Ah, the lowly mushroom cap. So unattractive, yet so incredibly tasty!
I was feeling nostalgic this evening for a special Chicks night at the Earle last year during a rare visit from one of my out of state Chicks and a local friend of hers that I have had the pleasure of getting to know better in the last couple of years. They are two lifelong friends who have been generous enough to share their friendship with me and I have a lot to thank both of them for in terms of advice, support and my own personal growth. Along with laughing, sharing and commiserating, we ate mushroom caps that night and ended up ordering a second order because they were SO GOOD and they made us happy. So Chicks, make this recipe and enjoy. They are my own version, but I think that they are as good as the ones we had that night. And Anne, when you finally get back into town, I will make many, many of them for the three us to indulge in.
This recipe is a SNAP if you have a food processor. It takes 5 minutes to prepare and 15-20 minutes to cook depending on the size of the mushrooms. Make lots, as they will be gone in an instant. I made this recipe to prepare one 10 ounce package mushrooms – multiply accordingly. Also, if Trevor is coming over, omit the olives. Kelly says it’s the one thing he can’t stand…
Stuffed Mushroom Caps
10 ounce package of white button mushrooms, stems removed and saved
6 pitted Kalamata olives
1/4 cup Pecorino Romano shredded
2 T Pine nuts
2 T Olive oil
1 T Fresh parsley
3 Garlic cloves
Preheat oven to 350 degrees.
Place mushroom caps on a baking sheet and twist out the stems, leaving a hole where they once were. All other ingredients along with the stems go in the processor and pulse until chopped. You may have to scrape the sides once in order to get a good mix.
Use a spoon to scoop the filling into the mushroom crater, creating a small mound on top of each cap.
Bake 15 to 20 minutes, until toppings are firms and caps are soft.
Enjoy!
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