Ingredients
30 large gourmet stuffing button mushroom
1/4 cup of chopped walnuts
1 cup of grated parmagiana-reggiano
1/2 cup of regular or Italian bread crumbs
1/2 cup freshed chopped italian parsley
4 cloves of garlic, minced
1 egg
2 cups of unsalted butter
salt & freshed cracked black pepper
Preparation
Brush mushrooms thoroughly to remove all dirt. Pop stems out and throw away. Mince 6 of the mushroom caps and put in large mixing bowl. Add bread crumbs, egg, 1/2 cup of parmagiano-reggiano, parsley, garlic, walnuts, pinch of salt and pepper to taste. Fold together until well blended.
Melt unsalted butter and brush mushroom tops generously (all over and inside)…or do what I do and get messy by dunking the cap right into the butter. Stuff mushrooms with mixture. Bake for 15-20 minutes at 350 degrees.
Once the mushrooms are out of the oven, top with rest of parmagiano-reggiano.
Serve as appetizers or accompaniment to entree.
