Here is a dish that resides in two of my favorite places to eat: in the land of side dishes and luxurious party snacks. I have nothing against stuffed mushrooms — I’ll always eat them — but anything that involves an often complex sauté of ingredients scooped tinily and mounded carefully into mushroom caps (that frequently get dry or leathery in the oven, I know you’re nodding in agreement right now) that need to be served warm is not exactly going to fall in the unfussy category. This recipe rejects the scoops, the caps, and even the fine chop of stems and homes in instead on the flavors that make stuffed mushrooms awesome, baked messily in a pan for scooping onto plates or toasts.
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