We actually made these mushrooms a few weeks ago, but never posted them simply because we didn't measure anything. That has made it very difficult to provide much more than a general idea of quantities, which is the way I frequently cook, anyway. I do understand that lots of people really want those specific details, so we'll do our best to provide some approximations. When it comes to filling the mushroom caps, though, just approach it with a sense of abandon. I mean, how can you really go wrong?
INGREDIENTS & PROCEDURE
Use approximately 1/4 cup of filling per mushroom cap.
You will need a little white wine and some olive oil for all the fillings.
The general procedure for preparing the mushrooms follows the ingredients lists for the mushrooms shown here.
FONTINA & HERBS
Saute onions in olive oil until softened. Add bread crumbs, garlic and pine nuts. Saute 1-2 minutes. Add salt and pepper and Fontina and toss again. Immediately stuff mushrooms.
1 oz Fontina cheese per mushroom, cubed
Salt & pepper
SPINACH & RICOTTA FILLING
Quickly saute a handful of spinach and some garlic in a bit of olive oil until spinach is just wilted. Mix with remaining ingredients, stuff and bake as directed.
BELL PEPPERS & MARINARA SAUCE FILLING (VEGAN)
Saute bell peppers in olive oil until softened. Do not blacken or burn. Add remaining ingredients and toss to mix well. Stuff mushroom caps. Top with a small spoonful of sauce if desired.
Bell Pepper, minced
Preheat oven to 350F.
Wipe the mushrooms with a damp paper towel.
Carefully remove the stems and discard. The stems in these giant caps are generally too small and too tough to use.
Scrape out the brown "gills" if you like. They are perfectly edible, so this step is optional.
Spritz the inside of each mushroom cap with a little white wine. If you are loathe to put your wine in a spritzer bottle, then simply dribble about a teaspoon inside each cap.
Brush the outside of each mushroom with olive oil and place in a baking dish.
Fill each cap with about 1/4 cup filling.
Bake for 15 minutes, or until sizzling.