We’re winding down to Christmas and getting close to cooking time. Because life does things its way–and today I’m blessed with the ability to take what it brings and make the best of it–I wasn’t able to post the recipe I wanted to share. Here, though, are two I’ve run before: my super-easy stuffed mushrooms and make-ahead rosemary-wine chicken. And fans of pumpkin, check out this page at my website: you’ll find recipes for creamy pumpkin pie, cheesecake and cookies, too. 🙂
Now here are the easiest stuffed mushrooms ever: simple, elegant and absolutely delicious! Makes a great appetizer or side dish. (Stuff a Portobello and you have an instant meal!)
10-oz package white mushrooms (not sliced)
2 cloves garlic, minced
1½-2 cups seasoned bread crumbs (add more as needed)
grated cheese (I use Parmesan)
fresh or frozen parsley (optional)
canola and/or olive oil
¼-½ cup white wine (or to taste; optional)
salt and pepper to taste
Remove stems from mushrooms and set aside. Under gently running water* wash the stems, carefully rubbing off any dirt by hand or using a mushroom brush. (Those can be purchased anywhere cooking gadgets are sold, but more easily found in a store like Bed Bath and Beyond. The brushes look like surgical brushes—a great substitute for those who have access to them . I simply wash them by hand.)
*Some folks don’t wash mushrooms—they simply brush off the dirt so that the mushroom doesn’t get mushy. I can’t go for that. Moving the cap or stem in/out of gently running water wets the flesh enough to loosen the dirt. The underside of the cap is occluded by the stem and can only have so much dirt in it. Soaking that part will make your mushroom soggy; keeping the round part of the cap upright under the water will easily eliminate this problem. Air dry each piece on a wire rack while making the stuffing. BTW, you can stuff them slightly damp.
Okay, the stuffing:
In a mini-food processor (or by hand) mince all the mushroom stems; add the garlic and continue processing until finely chopped. (It will look like a lot. Don’t worry—mushrooms really shrink when you cook them.) Transfer to a mixing bowl and stir in bread crumbs, cheese and parsley.
Coat a 10- or 12-inch frying pan (preferably non-stick) with cooking spray then with enough oil to coat the bottom. Heat the oil (and the wine) over medium heat. Add the contents of the bowl, stirring to coat everything and moisten it. Saute for a minute or two and remove from heat.
Using a regular teaspoon (not a measuring spoon) stuff the mushroom caps with the mixture. You can level off the stuffing or mound it—your choice; depends on how much stuffing you have.
Coat a 13 x 9-inch baking pan with cooking spray. Place caps (stuffing side up), if necessary, layer them across the spaces formed by the bottom layer (or get another pan). Cover with foil** and bake for approximately 30 minutes at 375˚F, or until mushrooms are tender. Serve immediately.
**At this point, you can refrigerate and bake the next day. Leftovers can also be refrigerated and reheated in the microwave.
As always, I thank you all for stopping by. Please keep someone (or two) very near and dear to my heart in your prayers–have a great day!