One of the first appetizers I learned to make as a newlywed was Cheese-Stuffed Mushrooms. I copied the recipe from a friend in New York City, who had made it for a party, and I was impressed. While I was new to cooking, this recipe is the kind that almost guarantees success – quick and easy, delicious, and with make-ahead potential so I wouldn’t be flustered just before guests arrived.
When buying mushrooms for this recipe, look for ones that are about the same size so they finish cooking at the same time and look attractive together on the serving platter. If I have to buy them prepackaged, I buy an extra package so I can sort the mushrooms, setting aside the odd sizes for another use. I love mushrooms and I can easily add them sliced raw in salads, sautéed in omelets, simmered in soups…you can never have too many mushrooms in your fridge.
Store mushrooms in the container they come in, or for loose mushrooms, keep them in a paper bag so they can breathe; never store airtight in plastic. To clean mushrooms, wipe with a damp paper towel or rinse quickly. Don’t soak mushrooms because they are porous and will absorb water.
If you are serving these mushrooms for a dinner party, prepare the filling and stuff the mushrooms early in the day, cover with plastic wrap and refrigerate. Begin preheating the oven 30 minutes before you plan to serve the mushrooms. It will take about 10 minutes to pre-heat the oven and 20 minutes to bake.
Check out Stuffed Asiago and Basil Mushrooms for another stuffed mushroom recipe and for more mushroom tips.
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6 large mushrooms (about 2-1/4 inches in diameter)
2-1/2 tablespoons olive oil, divided
1/2 cup fresh bread crumbs
1/3 cup grated Romano cheese
1 tablespoon chopped parsley
1/4 teaspoon dried thyme, basil or oregano
1/2 teaspoon finely minced garlic
Kosher salt and freshly ground pepper
- Heat oven to 350°F.
- To make filling: Remove stems from mushrooms and chop. Heat 1 tablespoon of the oil in a small skillet over medium heat. Add mushroom stems and cook, stirring, until stems give up any juices and juices evaporate, about 1 to 2 minutes. With skillet off the heat, add bread crumbs, cheese, parsley, thyme and garlic; stir quickly to combine. Stir in remaining olive oil. Season with salt and pepper.
- Put mushrooms caps on a small rimmed baking sheet, cavity side up, and stuff with filling, dividing equally. Add a little water to just cover the bottom on the baking sheet to keep mushrooms from sticking during baking. Bake 20 minutes until mushrooms are hot and stuffing is golden.
Makes 6 stuffed mushrooms.
Tip: To make fresh breadcrumbs, remove crust from bread, break in pieces and pulse in food processor. Alternatively, grate bread on a box grater. You can see a demo on grating fresh breadcrumbs on this asparagus video. http://specialfork.squarespace.com/blog/2012/5/4/asparagus-when-companys-coming.html
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