Friday, June 19, 2009

Stuffed Mushrooms

I've just recently discovered that I don't hate mushrooms. I grew up in a household where one of our mushroom-loving friends used to bring her own shrooms to get-togethers, because my parents wouldn't deliberately purchase that nasty fungus.

I saw some beautiful baby portobellos at Trader Joe's - they looked more like really large crimini, but whatever. They were pretty. Into the basket they went.

I minced up some veggies, sauteed, added some bread crumbs and cheese, stuffed, and baked. Yum. So yum that I did it again less than a week later. And again last night. But this time I added in some chopped smoked oysters (do you have any idea how hard it is to find smoked oysters that aren't a product of China?). Next time I might try adding some cooked sausage instead of oysters.



Stuffed Mushrooms

olive oil or butter
6 large crimini (or 'bello) mushrooms, stems disconnected & chopped fine
1 stalk celery, diced fine
1 carrot, diced fine
1 large clove garlic, diced fine
a handful of fine bread crumbs
a handful of grated parmesan (or Gruyere, or pecorino, etc.)
chopped parsley (or other herb)
2 smoked oysters, chopped fine (yes, only 2, they're really potent) (optional)

Heat the oven to 350. Pre-bake the mushrooms caps (no need to wait for the oven to come to temp) until their liquid starts pooling in the caps.

Saute the veggies in your fat of choice until soft. Let cool slightly, then add the bread crumbs, cheese, parsley, and oysters. Add a little more fat to moisten if you'd like, and season with a little salt (depending on the saltiness of your cheese) and pepper.

Stuff the mushroom caps with the mix, and top with a little more grated cheese. Bake until the caps are as soft as you'd like, or your kitchen smells too delicious to wait any longer.



kat said...

These would be fantastic with sausage!

Jo said...

those mushrooms look divine! :)

BTW: you were a winner in my giveaway here:

could you shoot me an email with your mailing info?



Bob said...

Heh, I'm still not a mushroom fan. But they look lovely. :)

Vicki said...

Hi Kat - Yes, sausage would be tasty.

Hi Jo - They were delicious, and so versatile. Giveaways are awesome, I should do one soon!

Hey Bob - It takes time to appreciate fungus. I have hope for you.

Melissa said...

Crazy that I've never made stuffed mushrooms. I've always wanted to, especially because it's a recipe you can play with so easily.

I can't say I liked mushrooms much until I was in my late 20s at least and now I love them. Glad we were reformed!

Vicki said...

Hey Melissa - We could start our own club, Reformed Fungus Haters. Bob will be our 1st intervention.

KirkK said...

Hey Vicki - Oh man, I love stuffed mushrooms......I'll have to make some soon. These look much better than mine!

Vicki said...

Hey Kirk - Thanks! I'm thinking Asian flavors next - wonder what they'd taste like with soy and octopus.

Anonymous said...

What a cool idea to add oysters! Thanks for the tip!

Vicki said...

Hi myhappyhappenings - You're welcome! The oysters add that extra bit of umami that brings the dish to another level :)