Well, I am getting ready for Hurricane Hanna (or is it still a tropical storm?) today. I am really not doing much ~ checking batteries, getting ice and some dog food, and bringing a few things in from outdoors. The last time we had a tropical storm roll through, we ended up with a tree falling on our house and no power for 10 days. So, I just make sure we have the basics and that’s it. It’s probably NOT the way to go about it but it works for us. Now that I’ve said that, we’ll probably get creamed, LOL! If I don’t update this blog for a few days, it’s only because we have no power!
Today’s recipe is delicious. I love mushrooms and I think I could eat them every day. The recipe is easy and goes well with almost any main dish that you serve. Personally, I like them with Italian meals and meats from the grill.
This recipe makes alot of stuffing ~ probably enough for 24-30 mushrooms or more. If you only want to make 12 mushrooms, you can easily halve the ingredients for the stuffing.
Parmesan Stuffed Mushrooms
12 large stuffing mushrooms
1/4 cup olive oil
1 tablespoon butter
1 cup fresh breadcrumb
3/4 cup freshly grated parmesan cheese
1 tablespoon Italian parsley, finely chopped
1/2 teaspoon oregano
1-2 garlic cloves, finely chopped
Remove stems from mushroom caps and chop. Cook in 1 tablespoons butter until liquid is evaporated.
Combine cooked stems with remaining ingredients except olive oil. Add 2 tablespoons of oil. If needed, add remaining olive oil.
Dip cap in melted butter and stuff with Parmesan mixture. Arrange in a baking dish.
Bake in a preheated 350º oven. Bake for 20 minutes or until golden.
Makes 12 mushrooms