Classic stuffed with shallots, garlic, walnuts, breadcrumbs, chopped mushroom stems, and parsley.
You can use either cremini or regular button mushrooms. The recipe can easily be scaled up - doubled or tripled. Scrub the mushrooms well first, then just snap out the stems. They'll come out easily, no need to use a knife. For parties, make the stuffing and have the mushrooms cleaned and stems removed ahead of time. But don't cook them until you want to serve: Once cooked, stuffed mushrooms do not hold up well for long periods. Bake some, serve and repeat.
- 18-24 button or cremini mushrooms, scrubbed clean, stems separated from the caps
- 1 Tbsp butter
- 2 small shallots, minced, about 2 Tbsp
- 1 large garlic clove, minced
- 2 Tbsp chopped walnuts
- 2 Tbsp chopped parsley
- 1 teaspoon herbes de Provence or dried thyme
- 2 Tbsp breadcrumbs
- 2 Tbsp sherry or chicken stock
- 2 Tbsp olive oil
- 2 Tbsp grated parmesan cheese
1 Preheat oven to 375°F.
2 Finely chop the mushroom stems. Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4-5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.
3 Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing. Sprinkle grated parmesan cheese over each mushroom and bake for 20-25 minutes, or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.
Yield: Serves 4-6 as an appetizer.