
Take the foil off for about 15 minutes cooking time at the end.
Enjoy.