Yay for fungi!! I love them, always so easy with loads of flavor. I can’t remember this first time I had these delicious little treats, but I do know I have loved them for a long time. I use to have to prep four cases a day at a little place call Maggianos Little Italy; this is back when there was only one, the original. Now it’s a huge restaurant group, with places all over the country.
I had the pleasure of working there for 2 years all in the kitchen, and I have to say it was one of the toughest jobs I have had. When we did prep there it was always by the case…multiple cases. I would start the morning off by prepping lettuce; Iceberg and Romaine four cases of each, that’s 192 heads of lettuce every day! Followed by the mushrooms and the rest of the prep list not a second to spare in this restaurant.
Maggianos was my greatest cooking experience, a well-oiled machine that took no prisoners. You had to work hard there or get out of the way. It taught me everything about kitchen organization, rotation of products, speed and quality. Not to mention honing my cooking skills to a higher level. Sorry folks, rambled on here a bit just a little glimpse into the cooking life of Paulie.
Baby Portobello Mushrooms- 20 ounces (stems removed)
Olive oil- 3 tbsp.
Salt & pepper- to taste
Crushed red peppers- 1 tsp. (optional)
Parmesan Cheese- 1 cup (fresh grated)
Butter- 2 sticks 8 ounces (melted)
Panko bread crumbs- 1 cup
Parsley- 1 tbsp. + some for garnish
Method to the Madness
1) Pre-heat the oven to 400. In a large mixing bowl add the mushrooms, olive oil, red peppers and salt & pepper, mix well. Careful they break easy.
2) Bake in the oven for 12-15 minutes, until browned and tender. While the mushrooms are baking, in another mixing bowl add the butter, bread crumbs, Parmesan, nutmeg and parsley season with salt & pepper mix well, set aside.
3) Remove the mushrooms for the oven and let cool to the touch. Stuff the mushrooms with the bread crumb mixture and return to the oven. Bake for another 10 minutes and serve hot. This recipe can be made in advance, just refrigerate after stuffing and increase your cooking time when ready, 15-20 minutes. They should be golden brown on top when ready.