A home cookbook isn’t complete without at least one recipe for stuffed mushrooms. It’s the kind of dish that’s coveted by a crowd and goes fast at any party. Easy to make, the variations are endless. This classic appetizer is widely popular in many cookbooks worldwide and worth a bite.
20 medium white button or crimini mushrooms
3 tablespoons butter
1/3 cup dry white wine
3 tablespoons finely chopped scallions
3 tablespoons breadcrumbs
2 tablespoons finely chopped parsley
1/4 teaspoon kosher salt (more or less to taste)
1/2 teaspoon ground black pepper (more or less to taste)
Directions: Wash and dry the mushrooms. Grasp one at a time, cap face down in the palm of your hand, and gently gripping at the base, wiggle the stalk loose and remove, then set aside. Repeat this step until all the mushroom have a hollow center. Prep the stalks by slicing and discarding the dark ends then finely chop the rest. Note that some stalks may not be suitable for cooking and should be discarded. In a large pan on the stovetop, melt the butter on medium heat. Cook the mushrooms cap face down for several minutes until lightly brown before turning over and cooking on the opposite side for another minute or two. At this stage add the wine to the pan and cook for an additional minute. Remove the mushrooms and place them in an oven-proof baking dish. Using the same pan, sauté the scallions for a couple of minutes, then add the remaining ingredients. Taste and add additional seasoning as required. When the mixture is ready, spoon a portion into the hollow center of each mushroom. Place the stuffed mushrooms in a 300 degree oven; bake for approximately 15-20 minutes prior to serving. Serve warm.
Notes: Once you get a hang of removing the stems, all sorts of fillings can be stuffed inside. In place of scallions, shallots are a superb and tasty option as are leeks. Fresh chopped garlic is also a great addition. For an extra bite add Parmigian-Reggiano cheese to the mix. For a vegan version, replace the butter with an olive oil that is naturally buttery in taste.
The filling inside the mushrooms can be mile-high and overstuffed, or the filling filled up to the rim, it’s up to the cook to decide. Try adding sausage for a meat-lovers version or crab if you’re craving seafood fare. Different types of cheese can be blended in as well, or the mushrooms can even be stuffed with a creamy spinach or artichoke mix. There’s lots of room for creativity. I can assure though this simple recipe is mouth-watering as is. Since the recipe calls for a dry white wine, try Dry Creek Fumé Blanc which is enjoyable both for drinking and cooking. Cheers and bon appétit!