A recipe especially stuffed mushrooms remind me of when I was an International student: living abroad.
As a student, I couldn't spend enough time cooking. I was study culinary arts in Canada and experienced many different cultures. Especially, I can easily learn a diversity of food-culture: there were many international students in Canada from many countries.
Also, there was many casual home party, potluck party which had a chance to prepare my food.
I always thought of an efficient way to prepare my food however, as a culinary student I also wanted to concern about taste and quality.
The stuffed mushrooms recipe was totally quick, simple, and flavourful with a few ingredients; it makes the perfect appetizers for the holiday season. They are easy to prepare and bake; juicy and meaty on the outside with full of flavor. In addition, you can put anything that you have in the fridge.
It serves up stories of my life of studying abroad with my international friends.
Enjoy the holiday season with your friends and family!! —Bomi Choi
Italian Parsley(freshly chopped)
Extra Virgin Olive Oil
In This Recipe
Prepare all ingredients.
First of all, remove all stems from mushrooms.
Chop the mushroom caps, onion, garlic, and parsley finely.
Then, in a large bowl, put together onion, garlic, and parsley.
Finally, grate the parmesan cheese.
(If you like seafood, I highly recommend putting chopped shrimp too! It makes it more flavourful.)
Season with salt, pepper, and chili paste.
Mix well until evenly combined.
Heat the oven to 180°C.
Fill mushroom caps with filling.
Drizzle on the mushroom top with extra virgin olive oil.
Bake for 15 to 20 minutes in the preheated oven.
Serve it up.
Of course, you can top with extra grated parmesan cheese and parsley.