If there's one side dish that is most requested by my children in our home.. it would have to be stuffed mushrooms. I love cooking with mushrooms and in my opinion they make a successful ingredient in almost everything. :) One of my first posts here on DMC was an onion and mushroom saute. Yumm! You can check it out here.
You can use white button mushrooms, which are also called agaricus, crimini mushrooms, portabello mushrooms or porcini mushrooms for the base. Did you know that portabello mushrooms are the same as crimini just on a larger scale.
For the stuffing I use bread crumbs, freshly ground from a stale loaf of bread or store bought crumbs are fine too. I add Parmesano Reggiano grated cheese, finely shredded mozzarella, melted butter, white wine and salt and pepper to taste. Very little black pepper for it will overwhelm the flavors if your not careful. I don't have exact quantities for this recipe but I do always start with the bread crumbs and cheese for the base and work from there. Add the liquids a little at a time. A few tablespoons of melted butter then a few tablespoons of the wine till the mixture is moist enough to hold together when pinched. Have your mushrooms ready, stems removed, mushrooms cleaned with a damp cloth or a dry brush. Don't ignore your stems from the mushrooms.. they will make a wonderful addition to your stuffing if finely mince and added to the rest of the ingredients.
Bake in a preheated 375° oven for approximately 12 - 15 minutes. They will be golden brown in color and the cheese from the inside should be oozingly delicious.
Ciao and Buon Appetito!