Stuffed Mushrooms Recipe

Name: Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the CAPS; 12 fresh mushroom caps 2-3 inched in diameter, stems removed and saved; 2-3 Tb melted butter; A shallow lightly buttered roasting pan; salt and pepper; STUFFING; 3 TB finely minced onions; 2 TB butter; 1 TB minced shallots or green onions; Stems from mushrooms, finely minced and squeezed in a town to extract their juice; (I though some of my stems with yucky looking, and tossed several, replacing with a couple minced up entire mushrooms); optional: 1/4 cup Madeira (which I replaced with sherry to very good effect); 3 TB fine white dry breadcrumbs (you can used store bough, I put stale bread in a food processor pretty successfully, but it was very dry. If it were soft, a light toasting would work.); 1/2 cup swiss cheese; 1/4 cup grated parmesan; 4TB minced parsley; 2-3 TB whipping cream

Servings: persons

For the CAPS
12 fresh mushroom caps 2-3 inched in diameter, stems removed and saved
2-3 Tb melted butter
A shallow lightly buttered roasting pan
salt and pepper
STUFFING
3 TB finely minced onions
2 TB butter
1 TB minced shallots or green onions
Stems from mushrooms, finely minced and squeezed in a town to extract their juice
(I though some of my stems with yucky looking, and tossed several, replacing with a couple minced up entire mushrooms)
optional: 1/4 cup Madeira (which I replaced with sherry to very good effect)
3 TB fine white dry breadcrumbs (you can used store bough, I put stale bread in a food processor pretty successfully, but it was very dry. If it were soft, a light toasting would work.)
1/2 cup swiss cheese
1/4 cup grated parmesan
4TB minced parsley
2-3 TB whipping cream

1
Preheat Oven to 375
2
Brush mushrooms with butter. Place them hollow side up, in roasting pan (or on cookie sheet, as I did. I also skipped buttering the pan, and laid down parchment paper) Sprinkle lightly with salt and pepper. (Here I made a mistake and put the caps in the oven, and ended up with them there for about five-ten minutes before I realized Julia hadn't mentioned doing that. I think it turned out to be a good thing, as they were beautifully tender in the end.)
3
Saute onions in butter until clear, without browning. Then adding shallots/green onions and mushroom stems. Saute over a moderately high heat, stirring frequently 6-8 minutes until mushrooms brown slightly.
4
Off the heat mix in the bread crumbs, cheeses, parsley, tarragon and seasonings. A spoonful at a time, blend in just enough cream to moisten the mixture but keep it stiff enough to keep its shape in a spoon. Taste & correct seasonings.
5
ASSEMBLY
6
1 TB grated swiss cheese
7
1 TB melted butter
8
Fill the mushroom caps with stuffing. Top each with a pinch of cheese and drops of melted butter (Honestly, I skipped this with no harm).
9
Bake in upper third of over for 15-20 minutes, or until caps are tender and stuffing is lightly browned on top.

1411

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the CAPS, 12 fresh mushroom caps 2-3 inched in diameter, stems removed and saved, 2-3 Tb melted butter, A shallow lightly buttered roasting pan, and more.

Yes, Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Mushrooms

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