Quick ’shrooms
Stuffed mushrooms with tomato, basil and Parmesan cheese
I found big mushrooms ready to be eaten this morning, but before I chopped them up in an everyday mushroom omelette… I decided to use them for another purpose. YAY stuffed mushrooms! All I did was saute 4 cloves of garlic with minced up mushroom stalks, dried basil, panko (Japanese breadcrumbs) and crushed grape tomatoes (to remove most of the juice) in butter until nice n’ toasty. I set the remnants of the pan in a bowl and added a handful of freshly grated cheese with one egg yolk in the mixture to create structure and stability.
Once the stuffing was done, I delicately made little mounds on the mushroom caps… making sure not to pack the stuffing in too tight (it won’t cook properly in the middle and be too dense). Then, I threw the stuffed mushrooms (stuffing side up) in a hot pan for a few minutes to cook. When the mushroom caps were close to being done, I topped them with a little more cheese and popped them under a broiler to get a nice crust on top. I would have killed for some kind of sausage to throw in the mix, but this “Italian style” vegetarian stuffing was good to go!
YAY ’shrooms! 
~Spec
