Additional tips
In Spain, to make a savory filling for stuffed mushrooms, sausage or ham are added to chopped mushroom stems, along with onion and garlic. The mushrooms are then topped with bread crumbs or a combination of grated cheese and crumbs. For even cooking quickly sauté the mushroom caps in olive oil or butter to brown and soften them a bit before stuffing. These can be assembled ahead of time, then baked.
Recipe credit:
Joyce Goldstein, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Served at the World Marketplace on Thursday, Nov. 2, 2006.