Rancher/Chef Jim Rubino shares his recipe for the stuffed mushrooms that were a hit at the Festival’s Gourmet Alley. These mushrooms make great finger appetizers for company (but don’t forge the family too). Prepare them the day before or at the last minute but be sure to make plenty for they’ll quickly disappear.
1 cup butter
1 cup crushed garlic
1 lb. Grated parmesan cheese
1/3 cup chopped parsley
50 large mushrooms
Melt butter, stir in crushed garlic, grated cheese and parsley. Mix well. Brush mushrooms clean, remove stem, leaving center of mushroom empty. Stuff mushroom smoothing top. Place on broiler pan, stuffing side up, and broil until top turns golden brown. Serve hot out of the broiler!
