Oh, people.
These mushrooms are so good.
One of the things I try to do a little bit when the family is in the house is to switch up hors d'oeuvres. But dessert is tied for first place with priorities, and hors d'oeuvres are usually an afterthought for me.
No, I'm kidding. The recipe isn't online, but it's easy enough to grasp--saute the mushroom stems with onion and garlic, then toss with chopped proscuitto, parmesan, parsley and some olive oil. Also, truthfully, I focus far more on the main event, which is dessert, of course. I don't care.
Call me a rebel. You won't have any leftovers, I promise. It's easy enough (and very quick) to serve cheese, fruit and crackers every night and practically criminal NOT to, since the Fruitful Basket carries such divine cheese. This should be pretty clear by how many recipes I haven't cooked out of this chapter!
Well, I'm trying to mend my ways, and this was a good place to start. These mushrooms are fantastic. I could make a meal of them. Stuff and bake.
One of my main objections to stuffed mushrooms--too bland--is resolved brilliantly by the proscuitto.
My other one--mushrooms so big you can't eat them gracefully as finger food--I resolved myself by buying normal sized mushrooms instead of large ones as the recipe directs.
