Classic appetizer: easy stuffed mushrooms

Stuffed Mushrooms

Stuffed Mushrooms

Here, Elizabeth’s early training in ‘innovation’ [Ed. Note:  These are not innovation fingers. These are innovation fingers.  And these are GOLD!] pays off in a very real and edible way.  One night while making ourselves a delightful Saturday meal of tiny items, our intrepid heroine suggested we make stuffed mushrooms.  I am a fan for sure; however, I shy away from these little guys because they never come out right.  The filling ends up spilling all over everything and they don’t cook properly and I end up cranky.  Every dauntless, that night she suggested employing our muffin tin to keep the little rascals together.  Boy, did that make the difference.  The mushrooms came out tender and moist, and the filling was sumptuous and crispy.   Even better, they popped right out of the pans and held together splendidly.  Da Recipe!

  • 8-12 oz large white mushrooms, stems removed and reserved.
  • 1 cup grated parm cheese
  • 1 cup breadcrums
  • 1/4 cup fresh parsley or herb of choice
  • 1/2 cup olive oil
  • salt & pepper

Mix all the ingredients except the mushrooms.  If you like, dice the stems if they aren’t too woody, and throw those in too.  Spoon the mixture into the up-turned mushroom caps, each one having been placed in a muffin creche.  Cover the pan with foil and cook at 350 F for 30 minutes.  To finish, broil for one minute, uncovered and serve.  Innovation at work!  A Good Eats moment in our humble TBYK kitchen.

Innovation at Work

Innovation at Work

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2 comments
  1. LaComtesse said:

    This is one of my favorite things. I also highly recommend trying portobello stuffed mushrooms, basically the same recipe you have there, only with gorgonzola. Heaven.

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