subscribe: Posts | Comments

Stuffed Mushrooms

0 comments
Stuffed Mushrooms

Stuffed Mushrooms

Time: 1 hour

Serves: 45 “bites”

Inspired by: I can’t remember when I first had these. I just know that I’ve always loved mushrooms of any type, and every time I’ve had these I’ve thought they were decadent. With something close to these ingredients as the stuffing, I don’t know how you can go wrong. I love that they are easy to prepare ahead for parties and I think they still taste good even when they cool off and are only at room temperature.

Ingredients:

  • 45 cremini mushrooms
  • 1 onion, chopped well
  • 2 cloves garlic, minced very fine
  • 2-3 tablespoons butter
  • 5 stalks celery, chopped well
  • 1 cup chopped parsley
  • 1 1/2 cups grated parmesan
  • 1 teaspoon freshly ground black pepper
  • salt to taste
  • 1/2 – 1 cup bread crumbs

Preparation:

  • Wash mushrooms; remove stems carefully to keep mushrooms whole – keep the stems
  • Slice off a very small sliver on the rounded side of the mushroom and lay them on a cookie sheet (that keeps them from rolling around)
  • Chop all the excess mushroom stems and pieces well
  • Melt the butter in a large saute pan and saute the onions, chopped mushroom stems and garlic  – about 10 minutes on medium heat
  • Add the chopped celery, parsley and black pepper – saute another 10-20 minutes until everything is cooked through
  • Add the parmesan and then begin adding some breadcrumbs until the mixture is your desired thickness for stuffing the mushrooms
  • Stuff the mushrooms so that they are very full and rounded at the caps
  • Bake at 350 degrees for about 20 minutes

Notes: You can prepare these and wrap them up well in the refrigerator a day ahead of cooking. It’s best to bring them to room temperature before baking. And a note to myself – I think chopping all this stuff should work just fine on “pulse” mode in the food processor. Every time I make them I think about that when I’m almost finished chopping.  It would save a lot of time!

Stuffed Mushrooms - Pre Baked

Stuffed Mushrooms - Pre Baked

Wine Suggestions: I love mushrooms with a Red Burgundy, but I think the flavors here would go well with most high-acid crisp whites (White Burgundy, Gruner Veltliner, Sancerre, Chenin Blanc), and light to medium-bodied reds (Red Burgundy/Pinot Noir, Rioja).

Leave a Reply