Tuesday, June 4, 2013

Stuffed Shrooms (#2)

Although I'm a stalwart fan of these stuffed mushrooms, I recently made the ones in The Lotus and the Artichoke cookbook to mix things up. These were delicious--I especially liked the texture of the filling with bread crumbs--but ultimately I think I prefer the other recipe. It depends, I think, on what you're pairing with the mushrooms: this recipe is more European/Thanksgivingy, and the first recipe is more tangy and Middle-Eastern-influenced.

Stuffed Mushrooms

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