Andalusian Stuffed Mushrooms
1 pound mushroom caps, white or baby bella
1 clove garlic, minced or pressed
2 thin slices onion, minced or 1 bunch scallions, white and pale green stems
2 tablespoons parsley, minced
1 tablespoon olive oil or butter
cup bread crumbs, fresh or dried, (such as panko), finely ground, divided
Olive oil and/or butter
White wine or sherry
Heat oven to 350 degrees.
Remove stems from mushrooms and mince the stems.
In a skillet over medium heat, saute garlic and onions in olive oil until wilted. Reduce heat to low, add minced mushrooms and cook until moisture evaporates, about 3 minutes. Mix in parsley and 6 tablespoons bread crumbs. Add sherry or brandy, a little at a time, until mixture binds together. Remove from stove; season with pepper.
Stuff mushroom caps with mixture and sprinkle remaining bread crumbs. Bake on cookie sheet or saute in a thin layer of olive oil and butter 10 minutes.
Serves five to eight.
Cook's notes: You may add 2 tablespoons minced ham, Spanish chorizo or other sausage to the chopped mushroom stems as they saute; if desired add grated Manchego cheese to the bread crumbs and herbs, such as thyme, paprika or oregano.