Here is my recipe for stuffed mushrooms, which I love, despite hating both mushrooms, and walnuts. Go figure. I don't really use precise amounts here, but that doesn't matter much. These are meatless by the way, though they taste like they have meat in them.
2 lbs large stuffing mushrooms
1 cup freshly made breadcrumbs (I like to use crumbs from sourdough bread)
1 cup finely chopped walnuts
small handful of chopped fresh parsley
garlic, you decide how much (I like at least 3 or 4 cloves, minced)
a couple of shallots chopped
some white wine, just a splash (dry white wine)
grated fontina and fresh parmesan cheese, probably about 1/2 cup combined
plus a few tablespoons for on top
salt and black pepper to taste
Preheat oven to 375°F. Remove stems from mushrooms, and prepare them for stuffing. Saute mushroom stems (chopped) in a little butter. Add garlic and shallots. Stir in parsley, breadcrumbs, walnuts. Put in just a splash of wine to moisten the crumbs, don't go overboard. Mix in cheese. Correct for salt/pepper. Fill mushrooms. Top with additional cheese.
You will have plenty of stuffing left over. Eat this while no one is looking.
Put in lightly greased baking pan, with a splash of wine added into it to keep things moist. Bake covered for about 20 minutes, then remove foil and bake another 10 minutes (or thereabouts) until cheese is browned.
I can't recommend these mushrooms highly enough.
Carolyn
(11/19/00)
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