I love and cherish this recipe, Sadly Gourmet Magazine went out of business,, their high standards of limited advertising etc. put them under. This Stuffed Mushroom is easy, very yummy, and makes an excellent finger food for a party. I serve them as an appetizer with some of my week night dinners.(Mushrooms are extremely healthy and a good for you food- eat them often- this bit of information I read in Prevention Magazine)
Gourmet's Stuffed Mushrooms : Yields 20 mushrooms. 3 slices firm white sandwich bread, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 20 large mushrooms (2- 21/2 inches), 2 tbsp butter, 1 medium onion chopped fine, 1/4 c finely chopped celery, 2 medium size garlic cloves chopped fine, 1/2 tsp oregano, 1/2 c Romano Cheese, 1/4 c fresh chopped parsley. Oven 400'. Tear bread into pieces, then pulse in food processor. Transfer to a bowl and toss with oil, salt and pepper, Spread the bread mixture out in a shallow baking pan. Bake 6 mins until golden, Pull stems from the mushrooms. Chop fine. Oil the bottoms of the mushrooms with additional olive oil place in a glass baking dish. Saute the stems, celery, garlic and onion in the butter.Cook until soft (5 mins). Add vegetable mixture to the crumbs, along with the Romano Cheese,oregano, and parsley, mix well. Stuff mushrooms place in baking dish. Bake 20 mins. Serve immediately.
Funny thing about this recipe is it takes longer to write it then to make it. Enjoy. Be well :)
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