Container of Grated Locatelli Cheese
Container of Plain Breadcrumbs
5 cloves garlic, minced
1/3 bunch of parsley, chopped finely
30 to 40 white stuffing mushrooms, cleaned and ready to stuff!
Drizzle inside of mushrooms with a little Olive oil and sprinkle a little kosher salt in each. Place in a non stick pan on stove top with enough water to cover the bottom of the pan. Heat stove to medium or medium high. You want a low grade boil.
Mix 1 cup grated locatelli cheese in a bowl and add 1 and a 1/2 cups bread crumbs. mix in garlic and parsley. mix well, this is your stuffing mixture. (add more cheese if you like lots of cheese.)
Fill each mushroom cap with the stuffing. Spoon a little of the water, from the pan, on top to condense down the breadcrumb mixture. As mushrooms cook down, add a little more breadcrumb mixture to keep the caps filled so that it is a little “overfilled”. (I actually keep a piece of foil over the top of pan while it cooks, to help with the steaming process, but that way it is not completely sealed so that there is too much steam). Continue to monitor water, to ensure there is always a shallow amount in bottom of pan (it will actually turn into a gravy, so keep a shallow amount in pan while it cooks always, the more steam, the better the mushrooms)…. continue to cook down until mushrooms are to your liking (you may add more breadcrumb mixture again, and continuously spoon the pan gravy over them while they cook). I like mine steamed thoroughly, so if you like yours a little less cooked, just keep an eye on them until they are done to your liking. Take them out of pan, put on a platter and drizzle pan sauce over them and garnish with fresh parsley if you like! Enjoy!!!!! They are addictive!
Photo to come!!!