Thursday, October 27, 2011
Stuffed Mushrooms are an appetizer I have been having for years. This is another one of those recipes I learned from my mom, but can't remember the first time I had these (I was little). They're so easy to make, and the ingredients are fairly simple. It's also an easy recipe to tweak, so feel free to do so. My mom sometimes includes crushed red pepper flakes in the filling for an added kick. Or if she's out of parsley, she will just omit it. Every time she has made them, I loved them, which is why I stole this recipe from her a few years ago.
These stuffed mushrooms make a great crowd-pleasing appetizer. Even during my childhood phase of hating mushrooms I loved this recipe. Not only are the mushrooms a hit, they're also pretty easy to make. It only takes about 25 minutes from start to finish. You could easily double this recipe without any problems if you're serving this to a larger crowd. These mushrooms taste best when they're baked right before you eat them. If you want to prepare part of the recipe ahead of time, make the filling, stuff the mushrooms, and leave them covered in the fridge until you are ready to bake.
12 medium sized cremini or white mushrooms
1 to 2 teaspoons oil (for sauteing)
1 small shallot (or 2 scallions), finely chopped
1/4 cup plain or panko breadcrumbs
1/2 cup finely grated Parmesan cheese
2 tablespoons finely chopped parsely
3 tablespoons white wine
salt and pepper, to season
Preheat your oven to 350ºF/175ºC.
To prepare the mushrooms, gently remove the stems. Cut the extra flesh from the opening of the mushrooms (see photo above). Set aside the mushroom caps and chop the remaining stems and excess mushroom pieces.
To make the filling, heat the oil in a large pan. When hot, add the shallot. Sautee the shallot until they soften and become fragrant. Add the breadcrumbs, chopped mushroom, cheese, parsley, salt, and pepper. Mix together for a minute, then add the wine. Cook until the wine begins to evaporate, another minute or 2. Remove from heat.
Place the mushroom caps on a baking sheet and stuff generously with the filling. They will look like they're overflowing. Bake for 12 minutes, until the mushrooms are soft. Serve hot.
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