Ingredients for the stuffing of mushrooms
- 18 to 24 button or Cremini mushrooms, scrubbed clean, stems separated from the caps, stems finely chopped
- 1 tablespoon butter
- 2 small shallots, minced, about 2 tablespoons
- 1 large garlic clove, minced
- 2 tsp chopped walnuts
- Salt to taste
- 2 tsp chopped parsley
- 1 tsp dried thyme
- 2 tsp breadcrumbs
- 2 tsp sherry or chicken stock
- 2 tsp extra virgin olive oil
- 2 tbsp grated Parmesan cheese
Method for making the stuffed mushrooms
1 Preheat oven to 375°F (190°C).
2 Make filling -Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4 to 5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes.
Turn off the heat and add the parsley, dried thyme and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.
3 Stuffed mushroom caps -Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated Parmesan cheese over each mushroom.
4 Bake– Bake for 10 to 20 minutes at 375°F (190°C), or until the cheese browns a little and a little water starts to pool at the base of each mushroom. Allow to cool for 5 minutes or so before serving.
As above illustrated the plating, I used tomato slices/roundels to make it more appealing and drizzled reduced balsamic for color.