Trying this to see what happens, I've taken the stems out of about 2 lbs. of button mushrooms, brushed everything with evoo and put them on a baking sheet caps on one sheet stems on another bake 10 15 min.and into a 400 oven til tender, then put the stems in one dish then take the juices from the caps and reserve,put caps in separate bowl Cool then finely chop the stems, set aside..Lower heat of oven to 350
warm some more evoo about 3 tab or so and some finely chopped garlic in large skillet of med heat. add 1 cup finely chopped baby portobellos and 1 c. finely chopped shitakes and button mushroom stems, 2 finely chopped shallots stir til mushrooms begin to release their juices. add some dry basil and parsley about 3 tea each 1/4 c. dry red wine 2 heaping tab. parmesan or peccorino 2 Tab. fresh Italian parsley 1-c. unseasoned bread crumbs then add 1 large egg off the heat, mix well and stuff into the button mushroom caps a generous mounding, in each cap, put stuffing side up in baking dish, cover with foil bake for about 30 min. remove foil and turn on broiler til stuffing looks toasted..Remove fro oven and enjoy.
kadesma
warm some more evoo about 3 tab or so and some finely chopped garlic in large skillet of med heat. add 1 cup finely chopped baby portobellos and 1 c. finely chopped shitakes and button mushroom stems, 2 finely chopped shallots stir til mushrooms begin to release their juices. add some dry basil and parsley about 3 tea each 1/4 c. dry red wine 2 heaping tab. parmesan or peccorino 2 Tab. fresh Italian parsley 1-c. unseasoned bread crumbs then add 1 large egg off the heat, mix well and stuff into the button mushroom caps a generous mounding, in each cap, put stuffing side up in baking dish, cover with foil bake for about 30 min. remove foil and turn on broiler til stuffing looks toasted..Remove fro oven and enjoy.
kadesma