Friday, January 2, 2015

Italian Stuffed Mushrooms


In 1973, a friend gifted me with a really sweet little Fondue cookbook.  Fondue was the big thing back then, and has gained popularity again in recent years.   Anyway, in this book there is a great recipe for stuffed mushrooms.  I don't know why they're in there, since you don't fondue them, guess they would be good with a fondue dinner.

Now, I realize there are about a gazillion recipes for this tasty side dish or appetizer, and we all have our favorites.  This one is mine, and I really think you'll like it too!  It's easy to prepare and usually disappears within minutes of serving them.

Give them a try, you're going to love them!


1 lb. large mushrooms
1/4 cup olive oil
1/4 cup minced onion
1 clove garlic, minced
1/2 dry bread crumbs
1/4 cup shredded Mozzarella cheese 
2 Tbsp. grated Parmesan cheese
1 egg
1-2 tsp. parsley
1/8 tsp. oregano
Salt and pepper to taste

Preheat oven to 350'F. 

Clean mushrooms; remove stems and reserve. 

Sauté whole mushroom caps in oil until coated with oil and lightly colored.  Drain on paper towel. 

Chop stems to make 1/2 cup; sauté with onion and garlic, adding more oil if necessary.  Simmer for 10 minutes.  Stir in bread crumbs, Parmesan cheese, egg, parsley, oregano, salt & pepper. 

Spoon the mixture into mushroom caps.  Dot with butter. 

Bake for 20-25 minutes.

Be on your guard; stand firm in the faith; be men of courage; be strong.  -1 Corinthians 16:13

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