- Oct 11, 2019
- 2 min read
MOM'S STUFFED MUSHROOMS
These were always a constant at family holidays. I remember not liking them as a kid, until I learned they were stuffed with breadcrumbs and cheese. Then I finally tried one and there was no going back. I was even more shocked when I learned the filling also contained the diced up mushroom stems. I have seen plenty of recipes that discard the stems and I am not sure why, they make the filing so f*cking good. Thank you mom for making mushrooms amazing.
24 button mushrooms, washed and dried, stems removed & set aside
2 Tablespoons Olive Oil
2 garlic cloves, minced
1/2 cup Italian seasoned bread crumbs
1 bunch of Flat leaf parsley
2 teaspoons of dried oregano
4 Tablespoons of grated parmesan, or pecorino romano
1/4 cup white wine
1-2 cups chicken broth (can use vegetable broth)
Salt & Pepper, to taste
Preheat oven to 350 degrees F.
Dice/chop mushroom stems. You can do this by hand with knife, or pulse in food processor.
Heat olive oil over medium high heat in large frying pan. Add minced garlic to hot oil, sauté till fragrant (30 seconds). Add mushrooms stems, oregano, parsley, salt & pepper to pan. Sauté a couple minutes slightly cooking the diced stems.
Remove pan from heat, sprinkle with grated cheese, white wine, bread crumbs, mix well to bring all together. Taste for salt. Add as needed.
With a spoon, fill the mushroom caps, place in baking pan. I use a pyrex dish. Add chicken broth to pan and cover mushroom caps in 1/4 to 1/2 of liquid. Cover with aluminum foil and place in oven.
Bake 45 minutes. Then remove foil and bake another 10-15 minutes uncovered. Timing varies on size of mushrooms. For smaller mushrooms bake for 30 minutes covered and 10 minutes uncovered.