Quote:
Originally Posted by rmcpklinefelter
Thanks for posting, this sounds yummo!
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Enjoy. Bruschetta is an inexpensive offering and better than all those chips and dips .........especially with the great tomatoes you all can get in Florida.
It is so simple when one just uses fresh ingredients.....but we are all guilty of relying on ready made stuff or take out stuff every now and then.
Here's a super easy appetizer that is totally MEATLESS.........
STUFFED MUSHROOMS :
From the cookbook “Entertaining with the Sopranos” , 2006, compiled by Carmela Soprano / written by Allen Rucker
These are truly entertaining cookbooks; including “The Sopranos Family Cookbook” ,2002
SERVES 12: INGREDIENTS:
36 large cremini or white mushrooms (about 2 1/2 pounds)
1 1/2 cups plain dry bread crumbs, preferably from Italian bread
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 garlic cloves, minced
1/2 cup chopped fresh flat-leaf parsley
Salt and freshly ground pepper
1/2 cup olive oil
Preparation:
Preheat the oven to 400 degrees F.
Oil one or two baking pans large enough to hold the mushrooms in a single layer.
Wash the mushrooms quickly under running water and pat dry.
Don’t let them soak, or they will become waterlogged.
Snap off the stems and set them aside.
Arrange the mushroom caps upside down in the prepared pans.
Trim off the ends of the stems. Chop the stems and place them in a bowl.
Add the bread crumbs, the cheese, the garlic, the parsley and salt and pepper to taste.
Stir in the oil.
Spoon the crumb mixture into the mushroom caps.
Bake the mushrooms 18 to 20 minutes,or until tender. Serve hot. Serves 12 as an appetizer.
I have also stuffed them with crumbled sweet Italian sausage meat
( take out of the casings and saute of course)
But these are “meatless”. They disappear In a hurry.