Stuffed Mushrooms

Stuffed Mushrooms are inevitably a crowd pleaser.

But for some reason, they get a bad a rap.  Stuffed Mushrooms are too easy, they’re too American, they’re well…lacking in any real nutrients.

To these critics I say, “Boo!” and remind them that Stuffed Mushrooms are, in fact, a Clearly Delicious treat when prepared with freshly grated parmesan, chopped herbs, and olive oil.

Perhaps this all-American appetizer has a bad reputation because it is soo easy to prepare this recipe incorrectly.  Although I won’t bore readers with horror stories of vegetable oil and canned dehydrated parmesan, I will encourage them to take a step back after reading this ingredients list and consider what could possibly be wrong with this recipe? Fresh mushrooms with herbs, parmesan, and olive oil make for an appetizer that like any other dish, can make just the right impression with its texture (roasted mushroom caps) and tasty filling (cheese, bread, herb mixture).  Prepare as an appetizer as it is most commonly served, or a vegetarian side dish, and you’ll have a clearly delicious mushroom food fare in no time.

Stuffed Mushrooms

This recipe comes from Giada Delaurentis over at Food Network and can be found here.  Giada’s version calls for the addition of 1 tablespoon chopped fresh mint.  Although I like the idea of adding a certain “je ne sais quoi” to the recipe, I’m not sure it should come in the form of mint.  However, try this recipe both ways–avec monnaie, ou sans monnaie–and decide on your own personal preference.  I think adding 1 tablespoon of something might go well here…perhaps thyme? Either of these variations are still flavorful and clearly delicious.

Ingredients:

* 25-30 large white mushrooms, de-stemmed
* 1/2 cup Parmesan, grated
* 1/2 cup Bread Crumbs
* 2 Garlic cloves, pressed or minced
* 2 tablespoons parsley, chopped
*  1/3 cup olive oil
* Salt & Pepper, to taste
* 1 tablespoon chopped mint leaves (optional)

1.) Preheat oven to 400F.

2.) Gather mushrooms (preferably around 25-30), wash, and de-stem.

3.) Add parmesan, garlic, bread crumbs, salt, pepper, and mint (optional) to a bowl.  Mix to integrate fully.  Drizzle with 1/3 cup olive oil and stir until the entire mixture is wet.

4.) Drizzle baking sheet with olive oil.  Stuff Mushrooms: spoon mixture into mushroom “cavaties” (as Giada calls them) using a teaspoon, or other small spoon.  Feel free to over-stuff.  Place on baking sheet, stuffing side up.

5.) Cook until mushrooms are tender and filling/tops are golden, about 25 minutes.  Serve and enjoy! Makes 25-30 mushrooms, or 6 appetizer servings.

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