FOR THE FILLING- process all the ingredients, including 1/4 t salt & 1/8 t pepper, in food processor until smooth. Transfer to zip lock bag, refrigerate.
FOR THE TOPPING- pulse the bread in food processor. Mix the parsley, garlic, and oil in bowl; mix the crumbs into the oil mixture, set aside.
FOR THE MUSHROOMS- [portabella mushrooms are preferred by soul mates] place oven rack in middle, heat to 450 degrees. Line a rimmed baking sheet. toss the mushrooms with the oil, lemon juice, 1/4 t salt & 1/8 t pepper in a bowl. Arrange the mushrooms gill-side up, roast until the juices are released, about 20 minutes. turn the caps over, roast until well browned, about 10 minutes.
Remove baking sheet from oven. Flip the roasted mushrooms gill-side up. Cool slightly. Snip off one corner from the bag with the filling, then fill the mushrooms. Press each, stuffing side down, into the bread crumb topping to coat, arrange topping-side up on the rack. Bake until the filling is hot and the topping is golden brown, about 10 minutes. cool 5 minutes before serving.
Serving
Suggestions
Words 4 good eats----the first date I had with my wife we ended up eating at Goodfriend's Restaurant. We both had portabella mushroom sandwiches.
Originally Submitted
8/23/2009
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