Mushroom Caps with Basil-Pecan Stuffing

Sigh. When *I* say something has a lot of wheat germ in it, you can be sure that There Is A Great Deal Of Wheat Germ In It. I promise to put up my wheat-germ containing granola recipe soon, so that anyone who happens to make this will have another outlet for their wheat germ. Why does it come in such big jars, anyhow?

Michael was happy with this, but I didn’t really like it. As you know if you read this page, mushrooms are a tough sell for me. I could have improved it by cooking the mushrooms with more oil and soy sauce at a higher temperature, and by replacing some of the wheat germ with Panko.

This is another one from Vegetarian Appetizers by Paulette Mitchell.

6 large white or cremini mushrooms (about 2 1/2 in. in diameter)
olive oil for brushing

1 T. unsalted butter
1/2 c. finely chopped onion
2 cloves garlic, minced
1/4 c. toasted wheat germ
2 T. finely chopped pecans
2 T. freshly grated parmesan (eh, I had Dry Jack and used that.)
1 T. soy sauce
1 T. minced fresh parsley
1 T. minced fresh basil
salt and freshly ground pepper to taste

Preheat the oven to 375. Remove the stems from the mushrooms. Finely chop enough stems to yield 1/2 c. and set aside (use the rest for another purpose). Brush the mushroom caps with oil. Place the caps, rounded-side down, on a baking sheet ligned with parchment paper (it sticks to the sheet better if you rub a little oil on the sheet too.) Place in the oven and roast for about 10 minutes. Set aside.

To make the stuffing, melt the butter in a medium nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until fragrant. Add the mushroom stems and garlic. Continue cooking, stirring occasionally, until the mushrooms and onion are tender and the mushrooms are significantly reduced in volume. Remove the pan from the heat. Stir in all the remaining stuffing ingredients. Taste and adjust the seasoning.

Fill the mushroom caps with the stuffing – it is best to press it in with your hands. It may need a little water – a couple tablespoons – to stick together enough. Bake for about 10 minutes, or until the stuffing is heated through and lightly browned. Serve immediately.

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