Ingredients
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24
-
4
-
1/4
-
2
-
1/4
-
1/4
-
2
-
2
-
1
-
1
-
-
1/2
-
-
-
Directions
Baked Stuffed Mushrooms Caps, This recipe was adopted by me in February 2005 – I have revised this recipe to that of my mother’s (a certified chef) It is always a favorite in our home for parties and holiday gatherings and I hope you enjoy it too , A lovely side dish! used 6 very large portabello mushrooms and omitted the wine as I didn’t have any We thought the mushrooms were very flavourful Thanks for the great recipe!, I have used these recipe many times and they just rock! Love the fact that it’s not all BREAD crumbs and stems! Last weekend I had a party and tried to make them ahead (1 day) and they turned out perfect! What I did was toss the mushroom caps in olive oil and S&P, put them in a 350 oven and roasted for 5/8 minutes I then turned the caps upside down to drain and when cooled stuffed them Put them in a tin roasting pan, covered and kept in the frig The next evening, I took them out – let them stand at room temp for 10 – 15 min then baked at 350 for 15 mins My guests were awed and commented on them being the best – the bacon added to the flavor but the kicker was the wine – very subtle (I also doubled the recipe) Had only 5 leftover and tonight reheated for hubby I actually liked them made ahead Flavors mellowed
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Steps
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1
Done
|
Remove Mushroom Stems from Mushrooms; Chop Enough Stems to Measure 1/4 Cup. |
|
2
Done
|
Place Mushroom Caps on a Buttered Baking Sheet and Set Aside. |
|
3
Done
|
in a Medium Skillet Saut the Chopped Stems, Onions, and Garlic in Oil. |
|
4
Done
|
Mix Bread Crumbs, Bacon, Parsley, Oregano, Salt and Pepper to Taste. |
|
5
Done
|
Add the Dry Ingredients, Along With the Melted Butter and White Wine to the Skillet and Mix Well. |
|
6
Done
|
Shape Mushroom Mixture Into 24 Balls; Mold Each Into the Mushroom Caps. |
|
7
Done
|
Sprinkle With Cheese. |
|
8
Done
|
Bake 20 Minutes at 350f. |
