Shelly's Recipe

ROASTING AND STUFFING MUSHROOMS TIP

Category: Stuffed Mushrooms

To prevent soggy, overcooked stuffed mushrooms dribble down at parties, roast the caps before stuffing. Roasting not only cooks the caps, it draws out excess liquid. Sprinkling the mushrooms with coarse salt before roasting helps extract maximum moisture without overcooking and helps flavor the mushrooms.

Preheat the oven to 425. Remove stems from mushrooms. Finely chop stems; set aside. Toss caps with 1/2 cup olive oil until evenly coated. Arrange caps stem side up on baking sheet. Sprinkle insides of caps lightly with salt. (This adds flavor and draws out moisture.) Roast 10 minutes. Turn caps over. Roast 6 minutes longer. Drain caps stem side down on paper towels. While mushrooms roast, prepare the stuffing of your choice.