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Cookbook

 

Cookie's Stuffed Mushrooms

Serves 6

 

Cookie's Stuffed Mushrooms Jaime was one of eleven children. He often tells me that his mom and sisters inspired him to become a chef. This recipe comes from one of his sisters. I can see why he was inspired!

 

12 large mushroom caps
Olive oil, as needed
2 medium onions, diced
5 cloves garlic, chopped
1/2 cup white wine
1 cup seasoned bread crumbs
3 tablespoons parsley
1/2 cup grated parmesan or pecorino cheese
Salt & pepper to taste
12 chips of butter

 

Preheat the oven to 350 degrees F.

Remove mushroom stems and set aside. With a melon baller, hollow out the mushroom caps and reserve the innards. Place caps on a lightly oiled cookie sheet.

Finely chop the mushroom stems and innards. Sauté onion and garlic on low heat until translucent. Add chopped mushrooms, raise the heat and cook for 5 minutes. Add white wine and cook until the liquid is almost evaporated. Add bread crumbs and parsley. Allow to cool; add grated cheese and a little olive oil or water until mixture achieves a clay-like consistency. The mixture should be moist, not wet. Season to taste.

Fill the mushroom caps. Place a small dollop of butter on top of each mushroom and bake for 20 minutes or until golden brown.

Buy the Book!

 

Plenty
A Collection of
Sarah McLachlin's Favourite Recipes

By Sarah McLachin with Chef Jaime Laurita
Ten Speed Press, Winter 2000
Paperback, $24.95
134 pages full color
ISBN: 1-894160-01-0
Recipe reprinted by permission.

 

Plenty

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This page created April 2000


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