Family Recipes and Memories: Stuffed Mushrooms

Family Recipes and Memories

Stuffed Mushrooms

There were many foods I never ate in growing up… and these were never served on our family table. Probably… because my grandparents didn’t grow them! Both of my grandparents had farms, so whenever we visited we came home with bags of fresh vegetables. I have no memory of my mother ever buying veggies at the supermarket!

After marrying into an Italian family, I was introduced to many new foods and vegetables… and even though I didn’t like them at first… they finally grew on me! The first stuffed mushrooms I ate were made by Aunt Mary (DeTulio-Pompone), but somehow I added my twist to them… using Lagastino’s! I’ve also made them with sausage and crabmeat, but somehow I think these give the best taste!

Stuffed Mushrooms

Ingredients:

• 1 pkg mushrooms (I usually use the button ones for appetizers) Depending on how much stuffing you make; you may need more than 1 package.
• mushroom stems – chop the stems finely and add to mixture to cook
• 1 stick button (add more if needed)
• Italian bread crumbs – I add enough to make the mixture all meld together.
• 1/2 stick or less finely chopped celery (If you don’t have, it will taste just fine)
• Lagastino’s – about 6-8 oz. / add more if making a larger batch
• Salt & Pepper to taste

Directions:

I prepare my mushrooms first, cleaning and popping off the stems… chop the stems finely and add them to the pan to cook along with the celery and chopped Lagastino’s.

Cook the chopped mushroom stems, celery and Lagastino’s with the melted butter in the pan and saute until soft. Turn off the heat, and in the same pan… add enough bread crumbs to mix well together.

Before filling mushroom caps, I take a spoon and lightly scrape the inside to make a well to add the mixture into. Pack the cap with your seasoned mixture and place in a baking dish. Before baking, drizzle a small amount of butter over all and cover to bake.

Bake 350 oven 20-25 minutes. It doesn’t take long, so don’t overcook. Give a peek after 20 minutes, as you don’t want them to overcook!

If you happen to be lucky enough to have any leftovers… they reheat just as good, and also freeze well to enjoy another day!

I usually make these for Christmas and other holidays as they are my daughters favorite… and often requests them! This year I am making them for Easter.

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© 2018, copyright Jeanne Bryan Insalaco; all rights reserved

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