Easy & Expert Recipes For Stuffed Mushrooms

Cheese-Stuffed Mushrooms Two Ways — Beginner and Expert

Rustic, woodsy cremini mushrooms are the perfect flavor this time of year, and they make a killer app for gatherings big and small — especially when combined with the nuttiness of aged, hard Italian cheeses such as Parmigiano-Reggiano or Pecorino Romano.

Whether you're new to cooking or a seasoned expert, stuffed mushrooms are an ideal start to any meal, and many versions are vegetarian! Keep it simple by baking 'shroom caps with a cold cheese mixture, or opt for a more sophisticated variation by making your own breadcrumbs, then adding sautéed vegetables into the stuffing before sticking the bites into the oven. Interested? Then keep reading.

Beginner Stuffed Mushrooms

Beginner Stuffed Mushrooms

Easy Recipe For Stuffed Mushrooms

Ingredients

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Directions

  1. Preheat the oven to 400 degrees F.
  2. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
  3. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Makes 28 mushrooms.

Expert Stuffed Mushrooms

Expert Stuffed Mushrooms

Gourmet Recipe for Stuffed Mushrooms

Ingredients

3 slices firm white sandwich bread
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
20 large (2 to 2 1/2 inches in diameter) white mushrooms (1 lb)
2 tablespoons unsalted butter
1 medium onion, finely chopped (1 cup)
1/4 cup finely chopped celery
2 garlic cloves, finely chopped
1/2 teaspoon dried oregano, crumbled
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/4 cup chopped fresh parsley

Directions

  1. Preheat oven to 400°F.
  2. Tear bread into pieces and pulse to coarse crumbs in a food processor. Transfer to a bowl and toss with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a shallow baking pan and bake in middle of oven until golden, 6 to 8 minutes, then transfer to a bowl.
  3. Pull stems from mushroom caps (to create space for stuffing) and finely chop stems. Put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid, about 10 minutes, then remove from oven.
  4. While mushroom caps are baking, melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chopped stems, stirring, until golden, about 5 minutes. Add onion, celery, garlic, oregano, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and sauté, stirring occasionally, until onion is golden, about 5 minutes. Cool vegetables slightly, then add to bread crumbs along with cheese and parsley and toss well.
  5. Turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently (there will be some filling left over). Bake in middle of oven until mushrooms are tender and stuffing is golden brown, about 20 minutes.

Makes 20 mushroom hors d'oeuvres.

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