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I make vegetarian stuffed mushrooms.
several large cremini mushrooms
breadcrumbs
2 cloves garlic
some scallions
1 tablespoon or so of butter
fresh herbs--whatever you have on hand is fine, or whatever you think coordinates best with everything else
salt
pepper
Remove the stems from the mushrooms and mince them finely. Mince the two garlic cloves, and finely chop the scallions. Mince whatever herbs you are going to use. Saute the mushrooms and scallions together over medium heat, adding the garlic and herbs after the mushrooms and scallions are nicely softened. Saute a minute more and then add enough breadcrumbs to soak up any remaining butter. Season with salt and pepper. Toss this together and remove from the heat. Stuff your mushrooms, and bake at 400 for about 12 minutes, or until the mushroom caps are softened.
It's an easily interchangeable recipe: you can tailor it to Thanksgiving (using sage as one of your herbs) or an Italian meal (use basil), and meat eaters like it too. The key is to use creminis, not white button mushrooms!
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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