Marjoram Mushrooms: "Cute as a button" appetizers for your next dinner party!

Preparation took quite a while, but I believe that it would have gone much faster had I used a food processor to chop up the mushroom stems and other ingredients rather than doing it by hand. For the fresh marjoram and parsley, I used the leaves but discarded the stems (the marjoram stems, especially, were quite thick). Once all of the ingredients were chopped, it was fairly easy to combine them into stuffing and place them in the mushroom caps.

I did not have a baking dish that could handle a broiler, so I used a roasting pan. Once the mushrooms were baked, I transferred them and the liquid to a casserole dish to refrigerate overnight and take to the party the next day.

These were perfect for party snacks, but would also be great for appetizers or finger foods for sporting events or family movie night!

Marjoram Mushrooms (found on page 28 of The Garden-Fresh Cookbook)

12 large white button mushrooms
3 tablespoons olive oil
1 clove garlic, minced
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh marjoram or 2 teaspoons dried marjoram
1/3 cup dry bread crumbs
1/4 cup Parmesan
salt and pepper, to taste
1/2 cup dry white wine

Preheat the oven to 350°F. Lightly butter an 11x17-inch baking dish. Wipe the mushrooms with a damp cloth. Separate the mushroom caps from the stems and set the caps aside. Mince the stems. In a small saucepan over medium heat, warm the olive oil, then sauté the stems with the garlic for about 3 minutes. Remove the saucepan from the heat and stir in the parsley, marjoram, bread crumbs, and cheese. Season with salt and pepper. Mound a spoonful of stuffing into each mushroom cap. Arrange the mushrooms in the prepared baking dish, pour the wine, and bake for 10 minutes. Turn the oven to broil and place the pan 2 inches from the heat for 1 to 2 minutes, or until the mushroom tops are golden brown.

Makes 4 servings.