Happy Thanksgiving Everyone! This is one of my favorite holidays because it involves mashed potatoes. One of my favorite all time meals. My job this Thanksgiving was to make the appetizers. And what a wild ride this took me on. I waited until the last possible moment to buy the groceries. By the last possible moment I mean THANKSGIVING MORNING. I drove around for an hour to 5 different super markets and all were closed. I have my sister on the phone calling up other local markets and finally I found one small specialty shop that was open. THANK GOD. The only problem was that they had nothing that I wanted to make my appetizers with. Ok- time to improvise. I felt like I was on that show Chopped. So I quickly gathered groceries and ran home because I only had an hour to cook!
I first decided on stuffed mushrooms. I grabbed what I could find and put them in the mushrooms. I used this recipe to try to figure out how to make them since I had never made them before. These were super easy and you can stuff them with everything. I am a fan of these and will make them again. The main things I used were chopped bacon and feta cheese. Yum. If you use the bacon fat with mixing with the breadcrumbs wait to add the olive oil until you see how much more you may need.
- 1/2 cup Italian-style dried bread crumbs
- 1/2 cup grated Pecorino Romano
- 2 garlic cloves, peeled and minced
- 2 tablespoons chopped fresh Italian parsley leaves
- 1 tablespoon chopped fresh mint leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Preheat the oven to 400 degrees F.Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.