There are numerous stuffings for mushrooms. Personally, since I like high flavor levels, I tend to prefer a bread crumb based stuffing. Others like a soft cheese such as cream or goat cheese for the stuffing. For dieters, you can mince celery, bell peppers and scallions. The flavor in this version comes from the sherry wine and Parmesan cheese. For dieting, you can substitute chicken stock for the sherry wine. They can be prepared ahead time for later baking or baked immediately.
Yield: 12 stuffed mushrooms
Temperature: 375 F
Baking time: 20 minutes
12 large, unblemished mushrooms, any variety, approximately 2 to 2 1/2 inch diameter , stems removed
2 Tablespoons butter
1 Tablespoon olive oil
1/3 cup dry bread crumbs
1 clove garlic, minced
Stems from mushrooms, minced
2 Tablespoons grated Parmesan cheese
1 Tablespoon minced flat leaf or Italian parsley
1 Tablespoon sherry wine or to make a thick mixture that holds together
Few grinds black pepper
- 1. Preheat oven to 375 F if baking immediately. Clean the mushrooms with a damp cloth. Butter a baking pan for the mushrooms with a portion of the butter. Heat the remaining butter and oil in a skillet.
- 2. Briefly sauté the tops and the bottoms of the mushrooms to add flavor, cooking only until the color of the mushroom darkens, but is still firm. Then add all the remaining ingredients and stir to mix well. Cook briefly, about 3 minutes.
- 3. Divide the filling among the mushrooms, mounding it into each. Cover and refrigerate if baking later—these will hold for at least 3 days. If baking immediately, bake until an inserted fork, goes easily into the mushrooms, about 20 minutes.