Cookin Chicago Brick Oven Style
Does this look a face that knows how to cook Pizza? He also knows how to make a great pizza oven. Thanks Carm and Bill from Chicago Brick oven for cooking the pies. They also made some awesome marinated flank steak and stuffed mushrooms (recipe below).
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One of Our Favorites from Chicago Brick Oven
Stuffed Mushrooms
25 Whole Fresh Mushrooms
1 Tbsp. Vegetable Oil
1 Tbsp. Minced Garlic
8 oz. Cream Cheese, softened
1/4 cup Grated Parmesan or Romano
cheese
1/4 tsp. Ground Black Pepper
1/4 tsp. Onion Powder
1/4 tsp. Ground Cayenne Pepper
**Add even more goodness by adding hot or mild Italian sausage that has been fried and drained.
1. Clean mushrooms with damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to skillet. Fry until moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan or romano cheese, black pepper, onion powder, cayenne pepper, and sausage if using. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps in an aluminum cookie sheet or cook in the hearth.
4. Bake for 5-10 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Enjoy!
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Greetings!
