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
1-2 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.