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VIRGINA MAZZOLA’S STUFFED MUSHROOMS
Ingredients
large cap mushrooms bread crumbs unflavored
cut up fresh Italian parsley Parmesan cheese
salt, pepper to taste (garlic salt if desired) olive oil
Instructions
Do not wash mushrooms, wipe with a dry cloth.
Combine all the rest of the ingredients. Fill caps with mixture and put cavity side up
on baking pan, drizzle with olive oil until crumbs are saturated. Bake at 350 degrees
for about 15 minutes or until done depending on size of mushrooms
Virginia “Nan” Mazzola made it in her white ceramic pan and her grandson Ron
Wright continues the tradition with the mushrooms. Ron changed the recipe to what
he wanted.
RON WRIGHT’S STUFFED MUSHROOMS
Ingredients
large mushroom caps
seasoned bread crumbs
Parmesan cheese
fresh Italian flat parsley chopped
salt
olive oil
Instructions
Do not wash mushrooms, wipe with a clean dry cloth.
Cut o stems and save to use at another time. Mix together the seasoned bread
crumbs, Parmesan cheese and parsley. Fill mushroom caps. Drizzle olive oils on top
of each cap until bread crumbs are thoroughly saturated. Bake at 350 degrees for
about 20-30 minutes depending on size of mushroom caps.
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