Looking for something quick and delicious for your Holiday entertaining?  I think this recipe for stuffed mushrooms might be just what you’re looking for.  In no time at all, you’ll have a fancy hor d’oeuvres to serve your guests.  This recipe has been in my recipe folder for 35 plus years.  I’ve tried many stuffed mushroom recipes over the years, but this is the one I always come back to.  Could it be the mushrooms, or is it the memories that I associate with this dish that make me love it so?

My cousin Kathi (hence the name “Kathi’s  Stuffed Mushrooms”) was like another sibling in our family.  She was always at our house from when she was a young child through our teenage years.  Over the years we shared toys, clothes, stories about boyfriends, and eventually, recipes.  You never think, when you’re young and  telling secrets about how much you like some boy, that one day you’ll find yourself wanting to share how to make stuffed mushrooms!  We went from stuffing boyfriends into closets, when our parents came home unexpectedly, to stuffing mushrooms!!  How we get from there to here, I’m not quite sure, but it happens to the best of us.  I must admit that as I stuff each mushroom, I recall the games we used to play as kids, and the boyfriends who we talked about for hours as teenagers.  These mushrooms, as well as the memories, are just delicious!

 

RECIPE:  makes 12 to 14 stuffed mushrooms

12 to 14 large mushrooms

2 TBSP butter2 ounces pepperoni or sopressata

1 medium onion, minced

1/4 cup chicken broth

1/4 cup green pepper, minced

1 clove garlic, minced

1/2 tsp. oregano

1/4 cup seasoned Italian bread curmbs

4 TBSP Italian Romano cheese

1 TBSP parsley, minced

1/2 tsp. salt

1/4 tsp. black pepper

1.  Wash mushrooms.  Separate the stems from the caps.

2.  Dice the stems.

3.  Melt the butter in a large fry pan or skillet.  Add onion, pepper, stems, garlic and pepperoni. Cook about 10 minutes, until tender.

4.  Add bread crumbs, cheese, parsley, oregano, salt and pepper.  Stir in the broth, just to wet the mixture.

5.  Spoon into mushroom caps. and place caps in a shallow pan.  Put a little water in the pan.

6.  Bake, uncovered, in a a 325 degree oven for 1/2 hour.