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Stuffed Mushrooms  Print

This recipe appeared in Hors D’Oeuvres? Did You Mean Finger Foods? on 14 Dec 2011
 

Stuffed Mushrooms12 extra–large mushrooms, wiped clean with damp cloth
Olive oil spray
1 tablespoon butter or olive oil
2 tablespoons white wine
1–2 tablespoons pre–cooked bacon bits
1–2 tablespoons green onions (scallions), finely sliced
1 large clove garlic, minced
1/4 cup walnuts, minced
1–1/2 cups dry (not fresh) bread crumbs
2–4 tablespoons chicken broth
Freshly grated parmesan cheese
Panko bread crumbs
Paprika
 
Preheat oven to 400° F. Remove stems from mushroom caps and finely chop up the stems.

Place the caps on a lightly oil–sprayed baking sheet (stem–less side up). Spray the inside of the caps with the same olive oil spray. Bake for 5–8 minutes or until they begin to shrink and juices begin to pool inside the caps. Take them out of the oven and set aside.

Place the butter or oil in a small pan and heat over medium–high heat. Add the chopped mushroom stems and sauté for about 2 minutes.

Add the next five ingredients and continue to sauté for another minute. Add in the juice from the set–aside mushroom caps, and then the dry bread crumbs. Mix thoroughly (a silicone spatula works best for this).

Start mixing in the chicken broth, beginning with 2 tablespoons. Continue adding more of the broth until the mushroom mixture has become pasty and has a consistency similar to that of raw ground beef. Note: It may take more than the listed 4 tablespoons. You want the mixture to hold together and not be too loose to form into balls.

Form large balls of the mushroom mixture (big enough to cover mushroom caps) and mound them inside the caps. Dunk the tops of the mounds in a 50/50 mix of parmesan cheese and panko.

Place stuffed caps back on same baking sheet and sprinkle the tops with paprika.

At this point, you can cover the sheet and store the mushrooms in the refrigerator for broiling later. Or, broil them in the oven immediately until tops are lightly browned and cheese has melted (about 4–5 minutes). Remove to serving platter when done.
 
WI wine recommendation: I couldn’t think of serving this with anything but Champagne or Martinelli’s Sparkling Cider, which comes in nine different apple flavor combinations now. Did you know that Martinelli’s originally produced a champagne–style hard cider? No wonder the non–alcoholic sparkling ciders taste so festive!