Monday, January 12, 2009
I made these stuffed mushrooms on New Years' Eve celebrations that we had at home. I bought medium sized baby Bella mushrooms because I wanted one bite appetizers. The filling consisted of some breadcrumbs, fresh flat leaf parsley, scallions, freshly grated Parmesan cheese and a bit of heavy cream to bind it all together.
You could prep the mushrooms, wipe them clean and brush the caps with some olive oil or melted sweet butter and set it aside. Then go ahead and make the filling and let it cool. This can be made hours ahead. Just bake the stuffed caps right before serving, these little gems are wonderful while still hot!
10 fresh mushrooms caps - medium sized
2 Tb sweet butter -
2 scallions - finely minced - green parts only
4 Tb unseasoned bread crumbs
1/4 cup + 1 Tb grated Parmesan cheese
2 Tb minced flat leaf parsley
2 Tb heavy cream
salt and pepper to taste
olive oil/melted butter - to brush on mushroom caps
Clean mushrooms caps with a wet cloth and remove stems. Mince stems finely and set aside.
Melt butter in a pan on medium heat and saute the chopped scallions for 1 minute and chopped mushroom stems for 2 minutes. Add bread crumbs and minced fresh flat leaf parsley and season with salt and pepper. Take mixture off the heat and pour in cream to bind the ingredients. Add in 1/4 cup freshly grated Parmesan cheese and set mixture aside to cool.
Preheat oven to 370 degrees. Brush cleaned caps with some olive oil and stuff the mushrooms with filling. Sprinkle some grated Parmesan cheese on top and dot with a little butter before baking in the oven for 10 to 15 minutes or until the stuffing has browned lightly on top.