If you're an avid hostess like me, a good stuffed mushroom appetizer recipe is a must. Stuffed mushrooms are a classic and crowd-pleasing hors d'oeuvre that can easily be made in advance. While some recipes incorporate pork products like sausage, mushrooms are meaty enough on their own, so I prefer to make them vegetarian-friendly. My stuffing is a festive red and green mixture of wilted spinach, chopped sun-dried tomatoes, and lots of garlic. Parmesan cheese provides a scrumptious saltiness, while breadcrumbs add a slight but necessary crunch. Since mushrooms release a lot of liquid when cooking, it's important to partially bake them before stuffing; this will ensure that nothing gets too soggy. Ready to learn the method for stuffed mushrooms? Keep reading.
From Katie Sweeney Ingredients 28 white mushrooms, caps wiped clean and stems removed and reserved Directions Serves 6-8.
1 tablespoon olive oil
1/2 cup onion, finely diced
2 garlic cloves, minced
1 1/2 cups fresh spinach, chopped
1/3 cup sun-dried tomatoes, chopped
3 tablespoons heavy cream
1/2 cup parmesan cheese, finely grated
salt and freshly ground black pepper, to taste
1/4 cup breadcrumbs
*Make ahead: The stuffing and mushrooms can be prepared one day in advance. Let both come to room temperature before stuffing the mushrooms and baking.
From Katie Sweeney
28 white mushrooms, caps wiped clean and stems removed and reserved