Sunday, December 22, 2013

Stuffed mushrooms

Seven mushrooms may seem like a strange amount to base a recipe on, but that's all the fungi I had in my fridge. You can modify this recipe for however many mushrooms are in your fridge.

Stuffed mushrooms

7 large cremini mushrooms
olive oil for drizzling
1 shallot, finely diced
2 garlic cloves, minced
1 sprig fresh thyme leaves, roughly chopped
2 Tbsp white wine
2/3 cup breadcrumbs (I use Panko)
1/2 cup grated parmesan cheese
2 Tbsp fresh parsley, chopped
1 egg
1 Tbsp milk

Preheat the oven to 400.

Wipe the mushrooms clean with a damp paper towel. Gently pop out the mushroom stems, chop them into a fine dice and set aside. Rub the tops of the caps in olive oil and place the caps bowl-side up in a square baking pan.

Heat a frying pan on medium-low heat. Add some olive oil. When the oil is hot, add the shallots and garlic and saute for a few minutes until soft. Add the chopped mushroom stems and wine and saute for another few minutes. Take the mixture off the heat and transfer to a mixing bowl.

In a separate bowl, lightly beat the egg with the milk.

To the mushroom-stem mixture, add the breadcrumbs, parsley, parmesan cheese and egg-and-milk mixture. Stir to combine all of the ingredients into a stuffing.

Drizzle some olive oil into the cavity of each mushroom cap and then spoon the stuffing into the caps, mounding them up. Drizzle more olive oil (a scant 1/4 teaspoon) or better yet, place a small pat of butter over the top of each mound.

Bake in the oven for 25 minutes until the tops are golden.


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