Ingredients: |
Ingredients: 24 large mushrooms
1/4 C plus 2 T olive oil
Kosher salt and fresh ground pepper
3 T unsalted butter plus 3 T melted unsalted butter
4 green onions, finely chopped
1/2 C dry Marsala, sherry or white vermouth
1/3 C coarse fresh bread crumbs
1/2 C shredded Gruyere
3/4 C grated Parmesan
1/2 C minced fresh flat leaf Italian parsley
1/4 tsp paprika
1/3 C heavy cream, plus more as needed
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Directions: |
Directions:Preheat oven to 350º. Line a rimmed baking sheet with parchment paper, silpat or butter the sheet. Remove stems from mushrooms and reserve. Brush the mushroom caps inside and out with 1/4 C olive oil. Please round side down on the pan and season with salt and pepper to taste.
Chop the mushroom stems finely and place in a clean towel. Twist to release as much moisture as possible. Melt 3 T butter with 2 T olive oil over medium heat. Add onions and sauté until translucent, 2-3 minutes. Add mushroom stems. Raise heat to medium high, and sauté until lightly browned 6-8 minutes. Add marsala and boil till almost dry, about five minutes. Remove from heat and add breadcrumbs, Gruyere, 1/2 cup Parmesan, parsley, paprika, and cream. Season with salt and pepper to taste. Add more cream if needed to make a thick mixture.
Spoon stuffing into the mushroom caps, and sprinkle with a little of the remaining 1/4 C Parmesan and drizzle with melted butter. Bake until lightly browned on top, 20-25 minutes until warm. |
This recipe for Stuffed Mushrooms is from