Recipes for stuffed mushrooms are a dime a dozen. Keeping this in mind, I wanted to make it a little different. We have gourmet vinegars and any flavor would add to this recipe but here's what I did:
Stuffed Mushrooms Ala Janet
12 large mushrooms
4 oz cream cheese
1/2 cup shredded mozzarella cheese
1/4 cup bread crumbs
3T French Herbs ( This is a blend of Herbs with chives and basil along with other herbs)
3T Black Fig Vinegar (we carry Cuisine Perrel's Brand)
Pecan or grapeseed oil. ( We carry both. Pecan is exceptionally high in antioxidants)
Salt & Pepper to taste
Wash and destem the muschrooms. (Option: you can also add the chopped stems as part of the stuffing in place of the bread crumbs.) Allow cream cheese to come to room temperature the mix the mozzarella cheese, herbs and bread crumbs into it. Pour 1/4 teaspoon vinegar into the bottom of the cap and allow it to soak in. Stuff the mushrooms with the mixture then sprinkle the top lightly with oil. Bake in oven at 400 degrees for 15-20 minutes.
I found the tang of the vinegar added great taste to this appetizer. Let me know if you try it.
Janet
