Stuffed Mushrooms

It's the weekend and I was searching for inspiration for Fall and cooler weather recipes.  I walked around a few of the farmer's markets in NYC and picked up some mushrooms and some cornbread breadcrumbs.  I realized that one of my favorite parts of the Thanksgiving meal are my mom's homemade stuff mushrooms.  I decided that this was a perfect opportunity to try out the recipe and prepare for Thanksgiving in a few weeks.  

On a side note- I can't believe that it's almost Thanksgiving! I feel like I may need to get started with my Christmas shopping as I know so many people are well ahead of the game and are already finished! 

Anyway, let's get right to the recipe!

Ingredients:

1 pint of Crimini mushrooms or White button mushrooms

1 Cup of Breadcrumbs, I used a cornbread breadcrumb variation 

2 Tsp of olive oil or vegetable oil

Directions:

Preheat the oven to 350 degrees.

Thoroughly wash the mushrooms and remove the inner stems from each, trying to keep the mushroom top intact.  Place them in a shallow baking dish, either round or square, really whichever you have available.  Place breadcrumbs in each mushroom shell, enough breadcrumbs that it reaches the top level of each mushroom.  Drizzle vegetable or olive oil over each mushroom/breadcrumb mixture.  You don't want to soak the mushrooms, just to lightly moisten them so that they bake easily in the oven. Place the mushrooms in the oven for about 25-30 minutes or until the mushrooms are golden brown.  Remove from the oven and allow to cool. Serve as a side dish or however you prefer! It's such an easy recipe that it may become one of your favorites!