Ingredients: |
Ingredients: 12 whole mushrooms about 2 inches in diameter (I used small portobello mushrooms)
1/8 Cup extra-virgin olive oil divided
4 Tablespoons butter split in half
1/4 Cup shallots finely diced (or onion)
2 cloves garlic minced
3 Tablespoons fresh parsley finely chopped, plus more for garnish
1/4 Cup parmesan cheese fresh grated, see notes
1/2 teaspoon dried oregano or 1 teaspoon finely chopped fresh
1 teaspoon thyme
Kosher salt to taste
Black pepper to taste
3 Tablespoons flour
|
Directions: |
Directions:Gently wipe off any excess dirt from the mushrooms with a clean kitchen or paper towel. Don't wash them with water, as this will affect their texture.
Remove the stems from the mushrooms. Cut off and discard the tough ends if any. Finely chop the stems.
Heat a skillet over medium heat. Add 2 tablespoons olive oil, and 2 Tablespoons butter.
Add the shallots, garlic, mushrooms, and parsley to the skillet with a pinch of salt. Cook until ingredients are softened, stirring occasionally, about 5-7 minutes.
Add the parmesan cheese, oregano, and salt and pepper to taste, and sauté a few more minutes. Place 2 Tablespoons butter into the cooked mixture, and let melt. Sprinkle the flour over the mushrooms and butter mixture and combine, it should combine into a paste, if not add a bit more flour until it comes together. Cook just a couple of minutes and turn off heat.
Place the mushrooms in a baking dish. Stuff them with the mixture, pressing down to get as much in as possible. Use ALL the stuffing- some of it may not fit and fall off the sides, this is OK!
Drizzle the remaining two tablespoons of olive oil on top of the stuffed mushrooms.
Cover the baking sheet with foil. (At this point, you can refrigerate the mushrooms for up to a day to be baked later.)
Bake at 375 degrees for 20 minutes. Remove foil and bake 10-15 more minutes, until mushrooms are golden and bubbling.
Serve hot or warm. Can be served with a aioli (pesto, lemon or oregano). Recipes in sauces. |
This recipe for Stuffed Mushrooms is from