1 14oz. package of mushrooms (about 18 mushrooms with 2 inch cap
1 Small to medium onion (approx. 1 ½ cup diced)
2/3 cup olive oil
1/8 cup red wine
1 clove of garlic
1 cup of Italian bread crumbs
2 tbsp. Parmesan cheese
Salt and Pepper to taste
Remove stem and fringe from caps of mushrooms, dice stems and put aside.
Sauté onions in pan with olive oil until onions are clear and lightly brown. Add wine, garlic and diced mushroom stems. Cook an additional 2-3 minutes. Remove from stove.
Add the Italian bread crumbs and stir to allow the bread crumbs to absorb the olive oil. Allow to cool for a few minutes. Then add 2 tbsp. of Parmesan cheese and salt and pepper to taste.
After all stuffing is mixed together well, let it sit for a few minutes. Check to make sure the mixture is not too dry or it will not stay together when cooked. You should be able to make a ball of the mixture and it will stick together. If too dry add some olive oil, if it is too wet, add more bread crumbs.
Stuff the mushroom caps with the stuffing mix and place on a oiled flat baking pan. Sprinkle tops with some additional Parmesan cheese and drizzle with olive oil.
Cook at 375 degrees for about 30 minutes.
These can be prepared a day in advance. Just place the mushroom caps in a zip lock bag with some olive oil. Close bag and turn until all the caps are covered with the oil.
Put the prepared stuffing in a bag and refrigerate.
When ready just stuff the caps, put cheese and a little olive oil on top and your family is ready for the greatest Italian side dish ever.
Buon Appetito!
Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter
1 Small to medium onion (approx. 1 ½ cup diced)
2/3 cup olive oil
1/8 cup red wine
1 clove of garlic
1 cup of Italian bread crumbs
2 tbsp. Parmesan cheese
Salt and Pepper to taste
Remove stem and fringe from caps of mushrooms, dice stems and put aside.
Sauté onions in pan with olive oil until onions are clear and lightly brown. Add wine, garlic and diced mushroom stems. Cook an additional 2-3 minutes. Remove from stove.
Add the Italian bread crumbs and stir to allow the bread crumbs to absorb the olive oil. Allow to cool for a few minutes. Then add 2 tbsp. of Parmesan cheese and salt and pepper to taste.
After all stuffing is mixed together well, let it sit for a few minutes. Check to make sure the mixture is not too dry or it will not stay together when cooked. You should be able to make a ball of the mixture and it will stick together. If too dry add some olive oil, if it is too wet, add more bread crumbs.
Stuff the mushroom caps with the stuffing mix and place on a oiled flat baking pan. Sprinkle tops with some additional Parmesan cheese and drizzle with olive oil.
Cook at 375 degrees for about 30 minutes.
These can be prepared a day in advance. Just place the mushroom caps in a zip lock bag with some olive oil. Close bag and turn until all the caps are covered with the oil.
Put the prepared stuffing in a bag and refrigerate.
When ready just stuff the caps, put cheese and a little olive oil on top and your family is ready for the greatest Italian side dish ever.
Buon Appetito!
Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter
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