Sunday, September 11, 2011
These are wonderful to make for an appetizer or to bring along as a side dish for a potluck. You may want to double the batch as they go quickly!
20 large mushrooms such as cremini or 40 small button mushrooms
1 large egg
3/4 cup Parmigian Reggiano (Parmesan cheese)grated (reserve a few tablespoons to add to tops at end)
1 cup plain bread crumbs (You can use dry or freshly processed)
1 lemon (the zest the juice)
1/3 cup chopped fresh parsley
2 small cloves garlic - finely minced or grated
salt and pepper
about 6-8 tablespoons olive oil
Preheat oven to 350
Wipe each mushroom off with a damp rag but do not run them under water.
Remove the stems and discard.
Zest the lemon and set aside.
In a large bowl dump the oil and add the cheese, egg, garlic, parsley, lemon zest, and salt and pepper, squeeze in half the juice of the lemon in as well.
Mix until well incorporated and slightly moist. If it is not moist enough to hold shape add some more oil but do not overly soak it.
I like to add a drizzle of olive oil all over the mushrooms and inside the cavities before stuffing.
Grab the mixture with your hands and stuff into each mushroom allowing some to heap out a bit and then place them into a shallow baking dish that you have wiped down with olive oil.
Top each mushroom off with the rest of the lemon juice, some more olive oil and a small amount of cheese on top of each,.
Bake in a preheated 350 oven for 20-30 minutes or until just starting to turn golden brown but not dry.