Recipe of the Week: Champignon Stuffed Mushrooms
Ingredients:
· 8 large mushrooms
· 200 g grated cheese
· 200 g breadcrumbs
· 2 cloves of garlic
· Parsley, salt, pepper and olive oil to taste
Preparation:
· Preheat the oven to 400F°
· Remove and reserve mushroom stems
· Take a cloth and wet it with water, and begin to clean the mushrooms with this cloth *It is not recommended to clean the mushrooms under tap water as they could be damaged
· Arrange mushrooms hollow side up in baking dish
· After cleaning, cut the stems into small cubes, set aside
· Chop garlic, set aside
· Chop parsley, set aside
· In a medium sized mixing bowl, combine cheese nd breadcrumbs with stems, garlic and parsley,salt and pepper *Optional: add small pieces of diced ham and/or Emmental cheese for a richer mixture
· Stir the mixture well and add a little olive oil.
· Take the mushrooms and fill the chapel with the help of a spoon, leaving a little room at the top of the mushroom.
· Cook 15 minutes. Cool. After placing mushrooms in a serving dish, sprinkle parsley and pepper, and decorate with a light drizzle of olive oil.
*Johnna’s Tip: Stuffed mushrooms are one of my all time favorite appetizers! Ok, this is where I share my guilty pleasure and please don’t judge me. I love, love, love the Olive Garden’s stuffed mushrooms. There, I said it. I literally visit the Olive Garden to have these tiny morsels of delight. Thanks to Masi Agricola, the Venetian producer of wines from Northeast Italy, who has assembled a round-up of autumnal-inspired recipes including the above stuffed mushrooms. Pair with Masi Campofiorin, a wine that makes the ideal team mate for heavy foods during this time of the year. Priced at $18.99 a bottle, Masi is also easy on the pockets during the upcoming holiday season. Cheers!
Category: appetizers, finger-foods, Recipes, vegetarian
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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Sounds so good and easy to make. Maybe I will get a little fancy this Thanksgiving and introduce a new appetizer!
Good idea, Renee, I’m thinking of doing something different for the holidays too.