For a few years, we stopped making turkey for Thanksgiving and had a vegetarian meal. No one really missed the turkey.
But if we suggest not making stuffed mushrooms at Thanksgiving, people start to complain. Especially me.
Most kids don't really like mushrooms, but I do. Write and tell me if you like mushrooms, too.
I like chopping the mushroom stems:
And for this recipe, you even chop a stick of butter:
It's important to add a little pat of butter on top of each mushroom so the mushrooms aren't so dry:
Stuffed Mushrooms-- Serves 6
12-18 large mushrooms
1 stick of butter, plus 1-2 tablespoons to dot the finished mushrooms
1 cup of Italian-flavored bread crumbs
1/4-1/2 cup of white wine (optional)
3/4 of a cup of parmesan cheese
Preheat the oven to 350 degrees.
Chop an onion into small pieces. Saute the onion in stick of melted butter for 5 minutes.
Remove the stems of the mushrooms by grasping the base of the stem and twisting. Chop the stems into small pieces. Add the stems to the sauteed onion and cook for five more minutes. Add the white wine (if using), bread crumbs, and 1/2 cup of parmesan cheese. Stir. Stuff the mushroom caps with the mixture.
Dot the tops of the stuffed mushrooms with small squares of butter. Sprinkle parmesan cheese on top and garnish with parsley.
Cook for 20-30 minutes.