My husband and I love mushrooms!! Usually, we eat the ever available white mushrooms simply sauteed in a little olive oil. But when the mushrooms are large, I make stuffed mushrooms. To make things easy and to not heat up the whole place with the big oven, I cook these little delectables in the toaster oven.
Recipe (can be doubled):
1 8 oz package of large white mushrooms, rinsed and dried well
1/4 cup of sweet onions, minced
1 clove garlic minced
1/2 cup fresh bread crumbs
1 tablespoon minced dried cranberries
1 tablespoon extra virgin olive oil
Remove the stems from the mushrooms and mince them finely. Set aside. Also set the mushroom caps aside.
Heat up a skillet. Add the olive oil. To that, add the garlic and onions. Saute until onions are translucent. Add the cranberries. Add the bread crumbs and blend well. Season with salt and pepper.
Fill the caps with the filling. There should be plenty to fill the caps well.
Preheat the oven to 350 (same with the toaster oven). Place the caps on a baking sheet. Bake for approximately 15 to 20 minutes.