Stuffed Mushrooms

Photo lost when the old site was hacked. (mushroom caps stuffed with mushrooms, parsley, and shallots) Newer posts will have photos.

We have done very little cooking (but no less eating) as of late.  We have dined in the airport, BBQed in Portland, discovered new restaurants in NYC, ordered a few rounds of take-out, thawed our big batch of pesto, baked boxes of Trader Joe’s Chick’n Nuggets and feasted on french fries to raise our morale on some of our longer bike rides.

Although the summer was packed with traveling and excitement, now that the school year has started, we are looking forward to the structure and schedule that inevitably comes with it, and to being able to build some sanity back into our lives — free nights to stay in, winding down after the work day with a little wine and something home cooked (and a Colbert Report or Jeopardy never hurt).

We made the recipe below (not so?) coincidentally, the night before A’s first day of school.  We made it for a special dinner with an especially good friend* and the dinner and evening were a success.

 

Mushrooms Stuffed with Mushrooms

15 cremini mushrooms

1 tbsp butter

1 tbsp olive oil

1 large shallot (or 4 tbsp chopped)

4 tbsp grated parm

2 tbsp chopped parsley

3 garlic cloves (or 1 heaping tbsp) chopped

1/2 tsp black pepper

1/4 tsp salt

 

Preheat the oven to 350.  Then remove the stems from the mushrooms and dice the stems.

2 photos lost when the old site was hacked. (stemmed mushrooms; chopped mushroom stems) Newer posts will have photos.

Chop the shallots, the parsley and the garlic.  Grate the parm.

2 photos lost when the old site was hacked. (chopped shallots, parsley and garlic; grated parmesan) Newer posts will have photos.

Melt the butter and olive oil in a pan over high heat.  Once it gets frothy, toss in the mushrooms and turn down the heat.  Let the mushrooms soften for about 2 minutes.  Then add the shallots, garlic, salt and pepper.  Combine and cook for a few more minutes.  Add the parsley and the parm.  Combine and cook for another minute.

Scoop the mushroom mixture back into the mushrooms.  You should have roughly a tsp of mixture per mushroom cap.  Drizzle a little olive oil over each stuffed mushroom and sprinkle a little parm on the top. Bake mushrooms for 25 minutes at 350°.

Photo lost when the old site was hacked. (stuffed mushrooms after being baked) Newer posts will have photos.

*The dinner was a normal get-together-dinner with a very good friend coupled with our request-that-he-be-the-officiant-at-our-wedding-and-his-answer-YES! Some of you probably know who he is — but since we’re nicknaming everyone, we’ll just call him the Reverend (although to be clear, we’re doing a non-denominational ceremony). Thanks, Reverend!

Whether you are looking for a relatively easy and definitely delicious side-dish, or wanting a recipe to help butter up a friend before asking for a big favor, or just craving mushrooms, these mushrooms stuffed with mushrooms will do the trick.