Mushrooms are like cilantro – people usually either love them or hate them. And as is the case with cilantro, I love them.
The first fresh mushroom I tasted came off a charcoal grill, dripping butter and fragrant with garlic. It was delicious, and I had no idea what it was!
When they told me it was a mushroom I thought they were making it up, as my life until then had contained only canned mushrooms: floppy little brown rubber rafts floating in a sea of red spaghetti sauce. The texture and flavor of fresh mushrooms opened my eyes to a new world of possibilities, and poor little canned mushrooms were kicked to the curb.
I rarely make stuffed mushrooms twice the same way – but this version is worth keeping.
6 large crimini (brown) mushrooms
1/4 large onion, diced
olive oil or butter
garlic, salt, and pepper, to taste
One large handful salad greens – spinach, dark leaf lettuce, etc – cut in ribbons
2 oz smoked black pepper cheese, diced
1 egg, beaten
Preheat oven to 425 degrees F or crank up the grill.
Remove the stems from the mushrooms and put the caps upside down on a baking tray – season with salt, pepper, and garlic, set aside.
Dice the stems and stir-fry them with the onions in the olive oil or butter, also seasoned with s/p/g, until they’re tender. Remove from heat and let cool slightly.
In a bowl, combine the cooled stems and onion mixture, the greens, cheese, and beaten egg. Pile it by spoonfuls on the mushroom caps. Bake or grill about 20 minutes, or until they’re heated through. Top with shredded parmesan. Yum!