Image from Flickr user One Good Bumblebee, used under a Creative Commons license.
Despite my last post, I'm not all gloom and politics, y'know. I've been enjoying some holiday cheer. Last night, the festivities included these stuffed mushrooms. The recipe is slightly adapted from the Sundays at Moosewood Restaurant cookbook.
The kids loved watching me make them but turned up their nose at actually eating them. (The Bear at least tried them; the Tiger refused even that.) Everyone else was happy to eat the kids' share.
Stuffed Mushrooms with Pine Nuts
18 to 20 large white mushrooms
2 T. lemon juice
Stems of the mushrooms
2 to 3 garlic cloves (more if it pleases you)
1/2 cup pine nuts (previously roasted is nicest)
1/3 cup bread crumbs
1/2 cup finely grated parmesan cheese
Salt and pepper
Olive oil for sauteeing
Preheat oven to 400 degrees F.
Gently clean the mushrooms. Finely chop the garlic and the stems of the shrooms (I use a food processor), then saute them in olive oil. Remove from the heat and mix in the rest of the stuffing ingredients.
Dip the mushrooms in lemon juice (use just enough to coat the outside, otherwise it can get too tart). Stuff them gently but generously and place them in an oiled baking dish. Bake 20 to 25 minutes.