24 medium mushrooms, stems removed (finely chop half of the stems to be used in stuffing)
Basic Stuffing:
¼ - ¾ cup dry bread crumbs (eyeball it)
mushroom stems, chopped
2 teaspoons dried herbs (parsley, tarragon, chives, oregano, marjoram, etc)
¼ - ½ cup green onions (scallions), chopped
1-2 teaspoons minced garlic
½ cup imitation crab meat, finely chopped
½ cup freshly grated Garlic Monterey Jack cheese
1-2 eggs, lightly beaten (eyeball it)
¼ cup freshly grated Asiago cheese
2 tablespoons olive oil or melted butter
salt and freshly ground black pepper
Preheat oven to 400ºF. Arrange the mushroom caps in a single layer in a slightly greased, shallow baking dish. In a bowl combine the stuffing ingredients thoroughly. Divide the stuffing mixture among the mushroom caps, mounding it slightly. Drizzle the mushrooms with the olive oil or butter and season with salt and pepper. Sprinkle tops with Asiago cheese. Bake in the middle of the oven for 12 to 15 minutes, or until heated through.
24 medium mushrooms, stems removed (finely chop half of the stems to be used in stuffing)Preheat oven to 400ºF. Arrange the mushroom caps in a single layer in a slightly greased, shallow baking dish. In a bowl combine the stuffing ingredients thoroughly. Divide the stuffing mixture among the mushroom caps, mounding it slightly. Drizzle the mushrooms with the olive oil or butter and season with salt and pepper. Sprinkle tops with Asiago cheese. Bake in the middle of the oven for 12 to 15 minutes, or until heated through.