Yet another recipe without measurements. Are you detecting a trend? Cooking is all about creativity and letting go, trusting your instincts.
- Mushrooms! Look for nice, medium sized white ones. When choosing mushrooms, be sure that there is no brown showing. Wait, a photo will help.
Take special note of the mushroom on the top right corner, showing the underside of the mushroom. It is closed. Don’t buy mushrooms that are open, with brown sports showing.
- Bread crumbs. Use the Italian herbed ones, if you can find them. Otherwise make your own by mixing a cup or so of breadcrumbs with a tablespoon or two of Italian seasoning.
- Onion. Minced. The amount will depend on how many mushrooms you are stuffing, and how much you like onion.
- Garlic, minced. Anywhere from a teaspoon to a tablespoon, depending on your preference.
- Salt & pepper to taste. I always forget this ingredient, because I don’t cook with salt. But I made these recently, and they needed salt.
- Wash your mushrooms, and carefully remove the stems. Your goal is to have a nice firm mushroom cap, ripe for stuffing. Chop the stems.
- Saute the onion and garlic in a bit of olive oil or cooking spray. When the onion is starting to become translucent, add the chopped mushroom caps.
- Remove from heat. Mix with an equal amount of seasoned breadcrumbs. You may need to add a bit of liquid – use broth if you can, otherwise water will do fine.
- Using a spoon, fill the mushroom caps.
- Bake in a 350 degree oven (preheated) for about 20 minutes or until tender.
- As a variation, you can add about 1/4 cup of parmesan cheese, or chopped spinach to the stuffing in step 3.