It’s a New Year, and I usually ring those in much like I did this year; by laying out a nice spread of horderves and a cold bottle of sparkling wine. Most of them are premade from a box (because kids) but I like to make my own stuffed mushrooms. My mother went vegetarian for several years (she still ate cheese) and during that time I created this recipe because so many include sausage. Here is the recipe.
- 16 oz capped mushrooms
- 8 to 12 cloves of garlic, minced (depends on clove size. Mine were small, so I used 12)
- Wedge of Parmesan cheese
- 1.5 cups Good, plain breadcrumbs
- 8 oz block of cream cheese, softened
- Salt and pepper to taste (I used about 1/4 tsp salt and 1/8 pepper)
- Extra virgin olive oil
- A large glass roasting pan
Preheat oven to 375°F. After cleaning mushrooms, separate caps from the stems. I twist the stems off and clean out the cavity of the mushrooms with clean fingers. Place the caps into the large glass roaster and flip curved side up. Drizzle a small amount of oil over the caps and rub to coat, then sprinkle with a little salt. Flip caps over fill side.
Dice stem pieces and reserve. Mince garlic and place both into a large frying pan with 1 Tbs Extra virgin olive oil, salt and pepper. Cook over medium heat about 2 minutes. Add bread crumbs and stir to coat. Cook 2 to 3 minutes until toasted and well combined. Add cream cheese and combine over low heat until everything is mixed well. Grate Parmesan cheese over top and stir to combine. I use about 1/4 a cup. Remove from heat and allow to cook until you can handle the mix with clean hands. Using a small spoon, scoop mix and fill all mushroom cavities. With remaining mix, distribute evenly over mushrooms, and use your hands to shape mix into small mounds. Grate more Parmesan cheese over top and drizzle with a little olive oil. Roast mushrooms for 30 minutes (caps will look moist and soft when done and the filling will be golden brown). Let cool about 5 minutes before serving.