My cousin made these for a wine and cheese night. B and I immediately became obsessed with how delicious they were and I knew it was something we would be eating a lot of once we got back home.
She was gracious enough to teach me how to make them so I could share with all of you!
These were inspired by her Italian neighbor, and like any quality home cooking, you don’t always have exact measurements. The following ingredient quantities is based off 6-8 small to medium baby Portabella mushrooms. Feel free to adjust to your personal preferences.
The great thing about this recipe is that the stuffing can be prepared the night before. This is especially convenient if you have guests and want to impress them with hors d’oeuvres.