STUFFED MUSHROOM CAPS
Ingredients
2 dozen Baby Bella (Cremini) or white mushrooms, about 1.5” to 2” diameter
2+ tbsp. Olive oil
6 tbsp. Unsalted butter, cold, cubed to 1/4”
1/4 c. Shallots, finely chopped
1/4 c. Chives, chopped
1/2 c. Roasted red peppers, diced
1 c. Parmesan bread crumbs
1/4 c. Pecorino Romano cheese, grated
1/2 tsp. Garlic powder
1/4 c. Flat leaf (Italian) parsley, chopped fine
1/2 c. Vegetable (or chicken) stock
1/4 c. Dry, light white wine (optional, but recommended)
Kosher salt
Ground black pepper
Non-stick cooking spray
Directions
• Clean the mushrooms.
• Remove the stems, and give them fairly fine chop.
• Add the finely-chopped shallots and cook until just wilted, about 1 minute.
• Add the peppers and chopped stems, and sautée until tender, probably 3-5 minutes.
• Remove from heat and let cool.
• Preheat oven to 425F.
• In a large bowl, toss the bread crumbs, grated Romano, 1/2 of the parsley, sautéed vegetables, and garlic powder with a good pinch of salt and pepper.
• Using a teaspoon, stuff each mushroom cap until just filled, rounded on the top. It is not necessary to compact the stuffing.
• Spray a 9”x13” baking pan with the non-stick pray.
• Place the stuffed mushrooms side-by-side, but don’t pack them in tightly.
• Dot each one with a cube of butter.
• Pour the stock, then the wine, around the mushrooms but not over them.
• Sprinkle the pan with the remaining parsley.
• Drizzle the mushrooms with a bit more olive oil.
• Place in the oven, and bake until steaming hot, and the cheese/bread crumbs are a rich golden color, usually about 20 minutes.
This is yet another classic holiday/party hors d ’ oeuvres, with my way of doing things.
One of the beauties of these appetizers is that they can be served hot or at room temperature, according to preference. This recipe will make 12 serving of 2 mushrooms each per person. It is easily doubled, tripled, etc. as your needs require.
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