We dogs don't eat mushroom as they are a deadly poison, but Me made lovely stuffed ones for her elder people tonight which she pulled together out of nothing - skipping half of the ingredients in the recipe, which she didn't have, and they were rumored to be as tasty as could be. Here's what she did:
Stuffed Mushrooms
7 or 8 large button mushrooms
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 braggs amino acids (or shoyu sauce)
1 garlic clove, crushed
pepper
thyme
2 tablespoons canola oil (for high heat)
1/2 cup minced onion
1 garlic clove, crushed
1/4 cup finely grated Parmesan cheese
1/4 cup dry bread crumbs
2-3 oz. goat cheese or feta
Whisk first 6 ingredients in medium bowl for marinade. Pull stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in a single layer in a glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
Process stems until coarsely chopped. Heat 2 tablespoons oil in heavy large skillet over high heat. Saute onion about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season with salt and pepper. Transfer to large bowl; cool to room temperature.
Add 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. Can be made 2 hours ahead. Cover filling and let stand at room temperature.
Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle additional Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.
