Recipe of the Month - September I create each of my monthly recipes as a free service to you. None of these featured recipes are in my cookbook.

Stuffed Mushrooms [ Email this page to a friend ]   Like this recipe? Click here for over 115 more!

Stuffed Mushrooms 6 medium sized mushroom caps (portabella, buttons, etc.) about 1 ½ to 2 inches in diameter One small garlic* clove, minced (about ¼ tsp.) 1 tsp minced fresh celery 1 tsp. minced fresh onion Any top stems from the mushroom caps, minced 1 tbsp. fresh chopped celery leaves, or flat leaf parsley 2 tbsp. olive oil, plus extra for drizzling (to taste) 3 tbsp. organic chicken or vegetable stock, or water ¾ cup Easy Bread Crumbs                 Preheat oven to 425◦ F, and begin preheating a cast-iron skillet to high heat. Once skillet is very hot, add in all the diced herbs and stems and then add the 2 tbsp. of olive oil.  Stir constantly and cook for about 30 seconds.  Add in the stock (or water) and continue to cook for one minute more.  Remove from heat, and stir in the bread crumbs until all liquid is absorbed. Spoon this mixture by the heaping tablespoon into each mushroom cap.  Place the stuffed mushrooms onto a baking sheet. Drizzle with a little olive oil, and bake for 10-12 minutes. *If you are allergic or sensitive to garlic, you can substitute equal amounts of shallots, or omit it altogether. Need help finding your ingredients? Visit my Resources and Links section.

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