There are many different types of mushrooms! They come in different shapes, sizes and colors. Mushrooms also are fresh, dried, frozen, pickled, canned and even in salsas!
I like different mushrooms for different applications. For stuffing, cremini and large button can't be beat... usually the stuffing mushrooms are packaged for stuffing and a little larger in size. This recipe is perfect as a vegetarian hors d' oeuvres-you can simply omit the cheese if you don't want dairy.
Prep Time: 30 min
Yield: 6 portions
Ingredients
18 ea Button or Cremini stuffing mushrooms
10 oz Shiitake mushrooms, cleaned and chopped
3 oz. Olive oil
2 Tbsp Shallots, peeled and minced finely
1 Tbsp Garlic, minced
3 Tbsp Italian parsley, fresh- cleaned and chopped fine
1 Tbsp Tarragon leaves, fresh-chopped
1 tsp. Kosher Salt
1/2 tsp Black pepper
4 Tbsp. Parmesan cheese, shredded (half for filling and half for topping)
8 Tbsp Italian breadcrumbs (half for filling and half for topping)
Brush all of the dirt/debris off of the mushrooms, using a pastry brush. Gently pop the stems out of the mushrooms and chop by hand or in a food processor. Repeat with the sliced shiitake mushrooms.
Heat a few tablespoons of olive oil in a sauté pan, add the shallots & garlic to the oil and sweat until tender & lightly colored (not brown). Add the chopped mushrooms and sweat until all of the moisture has evaporated, seasoning as you cook.
Transfer to a bowl. Add the parsley & tarragon, mix.
Add the breadcrumbs & parmesan cheese, mix & taste-adjust seasoning & cool.
Note-you can add crabmeat, cooked bacon, cooked sausage etc... at this time if you like.
Place 1 Tbsp of filling into each mushroom cap.
Repeat until all of the ingredients are used.
Sprinkle grated cheese & breadcrumbs on top and bake at 350°F until warmed through and golden brown. You can also decoratively top each mushroom with a slice of bacon or a slice of cheese such as brie or Swiss etc...
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