Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Recipes
Stuffed Mushrooms with Oregano
This recipe is easily doubled and is a popular appetizer. I like using Origanum xmajoricum in this recipe for its fragrance, however Greek 'Kaliteri' and Syrian O. syriacum are also tasty.
12 large mushrooms
3 tablespoons olive oil
1 garlic clove, minced
1/3 cup chopped parsley
1 tablespoon chopped fresh oregano or 1 scant teaspoon dried crumbled oregano
1/3 cup fine dry breadcrumbs
¼ cup freshly grated Parmesan cheese
Salt and freshly ground pepper
½ cup dry white wine
Carefully wipe the mushrooms clean. Remove the stems and mince them. Heat the olive oil in a small skillet and sauté the stems with the garlic, over moderate heat, for about 3 minutes.
Preheat the oven to 350°F.
Remove the mixture from the heat and add the parsley, oregano, breadcrumbs, and Parmesan cheese. Season well with salt and pepper, and blend the mixture well.
Divide the stuffing among the mushroom caps, packing it and mounding it. Arrange the mushrooms in a lightly buttered 11- by 8-inch gratin dish. Add the wine to the dish and bake the mushrooms for 10 minutes.
Place the dish under a preheated broiler about 2-inches from the heat for about 1 minute, or until the tops are golden brown. Transfer the mushrooms with a slotted spatula to a warm platter. Serve hot or warm.
Serves 6-12
Recipe © Susan Belsinger
Next recipe: Italian-Style Sautéed Peppers