Pontoon Food by Jon Davis

Author:Jon Davis
Language: eng
Format: epub
ISBN: 9781591936091
Publisher: Adventure Publications
Published: 2016-07-05T16:00:00+00:00

Ingredients

16 ounces fresh mushrooms (white button or cremini)

1/2 cup onion, finely chopped

3 tablespoons olive oil

1 clove garlic, minced

1 1/2 tablespoons lemon juice (about half a lemon)

1/3 cup panko-style breadcrumbs

1/2 cup Romano cheese, freshly shredded or grated

1/4 cup fresh parsley, finely chopped

Salt and pepper to taste

Directions

Preheat oven to 425 degrees. Separate mushroom caps and stems, setting the caps aside. Dice the mushroom stems and reserve. Over medium-high heat, sauté onion in olive oil. When onion becomes soft and translucent (about 5 minutes), add chopped mushroom stems; sauté until stems expel juices, about 5-10 minutes. Add garlic and lemon juice, and cook a few more minutes until most of the liquid has evaporated. Remove mixture from heat and allow to cool slightly. Mix in breadcrumbs, cheese and parsley. Season with salt and pepper. Stuff mushroom caps with breadcrumb mixture. If stuffing is too dry, add more olive oil. Arrange stuffed mushrooms on a parchment paper-lined baking sheet and roast for 10 minutes or until mushroom caps are soft and stuffing begins to brown.

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