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Great Grammie Judy's Stuffed Mushrooms Recipe

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This recipe for Great Grammie Judy's Stuffed Mushrooms is from The Diamond Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
20 baby bell mushrooms, a little larger than bite sized (they will shrink a bit)
2 tbs. butter
2 garlic cloves, minced
½ medium onion, finely diced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 ounces cream cheese, softened
⅓ cup freshly grated parmesan cheese
⅓ cup pecan pieces, (Or buy toasted and roughly chopped)
¼ cup finely chopped fresh parsley, plus more for garnish
1 tbs. +/- of oil to prep sheet pan

Directions:
Directions:
Heat oven to 400º
Prep a 1/2 sheet pan by lining with tinfoil and brushing lightly with oil. Using a rack in the pan results in mushrooms that are a bit crispy and nice.

Remove the stems from the mushrooms, finely chop them, and set aside.
Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 7 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 5 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.

Add the cream cheese, parmesan (reserve 1 tbs.), parsley, and pecans (reserve 1 tbs.). Stir until well combined. Chill the mixture for 1/2 hour or make the day before.

Fill mushroom caps with the cheese filling, sprinkle the tops with the reserved parmesan and chopped pecans, and line up on sheet pan and bake for 25 minutes until they smell nice and the cheese on top is bubbly.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 Minutes to 1 hour
Personal Notes:
Personal Notes:
You can prepare and stuff all the mushrooms the day before and leave them in the fridge. Bake in a preheated 400º oven for 35 - 40 minutes because they are cold.

For different flavors, add chopped sundried tomatoes, olives, crispy bacon bits, or other fresh herbs like chives, thyme, or rosemary. Leave out the pecans if you wish.

Great Grammie Judy Diamond (Grammie Nancy's mom) made a version of these A LOT in the 1970's. Auntie Kerry and Grammie Nancy used to try to sneak one before her company came, but she watched them like a hawk.

 

 

 

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