Stuffed Mushrooms, just time time for NYE !!

Here's another  easy appetizer, just barely in time for tonight.

In stuffing mushrooms you can be very flexible. See what you have in your fridge, chop it up and stuff it into the cap of your mushroom. Bake and eat !!

It's almost that easy. Since I used very large mushrooms, I baked them top down at 400 F for 10 minutes before stuffing them.

Stuffed Mushrooms

Ingredients:
12 large mushrooms, washed and stemmed
1/2 cup bread crumbs
3/4 cup grated Parmesan or Romano cheese
2 cloves minced garlic
2 tablespoons chopped fresh cilantro or Italian parsley
1 tablespoon chopped fresh basil
2-4 tablespoons olive oil

1) Preheat the oven to 400 F. Line a baking sheet with foil.

2) Pre-bake the mushrooms for 10-15 minutes, if they are large.

3) Chop all the fresh herbs.

4) Grate the cheese.

5) Mince the garlic.

6) Toss all the ingredients except the olive oil,  together in a bowl.

7) Add two tablespoons of olive oil and mix well. If the mixture isn't moist enough add more olive oil or a little water.

8) Stuff the caps and place on the foil covered baking sheets. I stuffed them quite full.

9) Drizzle each cap with the remaining olive oil.

10) Bake for 25 minutes, until the tops are golden brown and the mushrooms are tender.

11) Allow to cool for 5 minutes before serving.

Notes: try chopped mushroom stems sauteed with onions, or add walnuts, or sunflower seeds, goat cheese, ground meat, etc...