Every year I used to count on one thing… my dad’s stuffed mushrooms. They always brought a smile to my face, whether it was during super bowl or for my birthday, I could count on them once a year… maybe twice if I was lucky. Now that he’s no longer cooking my dinners, I have to make this happen myself. It was always the same base but sometimes he would throw something else in there and confuse me. Well, for my craving I kept it simple, only adding a little mozzarella cheese, because I figured more cheese can’t be bad right?
- 1 lb whole button mushrooms; the bigger the better
- 1/8-1/4 cup Parmesan cheese
- 3 tbs olive oil
- 1 cup of bread crumbs
- 1/4 cup water
- 1 cup of white wine OR you can use 1 cup of vegetable stock
- 1/2 stick of butter
- 1/2 chopped onion or I used 1 long green onion
- 1 large garlic clove chopped
- 1 good handful of parsley chopped or 1 tsp dried
- about 1 tbs of fresh oregano chopped or 1 tsp dried
- 1/4 of a lemon wedge
- sprinkle of salt and 1/2 tsp pepper
- 1/2 cup of Mozzarella cheese shredded (optional if you don’t have it don’t worry)
Chop your onion and garlic and in a large sauce pan add in 3 tbs of olive oil and butter. Let the pan get hot. Add in onions and garlic.
With that melting, prepare your mushrooms. Wash, wipe and clean them. Then take each one and carefully circle around the bottom making a nice hole to put stuffing in. Keep all the stems!! We will be using them next. See below:
When you have them all hollowed out, start placing on an oiled sheet pan and set aside.
Chop up the stems from the mushrooms(just a rough chop, it does not have to be perfect) and add to the pan with the onions and garlic.
Let that simmer until the mushrooms look a little translucent. When that happens, it is time to add your breadcrumbs, Parmesan cheese, sprinkle of salt, pepper, parsley and the oregano. Hold out on the Mozzarella.
Incorporate it all together, add wine (*or vegetable stock) and water. It will be thick like stuffing, but if it’s too crumbly, add more stock or water.
At the very end put in 1/4 cup of the mozzarella and stir. Save 1/4 cup for the tops of half of the mushrooms. Now comes the easy part; let’s stuff those caps! Take each cap and scoop about a tablespoon into each. Make a nice rounded top, no need to make them even with the cap they will not overflow onto the pan. See below:Then take your caps and lay back onto the oiled sheet.
Preheat the oven to 350 degrees and bake for about 25-30 minutes until they get nice and golden brown on top. At this point, take them out of the oven, sprinkle some of the remaining mozzarella cheese on and put them back in the oven for another 3 minutes until the cheese melts. Take out and enjoy.
Even my nay sayers to mushrooms love these!
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