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!
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).