Did you know February 4th is National Food Holiday: Stuffed Mushroom Day? I didn’t earlier or I would have made them for David because he loves Mushrooms. Then for Charlie and I I would have made us Homemade Soup as its national Homemade Soup as well.
The only problem with that is all I know how to make is the Homemade Potato Cheese Soup my sister and nephew love. I just wish if I had made it that they were here to eat it with me.
Or my mom was here to make the Potato Soup she would make me when I was sick. As for David he says he wish we had Tiny Noodles his mom makes or Homemade Chicken Noodle Soup.
Stuffed Mushrooms
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Directions
- Preheat the oven to 400 degrees F.
- Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
- Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve
Hmmm… Does Chicken and Dumplings count as Soup? If so I think we should go to Cracker Barrel or Cotton Patch as they both have wonderful Chicken and Dumplings.
Thank you,
Glenda, Charlie and David Cates
