Stuffed Mushrooms
Mushrooms
24 large mushrooms, stems removed choose large they shrink
1/4 cup olive oil
1 tsp lemon juice
Salt and pepper
1 recipe stuffing
Topping
1 slice hearty white sandwich bread, quartered
1 tbsp chopped fresh parsley
2 garlic cloves, minced
2 tbsp olive oil
For Topping
Pulse bread in food processor to coarse crumbs
Mix parsley, garlic and oil in bowl
Stir crumbs into oil mixture to coat
Set aside
For the mushrooms
Adjust oven rack to middle position and heat oven to 450 F
Line rimmed baking sheet with foil and set wire rack inside baking sheet
Toss mushrooms with oil, lemon juice, 1/4 tsp salt and 1/8 tsp pepper
In a bowl
Arrange mushrooms gill side up on rack and roast until juices
Are released, about 20 minutes
Turn caps over and roast until mushrooms are well browned,
About 10 minutes
Remove baking sheet from oven
Flip roasted mushrooms gill side up and cool slightly
Fill zipper lock bag with stuffing and snip off one corner,
Then fill mushrooms
Press each cap (stuffing side down) into bread crumb topping to
Coat and arrange (topping side up) on rack
Bake until filling is hot and topping is golden brown about 10 minutes
Cool about 5 minutes before serving
More Stuffings
Chesapeake Shrimp Stuffing
1/4 lb cooked, peeled shrimp
1/2 cup shredded cheddar cheese
2 oz cream cheese, softened
2 tbsp chopped jarred roasted red peppers
3 scallions, sliced thin
1 garlic clove, minced
1 tbsp lemon juice
1/2 tsp OldBayseasoning
1/4 tsp salt
1/8 tsp pepper
Process all ingredients in food processor until smooth
Transfer to zipper lock plastic bag until ready to use.
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