The first time I ever had these stuffed mushrooms was when my dear neighbor and friend Sally made them for a dinner party she was hosting. Boy oh boy, were they ever good! I could seriously eat these little appetizers as a lunch option or entree. They are sooo good! Plus, they are incredibly easy to make. Stuffed mushroom caps are perfect for parties and picnics or anytime you want a nutritious snack. Yummo!
Check out what our pals over at Simply Recipes had to say about this delightful recipe:
This stuffed mushroom recipe is a classic! It is what you usually think of when you think of stuffed mushrooms, including nuts, herbs, garlic, chopped mushroom stems, breadcrumbs, and grated Parmesan. There is a reason this combination is a classic, these mushrooms are hard to stop eating!
I can totally see how these mushroom caps go quickly. They smell amazing as they are cooking. Yum!
18-24 button or cremini mushrooms, scrubbed clean, stems separated from the caps, stems finely chopped
1 Tbsp Kerrygold butter
2 small shallots, minced, about 2 Tbsp
1 large garlic clove, minced
2 Tbsp chopped walnuts
2 Tbsp chopped parsley
1 teaspoon herbes de Provence or dried thyme
2 Tbsp 4C breadcrumbs
2 Tbsp sherry or chicken stock
2 Tbsp Bertolli olive oil
2 Tbsp Kraft grated parmesan cheese
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 4-5 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, herbes de Provence, 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 Stuff 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 20-25 minutes at 375°F (190°C), or until the cheese browns a little. Allow cooling for 5 minutes or so before serving.
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Quick Tip: This recipe is very easy to double or triple when serving a crowd.
Thank you to Simply Recipes for this great dinner idea.