Stuffed Mushrooms

Stuffed Mushrooms might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 6 servings with 290 calories, 5g of protein, and 19g of fat each. For $1.28 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 412 people were impressed by this recipe. This recipe from Foodnetwork requires olive oil, breadcrumbs, kosher salt, and fresh thyme leaves. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. With a spoonacular score of 45%, this dish is solid. Try Stuffed Mushrooms, stuffed mushrooms, and Stuffed Mushrooms for similar recipes.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pop the stems from the mushrooms and reserve. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Set the caps aside. Finely chop the stems and bits from the caps (there should be about 1 1/4 cups). Melt the butter with 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the chopped mushrooms and 1/4 teaspoon of salt, and cook, stirring occasionally, until all the liquid from the mushrooms has evaporated, about 3 minutes. Add the Madeira and thyme and cook until dry. Transfer the mushroom mixture to a medium bowl and cool slightly. Add the breadcrumbs, Parmesan, creme fraiche, and parsley to the mushroom mixture and stir to combine thoroughly. Season with salt and pepper, to taste. Preheat the oven to 375 degrees F. Lightly oil the bottom and sides of a skillet that is just large enough for the mushroom caps to fit snugly inside in a single layer. Pour the water into the skillet. Brush the outside of the caps with 1 tablespoon of olive oil. Set the caps, smooth side-down, in the skillet. Divide the filling evenly among the caps. Drizzle the tops with the remaining 1 tablespoon of olive oil. Bake until the mushroom caps are soft and cooked and the filling is browned, about 35 minutes. Remove from the oven and serve hot or at room temperature.

 

Step by step:

1. Pop the stems from the mushrooms and reserve. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Set the caps aside. Finely chop the stems and bits from the caps (there should be about 1 1/4 cups).

2. Melt the butter with 1 tablespoon of the olive oil in a medium skillet over medium-high heat.

3. Add the shallots and cook, stirring frequently, until softened, about 2 minutes.

4. Add the chopped mushrooms and 1/4 teaspoon of salt, and cook, stirring occasionally, until all the liquid from the mushrooms has evaporated, about 3 minutes.

5. Add the Madeira and thyme and cook until dry.

6. Transfer the mushroom mixture to a medium bowl and cool slightly.

7. Add the breadcrumbs, Parmesan, creme fraiche, and parsley to the mushroom mixture and stir to combine thoroughly. Season with salt and pepper, to taste.

8. Preheat the oven to 375 degrees F. Lightly oil the bottom and sides of a skillet that is just large enough for the mushroom caps to fit snugly inside in a single layer.

9. Pour the water into the skillet.

10. Brush the outside of the caps with 1 tablespoon of olive oil. Set the caps, smooth side-down, in the skillet. Divide the filling evenly among the caps.

11. Drizzle the tops with the remaining 1 tablespoon of olive oil.

12. Bake until the mushroom caps are soft and cooked and the filling is browned, about 35 minutes.

13. Remove from the oven and serve hot or at room temperature.

Nutrition Information:

covered percent of daily need

 

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