2 lb large mushrooms (about 40)
1/2 cup grated romano cheese
3/4 cup dry bread crumbs
1/2 cup grated onion
2 cloves garlic, minced
3 tbsp minced parsley
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp oregano
3/4 cup olive oil
Directions
Wash but do not peel mushrooms. Remove stems and chop. Mix all
ingredients except mushrooms and oil. Stuff mushroom caps. Pour a
little oil into baking pan; arrange mushrooms in pan. Pour remaining
oil over each one. Bake at 350F for 25 minutes. Serve.
Servings: 1 servings
Cheese-Stuffed Mushrooms - Nsvhol Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Mushroom; Vegetable
The History of Recipes
We can follow the history of `recipes` back into distant history, in fact as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these ancient cook books were just primitive pictorial instructions for preparing meals.
Later on, in Roman times around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were separated into starters, entrees and desserts, something that is very familiar to us today. He also describes how the ancient Romans used many different herbs, including many that are still in use today such as bay, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from the East, such as parsley, basil and rosemary. These new herbs and spices was responsible for a surge in recipe books, some of which are now in academic collections. By the advent of the twentieth century, cookery publications were greatly in demand due to increased literacy, more free time and having more money to spend. |
We hope you enjoy this Cheese Stuffed Mushrooms Nsvhol recipe.
