This recipe was in the Sunday Telegram and Gazette and I made some changes.

It is very good and a little different.

2 pounds of small button mushrooms.

1/2 cup white balsamic vinegar. I used the dark balsamic the first time and the mushrooms were a lovely brown. Tasted good but not pretty.

One egg yolk

2 teaspoons Dijon mustard

One large clove of minced garlic

1/2 teaspoon onion powder

1/2 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon black pepper 1/2 cup canola oil

8 tablespoons shredded mozzarella

3 teaspoons fresh parsley for garnish

Use a 9 by 13 pan

Wash the mushrooms and place in the pan

Put the rest of the ingredients in the blender to make the marinate.

Pour the marinate over the mushrooms and coat well.

Bake for 30 minutes. Stir the mushrooms once or twice.

Turn the oven to broil and broil 10 minutes till the mushroom liquid evaporates a little.

Add the mozzarella cheese.

Broil till the cheese is melted.

Take out of the oven and add the parsley.

I served this with left over roasted chicken.

Thank you Alicia Ross at Kitchen Scoop. Hope you don’t mind my changes.

Published by cmangoff

View all posts by cmangoff