Friday, November 26, 2010

Stuffed Mushrooms

I have many versions of stuffed mushrooms this version is a great starter for Thanksgiving or any hearty meal.

What you'll need:
15 stuffing mushrooms, 1/3 cup fresh chopped parsley, 1 tbsp fresh oregano, 1 medium chopped onion, 3 cloves of regular garlic, minced or 1 clove of elephant garlic, minced, 5 slices of bacon, cubed, 2/3 cup white wine or white cooking wine, 1/4 cup olive oil, 1/2 cup vegetable stock, 1 cup Italian breadcrumbs, 1 fresh lemon, 1 cup Italian Panko breadcrumbs, 1 cup freshly grated Pecorino cheese, salt and pepper to taste.

Preheat oven to 350 degrees.  Wash the mushrooms and pop off the stems.  Chop the stems and place them in a seperate bowl.  Heat a fry pan or sauce pan with some olive oil, add the bacon , once the bacon starts to cook add the onions and garlic and saute.  You can add some more olive oil should the bacon start to stick to the pan.

Once the onions start to become translucent add the chopped mushroom stems and the chopped parsley.  Saute till the mushroom pieces are soft, then add the white wine and the remaining olive oil. Cut the lemon in half and squeeze both lemon halves over pan (I squeeze the lemon juice into my hands first, to avoid any pits falling into the mixture).  Once the mixture starts to simmer add the breadcrumbs.  Once the breadcrumb mixture is moist shut the pan off.  Continue to mix, should the mixture look too dry add some extra white wine or add some vegetable stock.  Add salt and fresh ground pepper to taste.

Stuff the mushrooms with about a tablespoon or two per mushroom. Place the stuffed mushrooms into a 9x13 pan with some vegetable stock and white wine.  Sprinkle the Pecorino cheese over the mushrooms.  Cover the mushrooms with aluminum foil and bake for 20 minutes then remove the foil and bake for another 10 minutes.   Take mushrooms out of oven and plate the mushrooms with a spoon full of the liquid from the bottom of the pan over each mushroom and enjoy!

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