Stuffed Mushrooms

Stuffed Mushrooms

INGREDIENTS
24 ounces white or baby Bella mushrooms see notes below
½ cup parsley minced
6 cloves garlic minced
1 cup plain breadcrumbs
½ cup Parmigiano Reggiano divided plus 2 Tbsp for topping
½ cup olive oil
1 tsp salt
¼ tsp crushed red pepper
½ cup dry white wine
2 cups low sodium chicken stock divided
3 Tbsp fresh lemon juice


METHOD
1. Preheat oven to 425F and set rack to the second highest level.
2. Cut off the very end of stem and discard.
3. Remove the rest of the stem and mince. You can use a spoon to help loosen the sides of the stem from the cap, if needed.
4. Save ¾ cup of minced stems and set aside. Use remaining for another purpose.
5. Sauté the garlic in olive oil over medium-low heat until golden. Around 30 seconds.
6. Add in the red pepper flakes and cook for 30 seconds.
7. Turn heat to medium, add the ¾ cup minced mushroom stems, and cook for 3 minutes.
8. Add the wine and cook for 2 minutes to reduce slightly.
9. Add in ½ cup chicken stock and breadcrumbs. Mix to incorporate well.
10. remove from heat and add ½ cup grated cheese, lemon juice, salt, and parsley. Mix well and taste test. Make any adjustments to salt and pepper if required. If the stuffing is too dry add a bit more stock (it should be very moist).
11. Stuff the mushrooms by packing the stuffing into the cavity of the mushrooms and then mounding a little bit on top. Save any remaining stuffing.
12. Place the stuffed mushrooms into a large baking dish.
13. Pour the remaining chicken stock into the pan without pouring it on top of the stuffed mushrooms.
14. Sprinkle no more than a ½ cup of the remaining stuffing mixture into the stock.
15. Sprinkle 2 tablespoons of Parmigiano Reggiano on top of the mushrooms.
16. Bake for 20-25 minutes or until tender. If needed, broil for the last 60 seconds to brown the top.
17. Spoon the sauce on top of the mushrooms or serve as is.


HOW TO SERVE
Serve on a plate garnished with parsley.

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