12 Lg. Crimini Mushrooms (or 6 Portobello) 1/4 Cup Bread crumbs - coarse 3 Cloves Garlic - diced finely 2 Tbl. Parsley - Italian flat type 4 Tbl. Pancetta or lean bacon - diced 1/4 Cup Parmesan cheese - freshly grated 12 Pitted Olives - black & diced 1 Tsp. Rosemary - fresh & diced finely 1 Tsp. Sage - fresh & diced finely Q.B. Olive Oil - Extra virgin (Q.B. = as much as you need or like) Q.B. Salt and Pepper
Clean the mushrooms by wiping with a soft cloth. Remove the stems, and dice them. Add to the bowl which will contain the rest of the stuffing mixture. If necessary remove a little of the mushroom cap's insides with a teaspoon to obtain an indentation large enough to hold the stuffing. This should be necessary only if large mushrooms are not available.
Chop the ingredients as listed above, and add them to the bowl with the mushroom stems. When all of the solid ingredients are added , add enough olive oil to wet the ingredients. Mix well. Add 2-3 tablespoons of water and mix again, then add the salt and pepper to taste, and mix one last time. Set aside for a few minutes to allow the bread crumbs to absorb the liquids.
Oil a baking pan, and place the mushroom caps in it. Stuff each mushroom with the mixture just made. Sprinkle each one with a little olive oil, then add a little grated Parmesan to each stuffed mushroom. Cover the dish with aluminum foil, and bake for 20-30 minutes at 350 degrees F. Serve hot.
Last updated on:08/01/02 04:40:54 PM