Request Line! Stuffed Mushrooms

I received a request for a stuffed mushroom recipe last week, so I decided to give Stuffed Mushrooms from the December 2004 issue of Everyday Food a try. Dr. O and I rarely order stuffed mushrooms when we go out to eat and I’ve never actually made them before, so this was a new experience. I did a little research online, and it seems like people are divided into two camps: those who appreciate breadcrumbs with their stuffed mushrooms and those who don’t. (I should have asked which side you’re on, Kari – sorry!) This recipe has breadcrumbs and is actually pretty healthy compared to most recipes I’ve seen… I may need to conduct a breadcrumb-free, cream cheese-y experiment next week, though, just for the sake of comparison. 🙂

This is another recipe that isn’t posted online, so here’s what you’ll need:

3 slices whole-wheat sandwich bread (3 ounces)
3/4 cup finely grated Asiago or Parmesan cheese (3 ounces)
1/3 cup chopped fresh parsley
2 minced garlic cloves
Coarse salt and ground pepper
40 medium white button mushrooms (about 1 pound), stemmed
4 tablespoons butter, melted

First, I used my food processor to pulse the bread until fine crumbs formed; I needed 1 cup total. In a large bowl, I tossed the breadcrumbs with the cheese, parsley, and garlic and then seasoned with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

In preparation for stuffing the mushrooms, I put a rimmed baking sheet on one side of my workspace and my melted butter (in a small, deep bowl) on the other. I used one hand to dip a mushroom in the butter, coating it completely. Next, I dropped the buttered mushroom in the breadcrumb mixture and used a combination of a spoon and my other (non-buttery) hand to stuff the mushroom with filling and pat some crumbs on the bottom and sides. I transferred each mushroom to the baking sheet, stemmed side up.

When all the mushrooms were stuffed, I baked them at 375F until they were golden brown and cooked through, about 20 minutes. I let them cool on the baking sheet for a few minutes before transferring them to a plate.


These were pretty good. They weren’t *amazing*, but they were a nice accompaniment to my main dish (steak). I really liked that they tasted lightly fried even though they were baked. I felt like the bulk of the flavor came from the cheese, so choose a favorite (I actually used Parmigiano-Reggiano) and grate it fresh for best results.

TIPS: I thought it was weird how much the recipe stressed using one hand for the butter and one for the breadcrumbs, but it’s essential. I got lazy towards the end of my mushroom stuffing, tried using both hands, and ended up with buttery crumbs clumped to my fingers. Oops.


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