Stuffed Mushrooms

There are so many variations of this most humble and classic nibble, that I decided to present a simple version that can be adapted and adjusted in various ways to suit your needs and tastes.

Mushrooms are one of my most favorite of ingredients when cooking, but they are also wonderful as a "stand alone" dish, whether it be a vegetarian offering, appetizer or party fare. A perfect one bite (maybe two), stuffed mushrooms are an easy and appealing nosh to make.

This particular offering uses the stems, bread crumbs, herbs and cheese as a filling. Some discard the stems; I like using them, not only to add flavor, but also texture and moisture. The ingredients can be varied to include: sausage, egg, crab or shrimp. Cheeses can be added in place of or in addition to the Parmigiano cheese. Cheddar, Swiss and Gouda are good choices.

Mushrooms are a perfect little "carrier" for numerous savory ingredients. They are mild, yet sturdy, flavorful in their own right and come in an assortment of possibilities. I used traditional white mushrooms here, but a large portabello can be used for a main meal option or smaller baby bellas can be used instead of the white. Choose mushrooms that have the ability of holding a filling together, and depending upon the application, can be eaten (held) easily.

Stuffed Mushrooms

• 1 dozen Mushrooms, cleaned, stems removed (chopped)
• 1 1/4 cup Bread crumbs
• 2 tsp. Garlic, fresh, minced
• 2 tsp. Parsley, fresh, chopped
• 1/4 cup Olive oil, approximately
• 3 tbsp. Parmigiano cheese, grated or shredded
• Salt and pepper, to taste

Once mushrooms are cleaned, stems removed and chopped, set them into a baking dish. Combine all remaining ingredients, except olive oil in a bowl. Combine thoroughly. Drizzle the olive oil into the bread crumb mixture, just until moist and begins to adhere together. Fill mushrooms, garnish with a bit of grated or shredded Parmigiano cheese and drizzle a bit of olive oil over the tops. Place into a preheated 375 degree oven and bake until the mushrooms begin to soften and filling browns, about 35-40 minutes. Yields: 12 pieces.