That's how a radio commercial I hear on my favorite station goes. I wonder what the announcer would have to say about today's recipe. Stuffed mushrooms can be done with just about anything. Crab meat. Italian sausage. The works.
And, when you get a chance to buy huge mushrooms like the ones I got at the local Costco, well, the only thing you should be doing is stuffing them. For this recipe, you are going to need:
- 16 large white mushrooms
- 1 tsp. olive oil
- 3 tsp. salt - divided
- 1 tsp. ground black pepper
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp. dry sherry
- 1/4 cup grated parmesan cheese
- 1/4 cup + 2 tbsp. bread crumbs
Separate the stems from the mushroom caps, careful not to break the caps. Put the mushroom caps into a large bowl and toss with the olive oil, 1 tsp. salt and pepper. Arrange the mushroom caps cup side down on a broiler pan.
No, you aren't broiling them - mushrooms give off a lot of water when they cook. Turning them upside down allows them to drain when they cook, and the broiler pan prevents the mushrooms from sitting in that water. Place them in a 350 degree oven for 8 minutes to precook them before the stuffing process.
Next, dice the reserved mushroom stems. While you are doing this, place the diced onions into a pan filmed with olive oil and saute on medium high until translucent. Add garlic and diced mushroom stems, and the 2 tsp. of salt. As the mushroom stems cook, they will also give up a lot of water, so be sure to stir the pan to ensure the water evaporates. When the pan looks dry, add the sherry and stir until it is nearly evaporated.
Add the parmesan cheese and the bread crumbs and stir to combine. Remove the mushroom caps from the oven, flip them cap-side up and spoon the mixture into the mushrooms. Sprinkle with the reserved bread crumbs and place the pan back under the broiler to brown the tops.
Mushroom in mushrooms? You betcha, and are you going to enjoy them. Happy eating.
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