by Charlie Burke
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This is one of the first successful
recipes I made when I began
cooking. It does have a '70s feel,
but that doesn’t lessen the fact that the mushrooms taste great and are always a
hit. Whenever someone asks me for an appetizer recipe I suggest this one,
because it has such bold flavor compared to most stuffed mushroom recipes
and is essentially fool proof. If you are taking stuffed mushrooms to a party,
one tip I recently heard is to bake them in miniature muffin tins so you can
transport them and reheat them without losing a crumb.
1 pound medium mushrooms
2 tablespoons butter, melted
1 small onion, minced
¼ cup minced pepperoni
¼ cup minced red pepper
1 clove garlic, minced
½ cup pinko or dried bread crumbs (originally Fritz crackers, which are fine)
4 tablespoons grated Romano cheese
1 heaping tablespoon Italian flat leaf parsley, finely chopped
1/2 teaspoon seasoned salt or plain salt
¼ teaspoon dried oregano
Freshly ground pepper to taste
¼ cup chicken broth
Preheat oven to 350 degrees. Brush mushrooms to clean them and remove
stems. Trim and finely chop stems and add to bowl along with all filling
ingredients. Mix well and stuff mushrooms. Bake until stuffing is lightly
browned and mushrooms are soft (25 – 30 minutes). Serve immediately. If you
plan to serve them later, cook for 20 minutes and reheat at 350 for 10 minutes.
Be prepared to be asked for this recipe. I gave it to friends Bob and Nancy
Johnson many years ago, and when I asked for a recipe for the Sunburn ton
Farmers’ Market Cookbook, Bob sent me this same recipe!
About the author: An organic farmer and avid cook, writer Charlie Burke is the
vice president of the New Hampshire Farmer’s Market Association (www.
nhfma.org) and helps run the Sanbornton Farmers' Market. Along with his wife,
Joanne, he grows certified organic herbs, greens and berries at Weather Hill
Farm in Sunburn ton, NH.