I am about to cheat my way through Franken-cuisine because this is actually a pretty standard recipe. But as I cook this, it is hot as Midsummer out there and I wanted something that packed lots of flavor with not much effort. So...
What do we need?
12 whole fresh mushrooms (either 12 small or a couple of those flying saucer portobello... be bold!)
1 tablespoon vegetable oil
1 tablespoon minced garlic (try your best at fresh garlic. This is a simple recipe... so, no excuses, and extra pair of minutes will give you top flavor and exquisite aroma)
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/2 a cup of seasoned Italian bread crumbs
How do we do it?
Preheat oven to 350 degrees F.
Spray a baking sheet with cooking spray. Clean mushrooms your mushrooms and carefully break off stems. Some people chop the stems and add them to the mix. As I said, I'm lazy and tomorrow is another day. However if you want to do if, be my guest! It will give the mix more of a "meaty" consistency
Heat oil in a large skillet over medium heat. Tan your garlic!!! It will be fragrant and golden. Add your other spices. There's something special about throwing those spices around and mixing them up.
Once your garlic is proper golden, set it aside to cool. It will all look and smell like a delicious oil infusion.
Once your oil and spice is no longer hot, stir in cream cheese, Parmesan cheese, and bread crumbs. Your mixture shoukd have a thick consistency to it.
Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven... we are done!
As you can see I made mine with golden onions, lots more garlic and fried liver. I know, liver is not everyone's cup of tea, but I had a bottle of Chianti somewhere, Silence of the Lambs was on TV and one thing led to another...
Enjoy!
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Mise en Place - Recipes
RandomFood serves as the universal bond that unites humanity. At the table, we are all equals, and it's through the lens of food, recipes, and ingredients that the vibrant tapestry of our cultures is revealed. This recipe book embodies that spirit. Beyond...
