Stuffed Mushroom Caps
Recipe Courtesy of Pat Patterson.
You need large, preferably free-gilled caps for this one. I use Lepiota rachodes, Agaricus arvense or Agaricus augustus by preference. Brush the caps free of debris. Turn over and place on a cookie sheet. Brush the insides with melted butter. Mix together cooked Oregon wild rice, chopped sauteed garlic to taste, finely chopped cooked onion or shallots, salt and pepper to taste. Fill each cap heaping full with this mixture. The extra is an excellent dish for later. Broil until the mushrooms are done, then top with finely shredded cheese of your choice. My preferences in order are gruyere, Jarlberg or sharp cheddar. Broil until the cheese bubbles and serve. If you want, you can add a finely grund meat to the stuffing, but I find that overkill with these fine meaty mushrooms.