When deciding upon an egg plate to use for serving stuffed mushrooms, I choose this plate because of the large depressions and the beautiful molded designs that become visible as you remove the mushrooms.
The preparation is quick and easy!
I washed the button mushrooms that I had selected for size to fit the depressions and cut off and saved the bottoms and stem. I then hollowed the mushrooms using a grapefruit spoon. The size and serrated edge makes the perfect tool. I chopped the removed mushroom pieces into very fine pieces to add flavor to the stuffing. The basis of the stuffing is a toasted pine nut couscous mix. You can use your own recipe or take the shortcut of using a prepared mix such as the Near East brand. I added the mushroom pieces to the couscous for added flavor. Stuffing the mushrooms is easy with a melon scooper. A grated Parmesan topping and a sprinkle of red pepper completes the mushrooms. A quick trip to the oven to brown the topping and you are ready to serve a great treat on your favorite egg plate.
Any stuffing will work but the presentation is much improved by using an egg plate.