The Wooden Spoon Recipe: Stuffed Mushrooms

(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)

8 to 12 large fresh (common) white mushrooms
1 slice white bread, crumbled
Milk
2 cloves garlic, minced
1 tbsp. chopped parsley
Salt and pepper to taste
2 eggs
½ cup ricotta cheese
Grated Parmesan or Romano cheese
Olive oil

• Gently clean the mushrooms – see note below
• Remove stems from the mushrooms and chop the stems fine
• Soak the bread in a little milk and squeeze dry. Mix together the chopped stems, bread, garlic, parsley, eggs, ricotta, and salt and pepper to taste
• Fill each mushroom cap with stuffing and arrange in a baking pan greased with olive oil
• Drizzle a little olive oil over the mushrooms and sprinkle with grated cheese
• Bake in a preheated 400 degree oven for about 20 minutes
• Suggested – Two mushroom caps per serving

NOTES:
• According to Better Homes and Gardens – For all mushrooms (except morels), use a damp paper towel or a soft mushroom brush to wipe each mushroom, one at a time, to remove any dirt. You can lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak the mushrooms. Because they absorb water like little sponges, mushrooms won’t brown nicely when cooked if they are full of water.
• tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware

If you’d like to be a GUEST CONTRIBUTOR to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line. Be sure to include your name, address, and a telephone number in the event we need to clarify any information

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