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Thursday, February 20, 2014

Italian Stuffed Mushrooms

I'm back to share the mushroom recipe.  As I mentioned, I made a couple appetizers for Baby's birthday dinner last week. My go-to Brie En Croute, and these mushrooms.

If you've been around awhile, you know I don't do mushrooms, but I can appreciate the appeal.  Especially when you stuff them full of goodies.


I've had this recipe for years.  Typically, the Julia Child stuffed mushroom recipe is what shows up at our family functions, because according to the masses, it's amazing.  But, other than the mushrooms, I had the ingredients for this one on hand.  And these definitely don't suck.  Well, so I've been  told.


Here's the recipe, originally from our newspaper, with my notes:

Italian Stuffed Mushrooms
Printable Recipe

12 large fresh mushrooms (I used cremini this time, but button works, too.)
2 Tbsp butter
1/4 C diced onion
1/2 small clove garlic, minced (Really? Half?!  I used three.)
1/4 C diced pepperoni (I used salami this time 'cause I already had it)
2 Tbsp finely chopped green bell pepper
1/4 C finely crushed buttery crackers (I always use Ritz)
1 1/2 Tbsp grated parmesan cheese
2 tsp snipped fresh parsley (I didn't have any this time around)
1/8 tsp dried oregano
Salt and pepper to taste

The original recipe calls for doing everything in the microwave.  I think that's weird, so I use the stove.

Remove and finely chop the mushroom stems. 




In a medium skillet, melt butter and add chopped stems, onions, garlic, bell pepper, and pepperoni.  Cook until softened.



Stir in cracker crumbs, cheese, parsley, oregano, salt and pepper.


Mix well.


Spoon mixture into the mushroom caps.







 Bake at 350 for 20 to 30 minutes.

I was tempted to put some more cheese up on top.
Ya know, 'cause...cheese.
But I restrained myself.

Here they are, all ready to eat.



And yes, for all you math whizzes out there, four times four is sixteen.
And actually, I had about 20 mushrooms total.
The recipe is the same, I just ended up with more stem in the mix.
So if you think you'll need more than a dozen, throw a few more in the bag at the store.
If you need two dozen or more, I would double the filling.
Let me know how they rate.
I shall live vicariously through your mouth.


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7 comments:

  1. Yummers! Thank you for posting this recipe. Now I'll have to track down the Julia Child recipe too.

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  2. Did you eat all 20 mushrooms? I would have...

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  3. Ooooooh, I should have eaten before reading this because now I am famished. Definitely going to try this out.

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  4. Yep! These look amazing friend! I will be pinning these right now!! I hope that you have a fantastic weekend!!! Nicole xoxo

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  5. Yummy! Those look delicious. And I'm not sure how you got them to look so perfect for your photos. Nice job. They look like something out of Food magazine. Great work!
    Susan

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  6. Thank you, Susan! What a complement. I'll take it! :)

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