The Olive and the Caper: Adventures in Greek Cooking
Sauteed Mushroom Caps
Page 271
Cuisine: Greek | Course Type: Appetizers
(1 review)
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Recipe Review
Peckish Sister from Central, FL
These large garlic bread crumb stuffed mushroom caps looked perfect with crispy-looking beautifully browned bread crumbs. However during the cooking in the butter, the liquid from the mushroom stems makes the bread crumbs mushy. I recommend leaving them out for that reason. I also think using sturdy bread crumbs are important. This was not as delicious as it looked.
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