Recipe of the Week: Champignon Stuffed Mushrooms
· 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
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.