Wednesday, May 26, 2010
Mushrooms caps with stems removed and set aside.(they don't have to be white button)
stone mill brand spinach artichoke parmigiana dip.
grated cheese any kind ya like.
add ins(these are to your taste and allergies requirements):
sun-dried tomatoes, artichoke hearts, blue cheese, bacon, pesto. spring greens etc. (you are only limited to your imagination.)
Clean mushrooms with a paper towel of piece of washable terry cloth. (DO NOT GET THEM WET, THAT MEANS NO RINSING) I use my fingers. take the dip and I used one big one for 2 containers of bulk mushrooms. chop the stems up and add to dip. ad cheese and add ins.
put caps in a baking pan cap side down. take mixture and need with your hands (I wear a glove) then take hand fulls and stuff in to mushrooms (don't be afraid to stuff it will all settle in and around the mushrooms).
bake at a 375 oven for 30 to 50 minutes depending on how done you want them and if you want the cheese to form a golden skin on the top of the mushrooms.
I cook buy "smell and dump hand fulls till it all looks right" method.
*note they will be oily from cheese and such, you can take a spoon and drain off the pockets of oil if you want, it is only cheese fat and olive oil*
they are great the next day if, they last that long cold!