Italian Stuffed Mushrooms

This is my mom's recipe for stuffed mushrooms, which kind of sunk in after years of being put in charge of the "chopping prepwork". I thought I had memorized it perfectly until my mushrooms came out of the oven all parched. It was then that I was educated on the fine technique of cooking your mushrooms in the shallow bath of water. Mine have been tender and flavorful ever since.

Ingredients:

1 package of mushrooms

1 cup breadcrumbs, plain is okay but I like the Italian seasoned ones

3 cloves garlic

half a cup of parsley

olive oil

grated cheese, about 1/4 cup maybe

salt and pepper to taste

Instructions:

Please excuse my imprecise instructions; I cook by "feel" and so when I say "about a quarter cup," I truly do not know. I just shake and pour things into the mixing bowl, stir it up and then keep tasting and adding until it's "right."

That said, do your mushroom prep. Wipe each one clean, remove the stems. Trim the dirty ends off the stems and then finely chop them all together (not the mushroom caps, just the stems). Please the finely chopped stems in a mixing bowl and set aside while you finely chop the garlic and parsley to miniscule bits. You really want these ingredients to meld together... there should not be any "chunks" of garlic. Combine all ingredients and mix well.

Preheat your oven to 350 degrees.

Use your hands to grab what should be maybe two teaspoonfulls of the stuffing mixture and press that into a mushroom cap. Repeat for all the mushrooms and line them up in a nice Pyrex baking pan. If in the end you find that some mushrooms are more stuffed than others, just scoop some out from here and stuff it into there. It will all work out in the end.

Run a little water into the pan of mushrooms. They should be sitting in a shallow bath. Bake at 350 for maybe 20 minutes. Heavenly!

Serves 6.

Submitted by:

Dina Giolitto
http://wordfeeder.com

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