Herb Cheese Stuffed Mushrooms
|White mushrooms||24 Small|
|Garlic||2 Clove (10 gm), finely chopped|
|Shallot/1 teaspoon very finely chopped onion||1 , finely chopped|
|Dried oregano||1⁄2 Teaspoon|
|White wine/Sherry||1 Tablespoon|
|Finely chopped parsley||1 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|Bread crumbs||2 Tablespoon|
|Butter||1 Teaspoon (Room Temperature)|
1. Heat oven to 375°. Remove the stems from the mushrooms and chop them finely. Line up the caps, stem side up, on a greased baking sheet, and sprinkle with a pinch of salt.
2. In a small skillet, heat the melted butter over medium heat. Add the garlic, shallot, oregano, salt, and chopped mushroom stems. Cook 5 minutes, until the shallots are soft but not browned. Add the wine and cook 1 minute more, until almost dry. Add the parsley, remove from heat, and transfer to a mixing bowl. Stir in the grated cheese and half of the bread crumbs.
3. Combine the remaining bread crumbs with the soft butter. Spoon the cooked filling into the mushroom caps, and top each with a pinch of the buttered bread crumbs. Bake 15 minutes, until the mushroom caps are soft and the tops are browned. Serve hot.