Mouth-Watering Stuffed Mushrooms
I wanted to make stuffed mushrooms for a party but never did like the recipe I typically made - you know, the classic one with breadcrumbs and bacon and lots of labor. So I found this one and wondered if almost 2000 rave reviews could be wrong. They were NOT!
My guests were over the moon for them. I heard comments like: "I NEVER eat mushrooms, but these are amazing." The next time I saw one guest, his first question was, "How did you make those mushrooms? They were fantastic." "Usually, stuffed mushrooms are just a lot of bread. What is in here??" (I heard that one twice.)
The only change I made from the original recipe was to add a couple of slices of day-old bread to the food processor while I was preparing the mushroom stems and garlic. I did not bother with any other topping, as some reviewers did. Personally, I think they are great as they are.
I prepared them the night before and put them on a baking sheet lined with parchment, which made clean-up a breeze. The next day, I put them on the bottom rack of the oven at 350 and just let them cook until the tops browned.
Thanks for a show-stopper recipe!
1 user found this review helpful
Dec. 26, 2011