I just came back from a wonderful beach vacation on Block Island, Rhode Island. I napped, lazed on the beach, floated in the ocean and ate lots of great food that we all prepared. One of the real treats was this appetizer: simple, classic, delicious! Kate was gracious enough to allow me to share it all with you.
At this particular meal we ate the clams that we had foraged – more on that in a later post. But starting the meal out with these luscious, mushroomy morsels was fantastic!
Kate mentioned that you can tart these up if you like, adding garlic or shallots or other savory bits – my thoughts went to fried sage leaves or even some bacon. But that would make them less “quick” and they are super quick and easy. I loved how the mushroom taste wasn’t overwhelmed by the rest of the ingredients but shown through as the star of the dish.
Kate’s Classic Stuffed Mushrooms
16 large white mushrooms (3-4 mushrooms per diner)
1 medium onion, minced
1 1/4 sticks butter
2 cups plain bread crumbs
1 cup parmesan cheese, shredded fine
Preheat oven to 400 degrees. Remove stems from mushrooms and chop fine. Melt butter and add to mixing bowl with onion, bread crumbs, cheese and chopped mushroom stems. Combine well and stuff into caps of mushrooms. Bake for 20 minutes or until browned.
Recipes currently inspiring me:
Tea Smoked Chicken at Blue Kitchen
Melon and Mozzarella Salad with Honey, Lime and Mint at Pinch My Salt
Clam, Bacon and Caramelized Onion Pita Pizza at The Perfect Pantry