Hebrew National hot dogs come seven in a package and buns come in packages of eight! So what to do with leftover hot dog buns from the holiday weekend? Make stuffed mushrooms using fresh bread crumbs! Just whiz them up in the food processor first. and don't crowd the processor or you'll end up with bread powder on the bottom and chunks on the top. Ask me how I know that one?
I'm always going back to this recipe. It's so easy and one of our all time favorites. So here we go again. The picture is new, the recipe is old. It's basic, add what you like to it, different cheeses, some cooked sausage, chopped tomato, zucchini. Whatever you like! If you like to sop sauce with a piece of bread then just add a little bit of butter or olive oil to the baking dish. It mixes with the mushroom juice and you can dip a piece of crusty bread to soak up the juices. Best part!
I made them two ways this time, mostly because I only had one tomato left and there was no room for three mushrooms in the baking pan I used. So I took a gratin dish and put down three slices of tomato, sprinkled it with a little Parmesan, and put a stuffed mushroom on top of each tomato slice. Drizzled it with a little olive oil and baked it in the oven with the other pan of mushrooms. After about twenty minutes, I put a little bit of a slice of muenster cheese on top of the mushrooms with tomato and broiled them all until the ones with cheese got all bubbly!
They were great, the plain ones, but especially the ones with the tomato and cheese! Definitely making it again this way.
1 lb (about 20) white mushrooms, stemmed (save stems for stuffing)
2 shallots, finely chopped by hand or food processor
2 cloves fresh garlic, finely chopped
salt and pepper
1/2 freshly grated Parmigiano-Reggiano
1/2 cup bread crumbs (fresh or dried)
3 tablespoons olive oil
2 tablespoons butter
Preheat oven to 375°. Remove stems from mushrooms and chop by hand or in a food processor.
Sauté the onions in olive oil and butter, until soft and translucent. Add the garlic, salt and pepper. Sauté until the onions are golden brown. Add the chopped mushroom stems, sauté for a few minutes more. Add the bread crumbs and sauté until the bread crumbs absorb some of the moisture. Mix in a little Parmigiano-Reggiano. Stuff the filling into the mushroom caps. Sprinkle with a bit of Parmigiano. Drizzle a bit of olive oil on top. Put the mushrooms on a baking sheet and bake for 20 minutes. Garnish with a bit of fresh chopped Italian Parsley.
Variations: You can also add a little frozen chopped spinach to the mixture, make sure to squeeze all the excess moisture from it! Also good with a little cheddar instead of Parm. Fontina, Brie, cream cheese. Use whatever herbs you like, oregano, thyme or parsley.
I'm joining Suzy at Kitchen Bouquet for another Flashback Friday! Check out Suzy's Flashback Fridays for more "new visits to old favorites!"
My original flashback to mushrooms post is here. So this is a repeat of a repeat. Sort of like the Food Network, same thing all the time.