Easy, earthy, and so delicious Stuffed Mushrooms are the perfect appetizer.
I may sit down in front of the television tonight and simply eat a tray of these Stuffed Mushrooms with Parmesan and Garlic for dinner.
As many of you must know because I
whine talk about it all the time, I’m FINALLY anticipating a move soon. Right smack dab in the middle of the biggest holiday of the year. The one I love the most too.
I love the sights, sounds and smells of the Christmas season and worry that this year they might completely escape me.
Not having a tree? Can not happen. I will have a tree up in that new house even if I don’t move in until the day AFTER Christmas I tell ya! We’re getting down to the wire; walk-though is scheduled for tomorrow, on my birthday (Happy Birthday to me; here’s a new house!) so my realtor and I did our own advanced one last week.
Glad too because while much of what we saw is easily fixed with some touch-up; there is an issue with the hardwood flooring (which covers 75% of the floors!) so fingers crossed we can still make the 17th.
Toes crossed too for that matter! There are simply no words to describe how much I need this move to happen and get back to my life. I could write a book on this experience but I think I’ll work more on just erasing it from my memory bank.
Goodbye year with two moves, things I love in storage, daughter’s cancer and living with a man who is quite intolerable…unless you like being in the presence of totally self absorbed misogynist!
Hello to peace and quiet, a good stove, a beautiful view, my sweet pup being allowed in my bedroom, using a dishwasher again, and my own damn remote! And these Stuffed Mushrooms with Parmesan and Garlic!
That being said…anything I make and take to holiday festivities this year will be simple. I have no time or equipment for managing much else; even the mixer I had been using is gone now that my daughter Emily is officially in North Carolina.
I still can’t believe that…really folks? You need her to move RIGHT before Christmas? Yes, there has been some sobbing over here. I’m even thinking I will just pretend I was in a coma and hold a full fledged holiday celebration sometime in January.
I read that January 17th is Ditch New Years Resolutions Day – so yes, I’ll invite all my girlfriends over for that; seems anything with the word New Years would require a tree, right? And certainly some appetizers and vino!
These mushrooms and a gorgeous bottle of Masi Campofiorin wine made their appearance with me at a party last week and I was reminded that simple is not always just fast and easy but can be just as delicious as something I might slave over (remember that for down the road Barbara!).
While I do love making cocktails and sharing them here; I most often drink wine during the winter.
This red was simply perfect with this mushroom dish. The dish was heated upon arrival at my host home and it was the perfect appetizer for a chilly winter evening.
So perfect I could have eaten the entire tray all by myself; so easy to make and so scrumptious that they were quickly devoured and my friends were looking for seconds!
Bringing something with you to a holiday gathering to share with friends? These were easy, earthy and delicious and disappeared quickly…always a good sign that they were enjoyed!
- 16 medium mushrooms
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- Fresh parsley for garnish
- Olive Oil for garnish
- Preheat the oven to 400F°
- Wipe mushrooms clean and remove and reserve mushroom stems.
- Arrange mushrooms hollow side up in baking dish
- Chop the stem pieces and set aside
- Chop the garlic and parsley and set aside
- In a medium sized mixing bowl, combine the Parmesan cheese and breadcrumbs with stems, garlic, salt and pepper
- Stir the mixture well and add a little olive oil.
- Mound the filling onto the mushrooms; bake for 15 minutes.
- Cool slightly then place in a serving dish. Garnish with parsley and drizzle each mushroom with olive oil.