Stuffed Mushrooms Recipes
INGREDIENTS
2 dozen white button mushrooms, stems removed
2 teaspoons olive oil
1 shallot, minced
2 cloves garlic, pressed
1/4 cup white wine
kosher salt, to taste
black pepper, to taste
1/2 cup Italian breadcrumbs
1/2 cup plus 2 tablespoons parmigano reggiano cheese, grated
2 tablespoons italian parsley, chopped
PREPARATION:
Preheat oven to 400° Fahrenheit.
Using a food processor, or a sharp knife, finely chop the stems of the mushrooms.
In a large sauté pan over medium heat, sweat the shallots and the garlic until translucent and fragrant, about 5 minutes.
Add the chopped mushroom stems to the sauté pan and cook until the mushrooms release their water, about 7-10 minutes. Continue to cook until the water has evaporated, about another 2 minutes.
Season with salt and pepper. Add the wine to the pan, and cook for 1 minute. Remove from heat and place mixture into a large bowl.
To the bowl stir in the breadcrumbs, ½ cup parmigano cheese and parsley.
Using a spoon, fill the mushroom caps until well rounded on top. Place stuffed mushrooms in a 9 x 13 prepare glass baking dish. Grate 2 tablespoons fresh parmigano cheese on top of the mushrooms and drizzle with a little olive oil.
Bake in oven for 20-25 minutes until the mushrooms are cooked through and the tops are golden brown.
INGREDIENTS
2 dozen white button mushrooms, stems removed
2 teaspoons olive oil
1 shallot, minced
2 cloves garlic, pressed
1/4 cup white wine
kosher salt, to taste
black pepper, to taste
1/2 cup Italian breadcrumbs
1/2 cup plus 2 tablespoons parmigano reggiano cheese, grated
2 tablespoons italian parsley, chopped
PREPARATION:
Preheat oven to 400° Fahrenheit.
Using a food processor, or a sharp knife, finely chop the stems of the mushrooms.
In a large sauté pan over medium heat, sweat the shallots and the garlic until translucent and fragrant, about 5 minutes.
Add the chopped mushroom stems to the sauté pan and cook until the mushrooms release their water, about 7-10 minutes. Continue to cook until the water has evaporated, about another 2 minutes.
Season with salt and pepper. Add the wine to the pan, and cook for 1 minute. Remove from heat and place mixture into a large bowl.
To the bowl stir in the breadcrumbs, ½ cup parmigano cheese and parsley.
Using a spoon, fill the mushroom caps until well rounded on top. Place stuffed mushrooms in a 9 x 13 prepare glass baking dish. Grate 2 tablespoons fresh parmigano cheese on top of the mushrooms and drizzle with a little olive oil.
Bake in oven for 20-25 minutes until the mushrooms are cooked through and the tops are golden brown.
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