Carmela Soprano's Stuffed Mushrooms

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 crumbs.

Seriously.

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.

Hints:

Carmela said to wash the mushrooms under running water.  

I prefer wiping them with a damp cloth so they won't get mushy.  

                        Stuffed Mushrooms

Serves 12

Preheat the oven to 400º

Oil 1 or 2 baking pans to hold the mushrooms in a single layer.

Clean

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

Stir in

1/2 Cup olive oil

Spoon the crumb mixture into the caps

Bake for 20 minutes or until tender.

Serve hot.