msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Stuffed Mushrooms
Whole white button or Baby Bella mushrooms - cleaned, stems removed and chopped fine, set caps aside for stuffing,
All ingredients are to taste and according to how many mushroom caps you have to stuff:
Onion chopped fine
Fresh garlic, chopped fine
Fresh oregano chopped fine
Fresh basil, chopped fine
Fresh parsley chopped fine
Ground hot red pepper flakes
All-purpose house blend seasoning (or favorite all-purpose seasoning)
Salt
Ground peppercorns (I use rainbow blend)
Ground Dried porcini mushrooms - optional
Olive oil
Plain bread crumbs
Grated Romano cheese
Grated Parmesan cheese
Place the onions and mushroom stems in a frying pan with olive oil and sauté over medium heat till they reduce in volume by half.
Add the garlic, oregano, basil, parsley, hot pepper, salt, black pepper, all-purpose seasoning, and ground porcini mushroom to the pan and cook over medium heat till liquids are mostly evaporated.
Place in a large bowl and add grated Parmesan and Romano cheeses to taste.
Add just enough crumbs to hold together.
You may add a bit more olive oil if needed to bind the ingredients.
Taste and adjust seasoning if needed.
Stuff each cap and place them on a lipped cookie sheet.
Cover the pan with foil and place in a 450°F oven.
Bake till a knife inserted in the side of the mushroom comes out easily.
Then remove foil and place under broil to brown and crisp tops.
Whole white button or Baby Bella mushrooms - cleaned, stems removed and chopped fine, set caps aside for stuffing,
All ingredients are to taste and according to how many mushroom caps you have to stuff:
Onion chopped fine
Fresh garlic, chopped fine
Fresh oregano chopped fine
Fresh basil, chopped fine
Fresh parsley chopped fine
Ground hot red pepper flakes
All-purpose house blend seasoning (or favorite all-purpose seasoning)
Salt
Ground peppercorns (I use rainbow blend)
Ground Dried porcini mushrooms - optional
Olive oil
Plain bread crumbs
Grated Romano cheese
Grated Parmesan cheese
Place the onions and mushroom stems in a frying pan with olive oil and sauté over medium heat till they reduce in volume by half.
Add the garlic, oregano, basil, parsley, hot pepper, salt, black pepper, all-purpose seasoning, and ground porcini mushroom to the pan and cook over medium heat till liquids are mostly evaporated.
Place in a large bowl and add grated Parmesan and Romano cheeses to taste.
Add just enough crumbs to hold together.
You may add a bit more olive oil if needed to bind the ingredients.
Taste and adjust seasoning if needed.
Stuff each cap and place them on a lipped cookie sheet.
Cover the pan with foil and place in a 450°F oven.
Bake till a knife inserted in the side of the mushroom comes out easily.
Then remove foil and place under broil to brown and crisp tops.