Monday, December 9, 2013

{in my kitchen} stuffed mushrooms

I never was a fan of mushrooms growing up, but that all changed when a friend of my introduced me to stuffed mushrooms a few years back.  Since then this recipe has been a go-to of mine when celebrating holidays at home, or bringing side dishes to a friend's house, which is always a big hit.  

Recipe [honestly not certain where I got this from originally, possibly Food Network]

1 package white mushrooms [12] 
1 tbsp olive oil
3 tbsp butter
1/2 onion [I prefer red] finely chopped
1 or 2 garlic cloves finely chopped
1 1/2 cups plain bread crumbs
Cayenne pepper
Salt + pepper to taste

  • Preheat oven to 375 degrees.
  • Clean mushrooms under cold water or using a damp cloth.  Using a grapefruit spoon, remove stems, creating a nice pocket in the mushroom.  Chop stems + keep to the side.
  • Heat oil + butter in a large skillet over MED heat.  Add onions + cook about 1 minute.
  • Stir in chopped mushroom stems + cook for 2 minutes/until soft.
  • Stir in garlic, toss + cook for 1 minute.
  • Turn off heat.  Add breadcrumbs 1/4 cup at a time, adding enough that the mixture remains moist.
  • Season with a dash of cayenne, salt + pepper.
  • When mixture cools, stuff mushroom caps.  I like to stuff with a spoon + then go back with clean hands and create a nice dome affect.
  • Place caps on a baking sheet + drizzle with 2 tbsp of melted butter [this is more of an eye game].  I create an "X" with the butter so it's evenly spread.
  • Bake 12-15 minutes until the caps are heated through.  Serve immediately, or if taking to another kitchen, you can either wait to cook at your destination or re-heat for 5 minutes there.

photos: Robin West

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