Sunday, December 30, 2012
Perk Up a New Year's Celebration With My Incredible Stuffed Mushrooms!
Regardless of how they are prepared, I adore anything with mushrooms. In addition to their delicious taste and versatility when cooking, they are loaded with nutrients and are good for your health from helping you lose weight, increase your immunity, deal with high cholesterol levels, diabetes, and even prostate cancer.
One of my favorite ways to serve is to stuff the mushroom caps with a mixture of perfectly seasoned bread crumbs and cheese along with the reserved chopped stems delicately browned in olive oil with garlic.
Of course, you can make these ahead of time, freeze, and keep your kitchen spotless. All you need to do is later pull out and bake to reheat.
The aroma of the basil, oregano, and garlic that will come from your oven will make mouths water as your guests wait anxiously for that tray of mushrooms to finish baking. So let your guests admire your culinary genius as they dig in and enjoy because this recipe has always been a hit every time I served it.
My Incredible Stuffed Mushrooms
1-1/2 pounds of fresh mushrooms
1/4 cup of olive oil
3 cloves of garlic, crushed
1/2 cup of dried bread crumbs
1/3 cup of grated Parmesan or Romano cheese
2 tablespoons of chopped parsley
3/4 teaspoon of basil
1/2 teaspoon of salt
1/4 teaspoon of oregano
1/4 teaspoon of black pepper
Remove the stems from your cleaned mushrooms and set the caps aside.
Chop the stems.
Heat the olive oil in your skillet on medium heat and lightly brown your chopped garlic along with stems. This takes about five minutes or so.
Cool this lightly browned mixture before stirring in the remaining ingredients.
Place the caps on a lightly greased pan and fill each cavity with that bread crumb mixture.
Bake in a 350-degree oven for about 15 minutes before serving immediately.