" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Good Stuff


It looks like we are finally getting some good summer weather!

For a while there entertaining on the patio was a wash out! No pun intended. But all that is behind us now..Its looking like August is going to be a beautiful month for backyard entertaining.

This is a simple dish that can be done in the oven or on the grill.
You can vary the filling to suit your tastes. Look for large stuffing mushrooms at least 21/2 inches in diameter or small portabellos.

These are great along side a juicy steak as a side dish, on their own as an appetizer or as a light meal with a salad.

Welcome Back Summer!

Stuffed Mushrooms

  • 8 large button or small portabello mushrooms
  • 1/2 cup of bread crumbs
  • 1/2 cup Parmesan cheese grated
  • 2 minced garlic cloves
  • 4 tablespoons of minced fresh herbs ( thyme, mint, oregano, basil and chives)
  • salt and pepper
  • olive oil
  • butter

Clean mushrooms and remove stems.
Finely dice stems. In a frying pan heat the olive oil and butter and add the stems along with the garlic and saute until soft.

In a bowl mix the cheese, bread crumbs, herbs, salt and pepper.
Add the garlic and mushrooms and mix well.

Place the mushrooms hole side up on a baking sheet coated with olive oil.
Stuff each mushroom. You can add more cheese on top if you wish.
Brush the sides of the mushrooms with olive oil. Drizzle over top as well.
Bake in 375 degree oven or place on grill and cook until mushrooms are tender and filling is heated , about 15 to 20 minutes.

Wine Suggestion: Pinot Grigio