Tuesday, December 20, 2011

Savory Stuffed Mushrooms

These were so good and not as fat laden as some of the restaurant offerings, full flavor and not full fat. Not to be confused with low-fat, which these were not, just lower fat.
I came home with a package of 6 large mushrooms, these were white button variety but the portobello mushrooms are a good choice too. Notice that there are only 5 mushrooms on the serving plate, what goes on in the kitchen, stays in the kitchen, all I can say in my defense is that it is my duty to not put anything inedible on the table for my family...boy were they edible!
Since mushrooms vary in size, the amounts of each of the ingredients will vary so here are approximate measurements ( any excess can be baked on the side without the mushroom ).
1 oz cheese, I used a tomato basil cheese stick this time but mozzarella is good, chopped or shredded
2 tablespoons parmesan
1 clove garlic, pressed or minced
1/2 teaspoon hot sauce (Frank's is a favorite here)
dash salt
4 tablespoons bread crumbs ( I use Joseph's Pita, toasted then crumbled)
dash Italian seasoning
2 tablespoons mayo or cream to bind the stuffing
6 large button mushrooms
Spray a small baking pan with olive oil, set aside.
Remove the stems from the mushrooms and chop them (the stems) coarsely, place the empty buttons on the oiled pan.

Mix the chopped stems and all the other ingredients in a small bowl.

Spoon this into the buttons.
Brush with a little olive oil so the mushrooms will brown and be tender instead of dry.
Bake at 350F. for 25-30 or until the interior is hot and mushrooms are tender.
 Use these as an appetizer, side dish or garnish a roast by placing them around it.

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