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Stuffed Mushrooms
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Try this stuffed mushrooms whenever you want to serve something a little elegant, but have no time to fuss. It goes together quickly and adapts itself easily to different types of mushrooms and various fillings.
Recipe Variations
You can stuff mushrooms with so many things and this recipe is a good starting point to developing your own creations. Just remember that there isn't that much room in a mushroom cap, so you don't need a whole lot of filling. Some other popular additions to stuffed and baked mushrooms include:
- Sausage, bacon or ham
- Crab or shrimp
- Cheese - try goat cheese, Gruyère or Comté cheese, Parmesan
- Nuts - hazelnuts, walnuts, pecans
- Herbs - chives, thyme, basil
- Vegetables - onions, bell peppers, leeks
Most meat, seafood and vegetable additions should be cooked prior to stuffing and baking the mushrooms.
More Great Recipes
Ready to start exploring the world of fungi? This wonderful cookbook and guide contains a wealth of easily understood information on enjoying all sorts of mushrooms:The Mushroom Lover's Mushroom Cookbook and Primer.
Serving Sugggestions
Try this stuffed mushrooms to accompany a meat main dish, such as steak or grilled chicken breasts. You can also serve it as an appetizer by using smaller mushrooms - about 2 dozen to a pound. Finally, stuffed mushrooms can be enjoyed on top of a bed of greens as a yummy starter course.
- 1 pound of mushrooms (about 12 medium, or 20 small)
- 1 tablespoon olive oil
- 2 tablespoons butter + about 2 more tablespoons
- 3 peeled shallots (about 3 ounces)
- 1/4 cup dry white wine (substitute 1 tablespoon lemon juice and 3 tablespoons water)
- 1/2 cup fine bread crumbs
- 1/4 cup chopped parsley
- salt and pepper
- 2 egg yolks
- Preheat the oven to 350°F and coat a baking dish with olive oil.
- Quickly wash and carefully dry the mushrooms. Remove the stems by pinching and pulling them off. Place the caps hollow side up in a baking dish, rolling them about a bit to coat with the olive oil.
- Mince the mushroom stems and shallots.
- Warm two tablespoons of butter in a medium sized skillet on low-medium heat. Add the minced mushroom stems and shallots. Cook, stirring occasionally for 8 minutes.
- Stir in the white wine and cook for two more minutes.
- Remove from the heat and stir in the bread crumbs, parsley and salt and pepper to taste (about 1/8 teaspoon each). Add the egg yolks and stir to combine well.
- Mound the filling in the caps - you may wish to use your fingers. Top each cap with a small piece of butter.
- Bake at 350°F for 20 minutes. Allow to cool slightly, then serve. These can also be served cold.
Makes 12 medium, or 24 small stuffed mushrooms.
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