Stuffed Mushrooms
Ingredients: Preparation Time: 30 minutes
Mushrooms for stuffing (Portabella, gourmet stuffing mushrooms)
1 small package of gourmet mushroom variety (oyster, shitake, cremini, etc)
4 ounces grated mild cheese of your choice (asagio, mozzarella, provalone, cheddar)
seasoned bread crumbs
salt and pepper
parsley
4 tablespoons olive oil
1 clove minced garlic
1 cup chicken stock
Cooking Instructions:
Wipe mushrooms to remove any dirt (never use water on mushrooms)
Remove stems
Place mushroom caps upside down in oven safe dish or cassarole and drizzle with 2 Tablespoons of olive oil, salt and pepper
Cut gourmet mushrooms into small pieces (almost minced)
Heat 2 Tablespoons olive oil in medium saute pan on medium high heat and add cut mushrooms and garlic, season with parsley, salt and pepper, and cook about 5 minutes or until mushrooms are tender.
Mix in enough bread crumbs to stuff all mushrooms. About 1/2 cup for 2 large portabello caps.
Stir in cheese and 1/4 cup chicken stock. Adjust texture by adding more breadcrumbs or chicken stock. Mixture should be solid, but not wet.
Preheat oven to 425 degrees
Carefully fill mushroom caps with stuffing
You can add a little more grated cheese on top of mushrooms if you like
Pour remaining chicken stock into bottom of dish until no more than half way up the mushroom caps
Bake for 15 minutes