This is a favorite (and easy) appetizer that looks more impressive than the time it takes to prepare.
12 large white mushrooms
Olive oil (for brushing)
2 Tablespoons unsalted butter
1 Cup finely chopped onion
3-4 Garlic cloves (minced)
1/2 Cup toasted wheat germ
4 Tablespoons fine chopped pecans
4 Tablespoons freshly grated Parmesan cheese
2 Tablespoons soy sauce
2 Tablespoons minced fresh FLAT-LEAF parsley
2 Tablespoons minced fresh basil
Freshly ground pepper to taste
Dashof (Hungarian) paprika
Preheat oven to 375 degrees. Quickly rinse and use a mushroom brush to brush away dirt from mushrooms. Remove the stems from mushrooms. Finely chop enough stems to yield 1 cup and set aside. Lightly brush the mushroom caps with oil. Place the caps, rounded-side down, on a baking sheet lined with parchment paper.
Stuffing: Melt the butter in a medium nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until fragrant, about 1 minute. Add the mushroom stems and garlic; continue cooking, stirring occasionally, until the mushrooms and onion are tender, about 4-5 minutes. Remove the pan from the heat. Stir in all the remaining stuffing ingredients. Taste and adjust the seasoning.
To serve, fill the mushroom caps with the stuffing; sprinkle with paprika. Bake for about 10 minutes, or until the stuffing is heated through and lightly browned. Serve immediately.
Prep tips: Stuffing can be made a day in advance, covered and refrigerated. Mushrooms can be stuffed up to 2 hours before baking; cover and refrigerate; bring to room temperature before baking.
Image and alternative recipe found at www.food.com.