These will fill your house with the most delectable aroma! We typically served these at Easter and Thanksgiving—though they’re great any time of year. In fact, whenever I see huge mushrooms at the market, I generally can’t resist. As with all stuffed dishes, you can add whatever you have in the fridge. In this case, I’ve kept it simple. They shrink when they cook, which is why it’s nice to get the really big mushrooms, but even regular-sized will do. The big ones you’ll want to serve with a knife and fork, but the small ones you can serve as finger food.
What you need
Large mushrooms
Butter
Olive Oil
Garlic
Scallion
Breadcrumbs
Grated cheese
Thyme
White wine
Parsley
Semisoft cheese (fontina, provolone dolce, havarti, jack)
How you make it
- Gently break the stems off the mushrooms and chop them up.
- Melt a tablespoon or two of butter in a pan.
- Dip the mushroom caps in the melted butter and arrange in a baking dish.
- Chop some scallion and parsley, mince a clove of garlic.
- Add some oil to the butter in the pan, and add a sprinkle of thyme.
- Add the garlic, scallions, and chopped mushroom stems and sauté briefly. Add a little white wine. At this point, the aroma should be heavenly!
- Add the breadcrumbs and sauté some more.
- Add the grated cheese and parsley and mix well.
- Press the stuffing into the mushroom caps, being careful not to break the caps.
- Optional: If the mushrooms are big, place a chunk of semisoft cheese in the middle.
- Bake in a medium-hot oven for about 35 minutes, depending on how big they are. It’s hard to overcook them, but keep an eye on them.
You can substitute some spinach for the parsley, or add in some diced salami or sun-dried tomato, but in general, simple is the way to go with mushrooms.
Buon appetito!
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