{"id":1132,"date":"2014-11-21T05:36:14","date_gmt":"2014-11-21T12:36:14","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1132"},"modified":"2016-03-08T14:00:05","modified_gmt":"2016-03-08T21:00:05","slug":"10th-street-basque-cafe-stuffed-mushrooms","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/10th-street-basque-cafe-stuffed-mushrooms.html","title":{"rendered":"10th Street Basque Caf\u00e9 Stuffed Mushrooms"},"content":{"rendered":"<p align=\"LEFT\"><em><b>\u00a0\u201c<\/b>Trust me, no matter how many you make, it will never be enough.\u201d<\/em><\/p>\n<p align=\"LEFT\"><b>Ingredients:<\/b><\/p>\n<ul>\n<li><b> <\/b>2 c coarse cut bread crumbs<\/li>\n<li>1 c Parmesan cheese, shredded<\/li>\n<li>\u00bc c dried parsley<\/li>\n<li>2 Tab chopped garlic<\/li>\n<li>2 lbs medium white button or baby portobello mushrooms<\/li>\n<li>1 \u00bd stick butter (12 Tablespoons)<\/li>\n<li>toothpicks<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li>Preheat oven to 350\u00b0.<\/li>\n<li>Melt butter in microwave, add garlic, mix and set aside.<\/li>\n<li>In food processor, add breadcrumbs, cheese and parsley. Pulse 3 \u2013 4 times. Be careful not to get the breadcrumbs too fine or they will get pasty and don&#8217;t cook well.<\/li>\n<li>Remove mushroom stems and wash mushrooms.<\/li>\n<li>Stuff each mushroom with the bread crumb mixture.<\/li>\n<li>Place stuffed mushrooms onto a shallow baking pan with a lip. Place them close together, they cook better.<\/li>\n<li>Put about 1\/2 teaspoon of the melted butter and garlic on each one.<\/li>\n<li>Drizzle enough butter on each mushroom so that some butter overflows onto the pan. A little butter in the bottom of the pan is necessary so the mushrooms can oven fry.<\/li>\n<li>Place in a preheated 350\u00b0 oven. Cook for about 15 \u2013 20 minutes.<\/li>\n<li>They are done when the breadcrumbs turn a little toasty and the butter on the bottom of the pan is bubbling.<\/li>\n<li>Serve with toothpicks &#8211; they are buttery.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serve:\u00a0<\/b>40-48<\/p>\n<p align=\"LEFT\"><b>Source:\u00a0<\/b>Never Cook Bacon Naked<\/p>\n<p style=\"text-align: center\" align=\"LEFT\"><b>\u00a0<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0\u201cTrust me, no matter how many you make, it will never be enough.\u201d Ingredients: 2 c coarse cut bread crumbs 1 c Parmesan cheese, shredded \u00bc c dried parsley 2 Tab chopped garlic 2 lbs medium white button or baby portobello mushrooms 1 \u00bd stick butter (12 Tablespoons) toothpicks Directions: Preheat oven to 350\u00b0. Melt &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/10th-street-basque-cafe-stuffed-mushrooms.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;10th Street Basque Caf\u00e9 Stuffed Mushrooms&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,39],"tags":[75],"class_list":["post-1132","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-food-for-fifty","tag-vpwl-june-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1132","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1132"}],"version-history":[{"count":6,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1132\/revisions"}],"predecessor-version":[{"id":2236,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1132\/revisions\/2236"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1132"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}