Stuffed mushrooms

STUFFED MUSHROOMS

Adapted from "Vegetarian: The Best-Ever Recipe Collection" by Linda Fraser

(Which I got because I needed more vegetable recipes that did not involve pork products of some kind, LOL.)

 

Serves 4-6, depending on what kind of pigs your diners are

 

- 6 medium to large portobello mushrooms

- about 7 T. olive oil

- 3 garlic cloves, minced

- 4 T. finely chopped fresh parsley (I didn't have enough fresh parsley and had to pad it out with the dried stuff, but try to avoid that if you can!)

- about 5 medium to large pieces of good white or whole wheat bread (a nice use for something a bit stale)

- salt and pepper to taste

 

Preheat the oven to 350 F. Carefully snap off the mushroom stalks and chop them finely (just the stalks!).

 

Coat the bottom of a shallow baking dish with about 4 T. olive oil and arrange the mushrooms in it, gill side up.

 

Heat 1 T. of the remaining oil in a frying pan and cook the garlic until it turns a golden brown. While it's heating, pulse the bread in a food processor until it becomes coarse crumbs. (I tried to do this with a knife and my hands because I hate cleaning the food processor, but I really should have used it.) Remove the garlic from the heat and mix in the bread, parsley, chopped mushroom stalks, and the remaining 2 T. of olive oil. Salt and pepper to taste.

 

Pile the breadcrumb mixture into the mushroom caps.

 

Cover with tin foil and bake for 15 minutes. Remove the tin foil for the last 3-4 minutes to brown the tops. (Watch 'em carefully, so you don't burn the tops like I did!)

 

Rating: 4-1/2 out of 5 stars: hard to avoid eating them all before your guests have a chance!

Done