Tuesday, June 26, 2012

Stuffed Mushrooms

The best kept secret since no-knead bread would be the fact that it is A-ok to wash mushrooms. Forget about brushing or wiping with damp paper towel to clean the mushrooms. Not only does it take longer but look closely and you will find dirt in the crevices. So take your simple button mushrooms give it a wash under cold water and let's get to stuffing them.

Stuffed mushrooms- the recipe is from epicurious.com. I tweaked just a wee bit.

18-20 mushrooms
2 tablespoon extra virgin olive oil
1/2 cup chopped shallots/ onions
3 garlic cloves
7-8 oz shrimp
2/3 cup Panko bread crumbs
1/2 cup Pecorino Romano
1/4 cup mayo
1/4 cup chopped basil
 pinch of pepper flakes

The hubby brought home fresh button mushrooms the other day and I had this 'urge' or dare I say 'need' to stuff them.

Being fresh the stems popped right out. I saved about half the stems to add to the stuffing mixture. If yours does not come right out run a knife along the edge of the stems to get it to come out.

Grate yourself some fresh Pecorino Romano or Permigiano Reggiano. Believe you me, fresh cheese does make a world of difference.

Gather minced shallots, garlic and fresh basil leaves. I picked mine from the herb garden in my patio which is growing beautifully. p.s. expect fresh basil in many more of my summer recipes.

Saute shallots, garlic for a minute or so in olive oil and add the chopped up stems from half the mushrooms.

Cool the mixture and add the rest of the ingredients. Stuff the mushroom really well and quite high and bake on a well oiled baking sheet for 35 minutes at 350 F.Serve warm with julienned basil on top.


1 comment:

  1. Such delicious stuffed mushroom recipe. I am excited to try. Ready to stuff these darlings =)

    ReplyDelete