Well from time to time I will post my own non-Martha recipes and today is one of those days! I used to have an Italian boyfriend who's mother made the most amazing stuffed mushroom caps. She never wanted help in the kitchen, I am the same, but I would always find a reason to hover around while she made these to figure out her recipe. This may not be the exact recipe but over the years I have added things and made it my own and these babies are magic in your mouth!
1 package of large white mushrooms
1 package of baby bella mushrooms, stems removed and discarded
1 cup of Italian breadcrumbs or you can use regular bread crumbs and add some Italian seasoning
1 cup of good Parmigiano-Reggiano, finely grated
1/2 cup green onions or chives diced
2-3 large garlic cloves minced
1/4 cup cream cheese
drizzle of good quality olive oil
Preheat the oven to 350*
With a damp paper towel, gently wipe the mushrooms. Remove the stems of the white mushrooms, reserving for later use. If you pop out the stems there will be a perfect hole in the center for stuffing.
Finely dice the reserved stems and baby bella mushrooms. In a medium bowl mix together the diced mushrooms, breadcrumbs, cheese, cream cheese, garlic and oinions. Slowly add some olive oil just to bind the ingredients together, not so much that the mixture becomes oily.
Mix with your hands just till everything binds together. Season with salt and pepper to taste.
Stuff the mushrooms, using all of the mixture. Using a teaspoon works perfect.
Bake for 15-20 minutes and let cool before you enjoy them!
These are sinfully good!
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