Monday, May 28, 2012

Sensational Stuffed Mushrooms

These mushrooms really are sensationally sumptuous; and how! Linda D. very kindly shared the recipe with me; I have adapted her recipe so that you can make a smaller quantity (the original served 60 people!). I like using medium sized mushrooms for appetizers; use large ones if you like - they are perfect with meals. It can be vegan if you omit the cheese.


1 lb White Mushrooms
2 Tbsp Butter/oil for cooking and oiling
1 small onion, finely chopped
1 clove fresh Garlic
Sea Salt & Pepper to taste
1 pinch Red Pepper (cayenne)
1 small handful Parsley, finely chopped
1/4 cup finely grated Parmesan cheese
3 oz. Bread Crumbs


Lightly oil baking sheet(s) that can hold the mushrooms in a single layer.

Wash the mushrooms in cool water quickly and drain on absorbent towels.

Snap off the stems from the mushrooms and chop finely; reserve the caps for stuffing.

Heat 1 Tbsp oil/butter in a large skillet and cook the chopped mushroom stems, onions and garlic with a pinch of salt until soft; stir in the parsley and let cool.

Combine the breadcrumbs, cheese, red pepper, a little salt if needed, and freshly ground black pepper to taste with the onion mixture and mix well.

Firmly mold a little of the filling mixture into the cavity of each mushroom cap and place on the oiled baking sheet.

Bake at 350 F for about 20 to 25 minutes.

Serve hot or warm. Enjoy!!

No comments: