Day One, Page One, Recipe Number One

I thought it might be kind of fun to cook our way through the What's Cooking in Sister's cookbook that Margaret Richins had given me a long time ago. It has some funny recipes (How to Catch A Cowboy, page 98) and some old classics I already know (Strawberry Pretzel Salad page 31). Some of the recipes have funny comments (in a vegetable soup recipe the instructions include "to make this recipe low fat, add less bacon)

We started last night with the first recipe on the first page. One thing you will find about me is I never follow a recipe exactly. I either don't have all the ingredients or I think I can improve it somehow. I'll put the correct recipe first and then my variations to follow.

Italian Stuffed Mushrooms (Funghi Imbotitti) by Steve Prince
6tsp butter or margarine
1/2 C unseasoned bread crumbs
2 garlic cloves, finely chopped
6 tsp onion, finely chopped
2 tsp. parsley, finely chopped
4 tsp parmesan cheese, grated
olive oil
24 fresh mushroom caps

Melt butter in pan. Add bread crumbs and garlic and mix. Transfer to a bowl. Add onion, parsley and cheese; mix. Fill mushroom caps.

Lightly oil bottom of a glass casserole dish. Put in filled mushroom caps. Bake in preheated 325 oven approx. 30 minutes. IF you have put too much oil in dish and they are oily place on paper towel before serving. Will serve 6 people 4 caps apiece.

Buon appetito!

(Emily's variations- I used Pam instead of olive oil and left out the parsley. I didn't do the transfer to a bowl and ended up with maybe 30 mushrooms since some were real small)

We thought this was pretty good! We served them at the New Year's Eve gathering at Brooks house last night. I do have a photo but my card reader isn't working right now so I'll post it later