preparation
This is served as a vegetable course or in a chafing dish to be eaten with toothpicks at a buffet. The bread crumb mixture is made up in advance and stored in the freezer, adding the olive oil when the mushrooms are ready to be stuffed. Wash and remove stems. Place caps, cup side up, in baking dish. Place stems around caps. Mix crumbs, cheese, parsley and garlic together with 1 tablespoon olive oil. Mixture will be dry and crumbly. Sprinkle mixture over caps and add a few drops of olive oil to each cap. Place about 1/8-inch water in bottom of pan and bake in moderate oven about 30 minutes. |