In honor of the presidents, my roommate and I pulled together a feast yesterday complete with appetizer, entree, salad and dessert. For the appetizer I decided to concoct some stuffed mushrooms based on a vegan recipe I found somewhere along my internet travels. My version were definitely not vegan but incredibly delicious.
- 1 container of baby portabella mushrooms
- 1 cups bread crumbs (I used Italian seasoned ones)
- 2 tablespoons olive oil
- 3 tablespoons melted butter
- 1 small onion, finely chopped
- 2 cloves garlic, diced
- 1/2 cup pecorino romano cheese
- 1 teaspoon fresh basil
- Preheat the oven to 375 degrees F. Coat a pie plate with cooking spray and set aside.
- Remove the stems from the mushrooms and discard.
- Heat the oil in a pan over medium high heat. Add in the onions and garlic and cook for 5-7 minutes.
- Add in the butter and allow it to melt fully. Remove from heat.
- Mix in the bread crumbs, basil and cheese until coated.
- Distribute the bread crumb mixture evenly across the caps (I used a rounded teaspoon packed the filling in a little).
Bake for about 30 minutes before serving. Portion size varies based on the number of caps in your container. Eat these right away.