The recipe can easily be scaled up—doubled or tripled.
You can use either cremini or regular button mushrooms. 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 to 24 button or cremini mushrooms, scrubbed clean, stems separated from the caps, stems finely chopped
- 1 tablespoon butter
- 2 small shallots, minced, about 2 tablespoons
- 1 large garlic clove, minced
- 2 tablespoons chopped walnuts
- 2 tablespoons chopped parsley
- 1 teaspoon Herbes de Provence or dried thyme
- 2 tablespoons breadcrumbs
- 2 tablespoons sherry or chicken stock
- 2 tablespoons extra virgin olive oil
- 2 tablespoons grated Parmesan cheese
1 Preheat oven to 375°F (190°C).
2 Make filling: Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4 to 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 Stuff mushroom caps: Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated parmesan cheese over each mushroom.
4 Bake: Bake for 10 to 20 minutes at 375°F (190°C), or until the cheese browns a little and a little water starts to pool at the base of each mushroom. Allow to cool for 5 minutes or so before serving.