I have a few stuffed mushroom recipes that I make, I just love them.
These are two of my favorites ~
Classic Stuffed Mushrooms
Ingredients
- 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
- Salt
- 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
Method
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.
Sausage Stuffed Mushrooms
Ingredients
- 24 ounces, weight White Button Mushrooms
- 1/3 pound Hot Pork Sausage
- 1/2 whole Medium Onion, Finely Diced
- 4 cloves Garlic, Finely Minced
- 1/3 cup Dry White Wine
- 8 ounces, weight Cream Cheese
- 1 whole Egg Yolk
- 3/4 cups Parmesan Cheese, Grated
- Salt And Pepper, to taste
Preparation Instructions
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.