Click for Cookbook LOGIN
"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Patrick's stuffed mushrooms Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Patrick's stuffed mushrooms is from The Materials Science Team Cookbook Project, 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:  
16 oz. baby portabella mushrooms
¼ cup pine nuts
½ cup chopped, uncooked bacon
2 cups Italian bread crumbs
½ cup Chardonnet or favorite white wine(dry)
½ cup chicken stock
¼ cup finely chopped onion
4 cloves finely chopped garlic
½ cup unsalted butter
½ cup finely shredded Parmigiano-Reggiano
Salt & pepper to taste
Directions:
Directions:
Preheat oven at 400º F. Clean and de-stem mushrooms. Fine chop stems and set aside to add to the stuffing. In a dry large sauté pan toast pine nuts over medium heat and remove from pan. Add bacon to the pan and cook until crispy. Remove from pan and add to the pine nuts for later. Retain some bacon fat in the pan or strain according to your nutritional prowess. Add bread crumbs to pan and allow to toast until starting to brown then remove from pan. Deglaze pan with white wine and reduce by half. Add butter to pan along with mushroom stems and cook on medium-high heat for 2 min. Add onion and cook for 2 min. Add garlic and chicken stock. Bring to a boil and remove from heat and mix in the bread crumbs, pine nuts, bacon, and half of the Parmigiano-Reggiano. Texture should be moist and form balls. If mixture is dry, you can add more melted butter, wine, stock and/or cheese. Salt and pepper to taste. Allow to cool 15 minutes.

Lightly coat baking dish with olive oil. place mushroom caps gills up, and lightly drizzle with olive oil and lightly sprinkle with salt. With a spoon, scoop stuffing and form in each mushroom cap. Place a pinch of Parmigiano-Reggiano on top of each mushroom. Bake in oven at 400º F for 20 min or until cheese has nicely browned.

Enjoy!
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
My family loves these! I've been making them for years. I rarely follow recipes. Hope my proportions are ok. :) Cheers!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

40W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!