Mon Mama's Stuffed Mushrooms
1 doz cremini mushrooms, stems removed and reserved
1/2 cup of breadcrumbs (make your own with the Petite Loaves in this week's share, or make them gluten free with Glutino bread crumbs -- also dairy & egg free)
1 Tbsp garlic, minced
1 tsp soy sauce (Kikkoman has a great gluten-free variety)
3 Tbsp butter, melted (use Earth Balance margarine for dairy free)
1/4 cup jack cheese (I used Daiya mozzarella shreds, which are a dairy free product that's also soy free)
1/4 cup dry red or white wine
Ground black pepper
Preheat oven to 350 degrees.
Gently wash your mushrooms by rinsing under water and lightly rubbing your fingers over them to remove the dirt. Don't scrub them as you'll actually lose some of the wonderful earthy, mushroom flavor. Pop the stems out and allow the caps to dry on a paper towel. Trim the soil end of the stems and then dice the reserved stems for use in the stuffing.
In a bowl mix together the diced stems, breadcrumbs, garlic, soy sauce, cheese, wine, and half of the melted butter. Mix well to combine and then season with ground black pepper to taste.
Place mushroom caps on a baking sheet and drizzle the remaining butter over top and around the mushrooms to prevent them from drying out. Then stuff each cap generously with the stuffing. I had a good bit of stuffing left over, so I rolled it up into 4 stuffing balls that I placed on the baking sheet too (they turned out tasting a lot like arancini -- fried rice balls). Bake for 10 minutes at 350. Then turn broiler onto high and move mushrooms to the top rack of the oven. Broil for 3-5 minutes or until slightly browned and you can see the stuffing start to bubble and pulsate. Keep an eye on them in the broiler as they can go from fine to smoking very quickly.
Transfer to a plate to cool slightly and enjoy with some wine...and maybe a call home to your mama.