Nothing more delicious than taking fresh garlic bread, and using it to sop up all the juices from the dish of Stuffed Mushrooms. So I made it again! The store had the huge stuffing mushrooms, we could have made a meal on just the mushrooms alone, but why stop there? So we went with the theme, we had some Chicken Parmigiana along with it. Spaghetti Marinara and some string beans with garlic and oil! and a huge salad!
Garlic Bread is really easy. Just get a fresh baguette or an Italian bread, slice it lengthwise. In a food processor throw in about 5 or 6 cloves of garlic or more if you want it really garlicky. Sprinkle in some salt and pepper to taste, and then about a 1/2 cup or so extra virgin olive oil. Whiz it until it emulsifies, and then using a pastry brush, slather the garlic mix on both halves if the bread. Close the bread, and seal it in aluminum foil and bake at 350 degrees F for about 15 minutes. Then open it up, sprinkle with a bit of grated Parmesan if you like, and broil the open halves until the top is golden brown or the smoke alarm goes off. Whatever comes first!
Serve with Stuffed Mushrooms to sop up the sauce.
I cheat sometimes with the Stuffed Mushrooms, I whizz the mushroom stems, a shallot and some salt and pepper in the food processor until it's really finely chopped, and then saute the finely chopped bit in a pan with some olive oil for a few minutes. I whiz up fresh bread crumbs from a baguette in the processor and saute that with the stem mixture for a few minutes more. Then stuff the mushroom caps with that mixture, and sprinkle a little olive oil in the baking dish. Mixed with the juices from the mushrooms while it bakes, makes a great sauce! The fresh crumbs make a lighter stuffing than the dried. and I don't pack it in, I just use about a teaspoon of stuffing in each large mushroom!