Vegetables - Part XII
Italian Stuffed Mushrooms

You will enjoy these stuffed mushrooms a lot.  I adapted them from a recipe in The Food of Italy by Sophie Braimbridge and Jo Glynn.  

Ingredients
15 small button mushrooms
2 teaspoons lemon juice
12 button mushrooms for stuffing
1 1/3 tablespoons extra virgin olive oil
1 shallot, finely chopped
1 garlic clove, crushed or minced
2 tablespoons white wine or chicken stock
3 1/2 oz. grated Parmesan, plus 1 tablespoon to garnish mushrooms
2/3 cup fresh bread crumbs
1 egg, lightly beaten
3 tablespoons heavy cream
1 tablespoon chopped fresh oregano, Sicilian if available
1 tablespoon chopped fresh parsley
(Use 1/3 the amount of oregano and parsley if dried.)

Preheat the oven to 350°F.  Wash mushrooms with mushroom brush.  Remove the stems from the 15  mushrooms.  Place them cavity side up in a baking dish.  Chop the 12 mushrooms for stuffing.

Heat the olive oil to medium low in a small frying pan, add the shallot and garlic and cook, stirring, for 4 minutes.  Turn the heat up to medium high and add the chopped mushrooms and the wine and cook, stirring, for another 4 minutes.  Remove from the heat and stir in the Parmesan, bread crumbs, egg, cream, and oregano.  Season with sea salt and black pepper.

Stuff the mushroom caps with the filling.  Bake for 12 minutes, then place under the broiler to brown.  Sprinkle with the reserved Parmesan and fresh parsley, and serve.

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