This recipe was inspired by my dear friend Shari. This is such a forgiving recipe, if there seems to be too much filling, just pile the stuffing a little higher.
15 large mushrooms, washed and stemmed, reserve the stems for the filling
2 celery stalks, finely chopped
2 medium size carrots, finely chopped
2 medium onions, finely chopped
3-4 sprigs of parsley, minced (optional)
mushroom stems, finely chopped
2 sprigs of sage, minced (optional)
3/4 cup of seasoned dry bread crumbs
milk or cream
salt & paprika
Lightly oil a shallow casserole dish and arrange the mushrooms, bottoms up. Brush the mushrooms with canola oil or melted butter.
Heat 2 tablespoons of butter and/or oil over medium heat in a non-stick pan. Saute the celery and carrots for a few minutes. Add the chopped onions and continue to cook until softened. Add the chopped mushroom stems and herbs. Continue to cook until soft and beginning to brown.
Mix sauteed vegetables with bread crumbs, salt and a sprinkling of paprika. Bind the mixture together with the milk or cream, about 2 tablespoons. The mixture should be moist but not wet.
Stuff the mushrooms and sprinkle with paprika and some grated Romano cheese. Bake at 400˚F about 20-30 minutes until the mushrooms are tender and the top begins to brown.