Recipe from How to Cook Everything.
Makes: At least 6 servings
Time: 30 minutes
Another good use for button mushrooms, which have a fine shape for stuffing.
1 pound large button mushrooms
1/2 cup fresh bread crumbs, preferably homemade
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
Salt and freshly ground black pepper
1 teaspoon minced garlic
Extra virgin olive oil as needed, plus oil for greasing the baking sheet
1. Heat the oven to 400°F. Clean the mushrooms, trim off the bottoms of the stems, and remove the stems, taking care to leave the caps intact. Chop the stems and combine them in a bowl with the egg, bread crumbs, cheese, parsley, salt and pepper to taste, and garlic.
2. Stir enough olive oil into the mixture to make it shine—a tablespoon or two. Lightly grease a baking sheet with more oil. Stuff the mushroom caps with the stem mixture and bake, stuffed side up, until lightly browned on top, about 15 minutes. Let cool a little, then serve, hot or at room temperature, on toothpicks or with napkins.