Updated: 11/17/2013 9:40 AM
Created: 11/14/2013 4:46 PM WNYT.com
Heirloom Stuffed Mushrooms from Carole Murko
Perhaps one of my most vivid memories growing up was being the taste tester for the major family meals. I would stand by the stove and study my Mom and Nana while they made course after course, and I got to taste everything they made. When I was old enough, my Mom anointed me the “taster.” She would ask, “Does it need anything else?” Eventually, I took over the making of certain dishes, the stuffed mushrooms being one of them. And you guessed it, there was no official recipe written anywhere. So, like many of my recipes, here it is FINALLY written down according to my taste memory!
2 lbs. Baby Bella or button mushrooms, medium-sized,
2 Tbsp EVOO
½ large onion, finely chopped
2-3 Garlic cloves, minced
½ lb. Bulk sausage
1Tbsp Parsley, minced
½ Cup Pecorino Romano
¼- ½ Cup breadcrumbs
Salt and Pepper to taste
Preheat oven to 375 degrees.
Snap off the stems, wash them well and finely chop. Peel the mushrooms.
Heat olive oil in a medium-sized sauté pan. Add onions, stems and cook until onions are translucent. Add the garlic, parsley and sausage. Cook until nicely browned. Remove from heat and add cheese, breadcrumbs and salt and pepper. Be sure to have a “taster” on hand to add more cheese or whatever flavors seem to need “doctoring.” Stuff the mushroom caps and place in a baking dish. Add some water and olive oil to the bottom (about 1/8”). Cover with tin foil, place in center of oven and bake for 20 minutes, then remove tin foil and let brown for 5-10 minutes. Serve as an appetizer as or one of your side vegetables and enjoy!