Stuffed Mushroom Parmesan
Stuffed Mushroom Parmesan is an moderately easy dinner. Made with 6 large mushrooms, 3 tbsp. butter, 1 bay leaf, 1 small onion and 1 clove garlic, minced, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Twist out stems from mushrooms; wash stems and mushroom caps. Mince stems.
Melt butter in a skillet to foaming; add bay leaf. Saute until a golden brown.
Add mushroom caps and saute, covered, until they draw their water.
Place caps in a shallow baking dish or pie plate and keep at room temperature.
Discard bay leaf.
Add stems and garlic to skillet; cover and simmer 10 minutes.
Remove from heat.
Add parsley, ham, egg, pinch of oregano, sherry and enough cream or broth to make a smooth stuffing.
Add salt and Tabasco to taste; mix well.
Stuff the mushroom caps.
Sprinkle caps with Parmesan cheese.
Broil about 5 inches from flame until hot and golden brown (8 to 14 minutes).
Serve immediately.
π· Perfect Pairings
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