Nanny''s Stuffed Mushrooms

Makes 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. Please read the whole recipe before you start.

Large cultivated white mushrooms (If you can find the very large ones packaged specifically for stuffing, get them.) or cremini mushrooms
Plain dry breadcrumbs (NOT seasoned)
Salt and pepper
Pinch of dried oregano
Olive oil

Preheat the oven to 350°F.

Remove the stems from the mushrooms and coarsely chop them. Place the chopped stems in a bowl and add plain dry breadcrumbs. The amount of breadcrumbs is scant — about ¼ cup for a large package of mushrooms.

Add a little salt and pepper and a pinch of dried oregano, crushing the oregano with your fingers as you add it.

DO NOT ADD ANY LIQUID INGREDIENTS. DO NOT COOK THE STUFFING.

Arrange the mushroom caps open side up in a baking pan. Fill the indentations with the stuffing mixture, which will seem much too dry and will fall out a little. This can be prepared in advance to this point.

Drizzle lightly with olive oil. The mushrooms do not need to be coated with oil.

Bake for 20 to 30 minutes, until sizzling and lightly browned. The amount of time will depend on the size of the mushrooms.

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