Yeah, so, I've never done a recipe review before. I'm not quite sure what my usual readers come here to see. So, if this is NOT it, let me know in the comments box. If you have anything in particular you'd like to see on the blog, well, LEAVE A COMMENT!
So I hope you enjoyed the vlog Hollie and I made on Friday. It was a lot of fun to make and I think I speak for both of us when I say that we would like to do it again in the future. But for right now, I have this yummy recipe review for you.
Italian-Style Stuffed Mushrooms (makes about 20 mushrooms)
2 pounds large mushrooms (about 2 inches each)
1/2 cup butter spread
1/3 cup chopped onion
1 tablespoon chopped garlic
1 cup Italian seasoned dry bread crumbs
2/3 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon red wine vinegar
1/8 teaspoon ground black pepper
1/4 tablespoon of salt
Preheat oven to 400 degrees F.
Remove and chop mushrooms stems.
In 12-inch skillet, melt butter spread over medium-high head and cook mushroom stems and onion, stirring occasionally, 5 minutes or until tender.
Add garlic and cook 30 seconds. In medium bowl, pour mushroom mixture over bread crumbs. Stir in cheeses, parsley, vinegar, and pepper.
Sprinkle mushroom caps with salt. On baking sheet, arrange mushroom caps; evenly spoon mushroom mixture into mushroom caps.
Bake 25 minutes or until mushrooms are tender and golden.
These mushrooms were really good. They got the perfect amount of crunch on top after leaving them in the oven and following the 'golden brown rule'. This was my first time making them, and it must have been by chance, but it seems like I left them in the oven for the perfect amount of time. I only put them in for 20 minutes because my oven is pretty powerful, but they were nice and crunchy on top and just juicy enough inside.
These were in the appetizer section of the cook book I used (more on that at the bottom) and they really would make the perfect pre-dinner snack. They aren't quite as tasty once they get someone cooled, so make sure to eat them soon after taking them out of the oven. Also, when you sprinkle the mushroom caps with salt, make sure not to put too much on. I think I put a little much, and they were slightly salty, but still delicious.
Um, I couldn't find the cookbook I used on Amazon, but I did find it here, on Ebay. It's called Country Italian Cooking and it's got lots of good recipes in it. So check it out. I hope everyone had a good weekend and gets through their Monday tomorrow!
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