STUFFED CREMINI MUSHROOMS

The perfect Thanksgiving appetizer or side dish, stuffed mushrooms are also beneficial, as they help to cleanse and purify the body. So go ahead, have another!

Yields1 Serving
 40 cremini mushrooms, cleaned
 2 cloves garlic, minced
 1 Tablespoon olive oil
 3/4 cup seasoned breadcrumbs
 2 Tablespoons freshly grated romano cheese
 1/4 bunch parsley, picked, washed, finely chopped
 salt and pepper, to taste
1

Trim the ends of the mushroom stems and discard. Then gently remove the stems from the mushrooms and chop into small pieces. Set aside.

2

Warm the olive oil in a large sauté pan. Add the garlic, and when fragrant, add the chopped mushroom stems. Sauté for 30 seconds. Remove from the heat.

3

Add the breadcrumbs, cheese, parsley, and salt and pepper to the pan. Use your hands to mix all of the ingredients together, adding olive oil 1 teaspoon at a time until the mixture can easily form a patty.

4

Overstuff each mushroom and place in a large oven safe casserole dish. The mushrooms should be touching each other. Before baking, add about 1/3 cup of water to the bottom of the casserole dish.

5

Bake the mushrooms, uncovered, at 325 for about 25 minutes. Serve warm.

6

Tip: Cremini mushrooms are used in place of the traditional white button mushrooms in this recipe for two reasons—flavor and amount of shrinkage. You can substitute white button mushrooms, but be sure the raw mushrooms are substantially larger than the mushrooms you plan on serving, as they will shrink quite a bit in the oven.

7

Tip: Stuffed mushrooms can be made 2-3 days in advance. Prior to baking, cover the pan with aluminum foil and refrigerate. When ready to serve, uncover, add water, and bake.

CategoryCooking Method,

Ingredients

 40 cremini mushrooms, cleaned
 2 cloves garlic, minced
 1 Tablespoon olive oil
 3/4 cup seasoned breadcrumbs
 2 Tablespoons freshly grated romano cheese
 1/4 bunch parsley, picked, washed, finely chopped
 salt and pepper, to taste

Directions

1

Trim the ends of the mushroom stems and discard. Then gently remove the stems from the mushrooms and chop into small pieces. Set aside.

2

Warm the olive oil in a large sauté pan. Add the garlic, and when fragrant, add the chopped mushroom stems. Sauté for 30 seconds. Remove from the heat.

3

Add the breadcrumbs, cheese, parsley, and salt and pepper to the pan. Use your hands to mix all of the ingredients together, adding olive oil 1 teaspoon at a time until the mixture can easily form a patty.

4

Overstuff each mushroom and place in a large oven safe casserole dish. The mushrooms should be touching each other. Before baking, add about 1/3 cup of water to the bottom of the casserole dish.

5

Bake the mushrooms, uncovered, at 325 for about 25 minutes. Serve warm.

6

Tip: Cremini mushrooms are used in place of the traditional white button mushrooms in this recipe for two reasons—flavor and amount of shrinkage. You can substitute white button mushrooms, but be sure the raw mushrooms are substantially larger than the mushrooms you plan on serving, as they will shrink quite a bit in the oven.

7

Tip: Stuffed mushrooms can be made 2-3 days in advance. Prior to baking, cover the pan with aluminum foil and refrigerate. When ready to serve, uncover, add water, and bake.

STUFFED CREMINI MUSHROOMS