Mushie's Stuffed Mushrooms

(by Karen Stanion)

12 - 18 oz. white mushrooms or Baby Bellas

2 T. olive oil, plus extra for pan

4 - 6 chopped garlic cloves (my way) or 1 heaping T. jarred chopped garlic (Mom's way)

1/2 c. Italian seasoned bread crumbs

1 c. grated Parmigiana-Reggiano or Pecorino Romano

salt and pepper to taste

crushed red pepper (optional)

Stem the mushrooms, and pulse the stems in a food processor until finely minced. .

In a small skillet, heat 2 T. olive oil.

Add garlic and sauté for one minute until fragrant.

Add minced mushrooms, and season with salt and pepper to taste.

Add optional red pepper flakes, and sauté for 2 - 3 minutes until mushrooms are just cooked.

Cool slightly, and add bread crumbs and cheese.

Stuff the mushroom caps generously.

Place mushroom caps in an aluminum pan rubbed with olive oil (or use cooking spray)

Preheat oven to 350 F. and bake for 20 - 30 minutes, until the tops are crispy.

*There are many variations, but my favorite is turkey or pork sausage, scallions, and cream cheese. Cook the sausage, garlic, and scallions first, then add the minced mushroom stems, bread crumbs, cheese, and cream cheese. Proceed as above.

(Read Like Peg and Kelly Bundy, the story that accompanies this recipe.)