This is normally my sister, Jean's job!!! She is the master at Stuffed Mushrooms. Although, what is hysterical is that she finds the biggest mushrooms ever grown. It's like mushrooms on steroids. You literally need a knife and fork to cut them. We laugh and call them mushroom pies. I don't know where she shops because she lives 2 hours away but they are always the the biggest mushroom I've ever seen. The ones I have made today are actually the Baby Bella Mushrooms. I just like them better than the normal white button and I actually like to make them bite size, like pop in your mouth size. Either way....it's all your preference. You can use the big or small, white or bella. Make it your own!!
STUFFED MUSHROOMS
2 PKGS BABY BELLA MUSHROOMS
1 MEDIUM ONION DICED
3 CELERY STALKS DICED
5 GARLIC CLOVES CHOPPED
HANDFUL OF FRESH PARSLEY CHOPPED
1/2 CUP GRATED PECORINO ROMANO CHEESE
1/2 CUP BREAD CRUMBS
1 EGG
3 TBLSP BUTTER
2 TBLSP OLIVE OIL
Preheat your oven to 350 degrees.
Start by cleaning your mushrooms well. After rinsing them remove the stems. Set them aside.....we will be using them in the recipe.
STUFFED MUSHROOMS
2 PKGS BABY BELLA MUSHROOMS
1 MEDIUM ONION DICED
3 CELERY STALKS DICED
5 GARLIC CLOVES CHOPPED
HANDFUL OF FRESH PARSLEY CHOPPED
1/2 CUP GRATED PECORINO ROMANO CHEESE
1/2 CUP BREAD CRUMBS
1 EGG
3 TBLSP BUTTER
2 TBLSP OLIVE OIL
Preheat your oven to 350 degrees.
Start by cleaning your mushrooms well. After rinsing them remove the stems. Set them aside.....we will be using them in the recipe.
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In a medium saute pan heat your oil and butter. Add the onion and celery and saute until all are soft and tender.... Season all well with salt & pepper.
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Next, grab your mushroom stems. Cut off the very end and discard. Dice the rest of the stems finely. Add into the onion mixture along with the chopped garlic. Saute about 5 more minutes until all are cooked through. The mushrooms will release more liquid as they cook down.
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Lastly.....add the handful of chopped fresh parsley.....
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You can remove the pan from the heat at this point. Lay all your mushroom caps on a baking tray and grab the last of the ingredients.
Right in the same saute pan....add into the onion mixture......the grated cheese and bread crumbs. Mix well. Then add the whisked egg in also and mix well again.
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Stuff each mushroom cap with a spoonful of the stuffing......molding into a big mound on top with a spoon.
Pour about 1/2 cup of water into the bottom of the pan so the mushroom do not dry out as the bake. This will help steam them with a moist heat. Make a tin foil tent over the top. Bake them in a 350 degree oven for about 45 minutes. Take the tin foil cover off for the last 15 minutes so the tops will brown nicely.
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Beautiful!!! They are delicious, everyone will love them, and they make a beautiful presentation on a nice platter!!!! A family staple at Thanksgiving but also perfect for a party appetizer anytime!!!!
ENJOY!!!!!!! ALL GOOD STUFF!!!!!!!
ENJOY!!!!!!! ALL GOOD STUFF!!!!!!!
