The holiday season is in full swing.
Yes, I know, the past weeks just flew.
Unfortunately your company's appetites didn't fly away, too.
Okay… time to fill their tummies with bread cumbs.
In 2010 I posted a quick description of Carmela Soprano's Stuffed Mushrooms
from Entertaining with the Sopranos.
I also quoted what Hugh Jackman had said in Kate & Leopold...
In a perfect world meals are the result of study and reflection.
Without the culinary arts, existence would be unbearable.
And sometimes meals are a result of scanning the flyers.
About the mushrooms:
Some cooks could just take the suggestions and run with it.
And some cooks want measurements.
Alrighty, then, here they are.
Carmela said to wash the mushrooms under running water.
I prefer wiping them with a damp cloth so they won't get mushy.
Preheat the oven to 400º
Oil 1 or 2 baking pans to hold the mushrooms in a single layer.
36 large cremini or white mushrooms (2 1/2 pounds)
Snap off the stems and set them aside.
Arrange the mushroom caps upside down in the prepared pans.
Trim off the ends of the stems.
Chop the stems and place them in a bowl.
Add to the chopped stems
1 1/2 Cups plain dry bread crumbs
1/2 Cup grated Parmesan cheese
2 garlic cloves, minced
salt and pepper to taste
1/2 Cup olive oil
Spoon the crumb mixture into the caps
Bake for 20 minutes or until tender.