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.
A Collection of
Sarah McLachlin's Favourite Recipes
By Sarah McLachin with Chef Jaime Laurita
Ten Speed Press, Winter 2000
134 pages full color
Recipe reprinted by permission.
This page created April 2000