Monday, January 22, 2007

Stuffed Mushrooms - For Bill

Make as many as you want

These are very, very good. When my mother told me this was how Nanny made them, I was sure she was wrong. She wasn't.

Nanny's Stuffed Mushrooms

Large cultivated mushrooms - just plain old white mushrooms  (If you find the really large ones that are packaged specifically for stuffing, get them.)
Plain dry breadcrumbs (not seasoned)
Salt and pepper
Pinch of dried oregano
Olive oil

Preheat oven to 350 degrees. Remove stems from mushrooms. Coarsely chop stems and place in a bowl with breadcrumbs.  The amount of breadcrumbs is quite scant; use about a quarter of a cup for a large package of mushrooms. Add a small amount of salt and pepper to taste and a little dried oregano, crushing it with your fingers as you add it.

Do not add any liquid ingredients.  Do not cook stuffing.

Put mushroom caps open end up in a baking pan. Fill indentations with stuffing mixture, which is totally dry and will fall out a little. Can be prepared in advance to this point.

Drizzle (this means not a lot) with olive oil.  The mushrooms do not have to be coated with olive oil.  Bake for 20 to 30 minutes, sizzling and slightly brown. The amount of time will depend on how large the mushrooms are.

The cook gets to eat all the little crunchy parts in the bottom of the pan.

1 comment:

  1. OMG Wick. You know I don't even like mushrooms, yet I LOVED this dish you made. This is yummy.


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