Monday, March 30, 2009

Stuffed Mushrooms

My sister taught me how to make this when I was a kid. At first, we grabbed for the biggest mushrooms, but soon discovered the smaller ones were tastier. So get a bunch of small mushrooms for best results!
  • button mushrooms (or some other stuffable mushroom)
  • ground pork (or spiced sausage)
  • bread crumbs
  • Italian seasoning
  • pepper
  • salt
  • parmesan
  • garlic, chopped
  • onion, chopped
  1. Pop the stems out of the mushrooms. You can also dig out a little more space from inside the mushrooms if you want. Chop the stems. Throw in a few whole mushrooms as well to chop.
  2. Fry the onion, about 5 min.
  3. Add the pork. Cook all the way through. Stir in garlic. Transfer to bowl.
  4. Cook the mushroom stems with a dash of salt.
  5. Drain mushrooms and pork fat. Combine. Add bread crumbs and flavorings. Amount depends on taste and the consistency you like. There should be enough bread crumbs to make everything stick together, without drying it out.
  6. Fill mushroom caps with filling, mounding as high as it will go.
  7. Bake 10-15 minutes at 200C/400F.
  8. Move to serving plate and serve immediately.

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