And there’s more! Grandma’s Stuffed Mushrooms, Dina-style
Finished the last minute Stuffed Mushrooms!
Ingredients:
-Lots of medium-sized mushrooms with stems
-Bread Crumbs (Italian-seasoned is nice)
-Parmesan Cheese
-Parsley
-Garlic
-Olive Oil
-Disposable metal pans
-Fry pan
-Bowl, spoon, spatula, all that jazz
1. Wash dirt off mushrooms, let drain in colander
2. Pull stems out of mushies and put on chopping board
3. Add some oil to a fry pan
4. Put de-stemmed mushies bottom-side down in fry pan and let sautee
5. Start chopping up the stems. This is where you wish you had a cuisinart, and tell yourself that things taste better when chopped by hand.
6. Flip mushies top-side down, let sautee. Cover the pan.
7. Start chopping up the garlic. Remind yourself again that things taste better when chopped by hand.
8. Break down and borrow mom’s cuisinart blender attachment to grind the parsley.
9. Take out 1/2-done mushies and put into disposable tin pans
10. Add a little more garlic to fry pan and sautee garlic; when garlic is getting a little translucent and/or brownish, add the chopped up stems and sautee. At some point, you may want to cover the fry pan to speed things up.
10. Take out the now mushy stems-n-garlic mixture. Put in bowl. Add bread crumbs. It is more Italian if you mush this up by hand, but I prefer to use a spoon to resist licking said mixture off my fingers.
11. Add parmesan cheese and parsley. See #10.
12. Spoon dollops of yummy mixture into the cavities in the mushrooms. Make nice round mound on top.
13. Add some water to the bottom of the tin pan so mushies are sitting in small layer of water.
14. Bake at about 350 for about 30 minutes.
YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Sadly, we were out of parsley because I foolishly used it all up for the Seafood Salad, but hopefully, what with a) GARLIC, b) OIL, c) CHEESE and d) MUSHROOMS it will all still taste amazing.
CAMERA PHONE MUSHROOMS!!!!!!!!!!!!!!!!!
