Stuffed Mushrooms

16I like fancy mushrooms – morels, oysters, shiitakes, portobellos. All delicious and we eat them often. But white button mushrooms have their place too – like for these stuffed mushrooms.

I just realized that I didn’t take a single note when I made these. That is ok though. First, we have the photos and I was pretty meticulous about catching all the ingredients. Second, there aren’t really hard and fast amounts. A little of this, a little of that. It’s how I cook 98% of the time anyway – I only measure for you guys. [I do measure for baking of course. usually.]

Start with a 24 ounce package of large whole white mushrooms. Brush gently to remove any dirt and ease the stems out of the caps. Place the caps opening side up on a rack placed on a heavy baking sheet. Roast at 350º for about 15 minutes.25Meanwhile, chop the stems in a large dice.35Chop 1/2 of a medium onion in a medium dice and place in a saute pan with about 3 tablespoons of butter.45Saute for about 3 minutes over medium heat and and add the chopped stems, and 2 large cloves of garlic that have been minced. Sprinkle with about 1/2 teaspoon kosher salt and saute about 5 or 6 minutes, until the onions are pretty soft and just beginning to take on a bit of color.55By then, it will be time to take the caps out of the oven. You may see a bit of liquid has accumulated inside, or this could happen as they sit for a minute, so turn them all upside down to drain out.63To the sauteed veggie stuff, add some herbs. My fresh herbs are gone now, with the exception of rosemary. So I used a generous sprig of rosemary, and about 1/2 teaspoon each thyme and oregano. This is truly a matter of taste – put in a bit, cook a minute or so add see how you like it. These three herbs go well together and they also go nicely withe feta cheese I used – we will get to that in a minute.74This is one heaping cup of fresh bread crumbs, made from some nice crusty rolls, zapped in the food processor – no Wonder Bread please!83When the veggies look like this93Add the bread crumbs and102continue to saute until the crumbs are a little toasty.112This is 3 ounces of crumbled feta cheese – mix that in.121Use a teaspoon to fill the bottom part of each cap, then pack the tops full – I love a little disher like this one to get that done.131You may have to press down a bit on each one – this filling is a bit on the chunky side, so you need to make sure it’s not going to be so tall that it falls off sideways. I used parchment paper on the sheet, but if you use a bare baking sheet, make sure you oil it so they don’t stick.141Bake at 350º for about 20 minutes, until the tops are nicely browned all over.151Serve hot, as an appetizer or a side. We had these with some grilled pork chops and roasted asparagus. They were fantastic – give them a try! 161

This entry was posted in recipes. Bookmark the permalink.

14 Responses to Stuffed Mushrooms

  1. Trisha says:

    These look delicious. Hubby insists that mushroom caps MUST have sausage in them. I like them just the way you made them.

  2. Cam says:

    I think I will; they look terrific. Feta?- Count me in!

  3. Pearl says:

    i love mushrooms, too! what a cool recipe :D

  4. Joyce says:

    Have to make these!
    Joyce

  5. Dew Drops says:

    If I made these at home I would have to eat them all myself, I am the only one here who thinks mushrooms rock!!
    These look very good!!

  6. I love stuffed mushrooms! Although I rarely ever use the white mushrooms. I tend to prefer the chestnut mushrooms (I think that would be the english name, but they are the same in size as the white ones, but just brown in color) as I find them slightly more tastier. But this stuffing sounds delicious!

  7. Brenda Kula says:

    Oh, it is so beautiful! Looks scrumptious. Mushrooms to me have a natural beauty in and of themselves.
    Brenda

  8. lesley says:

    This is right up my street!!
    I did a similar dish yesterday with courgettes, like you I didn’t weigh anything…
    bummer! Made way too much of the cheese & breadcrumb mixture lol…so stuffed cheesy jacket tonight..yummo :0)

  9. they looks so good, but I know of nobody besides me who would eat them! I know I COULD eat them all, but I shouldn’t. Now What? Darn!

  10. Marta says:

    They looks so cute! Thanks for the step-by-step photos, I find those very useful! You’re photos looks great, even the interim ones! How do you do it? When I take photos on the stove the food always looks so unnepealing :(

  11. Natalie says:

    I love stuffed mushrooms but dislike the watery-ness they usually have when I make mine. I’ve never thought to roast & drain before adding the stuffing. Genius!

  12. Now that is my idea of a stuffed mushroom!! The feta is a wonderful addition to an old favorite!!

  13. vegetarian says:

    Is there an ingredient list?

Leave a Reply

Your email address will not be published. Required fields are marked *