Yet Another Redwall Recipe
Stuffed Springtide Mushrooms
1 t vegetable oil
2 portobello mushrooms
1 T unsalted butter
1/4 c breadcrumbs
2 t sesame seeds
pinch fresh parsley
pinch dried thyme
salt and pepper to taste
1/4 c grated cheese
Preheat oven to 400* and brush a rimmed baking sheet with the oil.
Pull the stems from the caps and put the caps to one side. Trim
away the bottoms of the stems and chop the stems finely. Melt
butter in a pan over medium heat add mushroom stems. Cook until
soft, 4 to 5 minutes. Take pan off heat. Stir in breadcrumbs,
sesame seeds, and herbs into the pan and season with salt and pepper.
Place the caps in the baking dish (stem side up) and spoon filling
into them. Sprinkle each with cheese. Bake until golden brown,
15 to 20 minutes.
My wife didn't want breadcrumbs, so I tore up half a slice of
bread and put it in my 'shroom. I mixed the seeds and herbs in
with the stems while they were cooking. I used blue cheese for my
cheese, my wife opted for feta cheese and parmesian cheese.
Extremely good. For some reason, the skin was chewy. Next time
I make it, I may skin the mushroom first.