Stuffed Mushrooms with Oregano
Classic baked mushroom caps stuffed with sautéed stems, herbs, breadcrumbs, and Parmesan; finished under the broiler.
Instructions
-
Carefully wipe the mushrooms clean. Remove the stems and mince them. Heat the olive oil in a small skillet and sauté the stems with the garlic, over moderate heat, for about 3 minutes. Preheat the oven to 350ºF.
-
Remove the mixture from the heat and add the parsley, oregano, breadcrumbs, and Parmesan cheese. Season well with salt and pepper, and blend the mixture well. Divide the stuffing among the mushroom caps, packing it and mounding it.
-
Arrange the mushrooms in a lightly buttered 11- by 8-inch gratin dish. Add the wine to the dish and bake the mushrooms for 10 minutes. Place the dish under a preheated broiler about 2-inches from the heat for about 1 minute, or until the tops are golden brown. Transfer the mushrooms with a slotted spatula to a warm platter. Serve hot or warm.
Notes
I like using Origanum × majoricum in this recipe for its fragrance; Greek ‘Kaliteri’ and Syrian O. syriacum are also tasty.
