Wednesday, November 21, 2007

Stuffed Mushrooms

Besides making Sweet Olive Bread, Roasted Vegetables and Stuffing, one of my assignments for Thanksgiving Dinner tomorrow is to make the appetizer. I usually make Stuffed Mushrooms - this is a recipe that I developed from one that I saw in Gourmet magazine about 25 years ago. I make them for every party and have made them with crab added to the stuffing as well.


1 large shallot
2 tbsp butter
1 lb white mushrooms, small to medium size
1/2 cup dry white wine
1/2 cup romano or parmesan cheese
1 tsp black pepper
1 cup bread crumbs
1/2 lb crab meat (optional)
1/2 cup heavy cream or milk


1. Lightly grease a 13 x 9 x 2 pan with vegetable oil or olive oil. Pre-heat oven to 400 degrees.

2. Prepare mushrooms. Remove dirt and clean. Remove caps from stems. Dice all stems and place in large bowl.

3. Select approx. 16 to 20 mushroom caps and place in pan with the tops down. Dice remaining mushroom caps - you should have about 1 cup at least of chopped caps. Add to bowl.

4. In large skillet over medium heat, add butter and diced shallot. Cook for about 2 minutes until soft.

5. Add chopped mushrooms and cover. Cook approximately 5 minutes, stirring occasionally.

6. When mushrooms have cooked down, add wine, black pepper, cheese and bread crumbs.

7. Remove from heat. Add enough cream or milk to lighten the mixture - it should be soft but not runny. When baking, the mushroom caps will add moisture to the mixture as they cook down.

8. Let stuffing cool slightly. Use a teaspoon to mound stuffing on caps in pan.

9. Bake at 400 degrees for approx. 30 minutes.

10. Serve warm or at room temperature.

Photo: by coma_high on Flicker whose process looks so much like my own!