It’s been a while since I’ve had or made stuffed mushrooms. There are so many different versions for this recipe. This is a basic Italian recipe. You can use different mushrooms and even add bacon or chopped shrimp or other ingredients if you wish. You can even make a mexican version by using cheddar cheese and some salsa or tomatoes. Make it your own, have fun with them. I also use a lot more garlic than recipes usually call for so if it’s too much for you just cut the garlic amount in half. In my house there is no such thing as too much garlic! Keeps the vampires away!

INGREDIENTS:

36 large cremini or white mushrooms (about 2½ pounds)

1½ cups Italian style bread crumbs

½ cup freshly grated Parmigiano-Reggiano cheese (or other grated cheese)

4 cloves garlic, minced

½ cup chopped fresh flat-leaf parsley

salt and fresh ground pepper

½ cup olive oil

DIRECTIONS:

1. Preheat the oven to 400ºF. Oil one or two baking pans large enough to hold the mushrooms in a single layer.

2. Wash the mushrooms quickly under running water and pat dry right away. (Don’t let them soak, or they will get waterlogged.) Snap off or cut off the stems and set aside.

3. Arrange the mushroom caps upside down in the prepared pans. (Stem side is up)

4. Trim off the ends of the stems, chop and place in a bowl. Add the bread crumbs, cheese, garlic, parsley and salt and pepper to taste. Stir in the oil.

5. Spoon the crumb mixture into the mushroom caps. Bake the mushrooms for 18-20 minutes or until tender.

Serve hot

Serves 12