Classic Herb Stuffed MushroomsSpinach and Ricotta Stuffed Mushrooms makes 24 stuffed mushrooms 24 cremini or white button mushrooms (24 mushroom caps and 1 cup stems, chopped) 3 tablespoons butter 3/4 cup fresh bread crumbs (thinly slice bread, tear into small pieces, and bake at 150 degrees for an hour) 1 shallot, minced 1 teaspoon sherry vinegar 1 tablespoon fresh sage, minced 1 tablespoon fresh chives, minced 1 teaspoon thyme leaves 1 teaspoon fresh parsley, minced 1 tablespoon lemon zest 1 teaspoon salt 1/2 teaspoon pepper 3 tablespoons shredded pecorino romano Preheat the oven to 375 degrees. Wipe the mushrooms clean. Carefully remove the stems from the caps. If the stems break and leave only a small space inside the cap use the end of a spoon to dig out a bit more space. Toss the mushroom caps with 1 tablespoon melted butter and set aside in a large glass baking dish. In a deep saute pan, heat 2 tablespoons of butter over medium-high heat. Add the cup of chopped mushroom stems and the minced shallot, and cook for 5 minutes. Add the splash of vinegar, and then add the breadcrumbs, herbs, reserving some for garnish, zest, salt and pepper, and cook for another 3-5 minutes until the breadcrumbs are soft and buttery. Remove the stuffing from the pan and pulse several times in a food processor. Using a small spoon, fill the caps with stuffing. Press the stuffing in with a small spoon. Arrange the stuffed mushrooms on a baking dish, sprinkle each mushroom with a little bit of cheese and bake for 20 minutes, until the juices start to bubble out of the mushrooms. Garnish with herbs and serve immediately. They are also quite good made a few hours ahead of time and then reheated.
Posted on: Thu, 19 Sep 2013 01:23:46 +0000
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