On a whim, I baked these beauties. I saw these mushrooms lurking in my fridge for over three days (yep, I throw them in the fridge when I can’t get to them right away–need to learn some mushroom best practices). I actually bought them to do something…and did not quite figure it out. And then I remembered the time when I ate some juicy tender stuffed mushrooms at a business conference and made a mental note to recreate them. Its been years ago, but the taste is still fresh in my mind. Somehow never got a chance to make them…..but not anymore. Promptly all lunch plans got pushed aside as I went full force after these. Needless to say that we ate them for lunch. But they are perfect as hors d’oeuvres for a sit down meal. You could even make them with baby portabella mushrooms for perfect bite sized finger food for cocktail parties.
I think the ones I ate had ground meat in them. I did not have any on hand and also felt lazy about sauteing the meat for stuffing. But not willing to give up the hearty texture, I minced up a couple of mushrooms and added them to the filling along with some bread crumbs and rosemary. Shredded mozzarella cheese and chopped black olives added the right amount of moisture making this one elegant course.
What you need:
6 medium sized portabella mushrooms (2 of them will be minced for stuffing)
2 slices of bread (stale bread is even better)
5-6 black olives chopped up
1/4 cup shredded mozzarella cheese
1 spring of rosemary
1 pinch of red pepper flakes
1/2 tsp salt or to taste
1 tbsp extra virgin olive oil
1 tbsp parsley, chopped (optional)
How to make it:
1) Remove the stalks and clean the mushroom caps by wiping them. If the stalks are tender, you can mince them and use in the stuffing instead of discarding.If not, finely mince or pulse two mushrooms in the food processor along with the bread slices.
2) To the bread and mushroom mixture add finely chopped rosemary, olives, red pepper, salt and shredded cheese and toss well to combine.
3) In the mean time heat a pan with a few drops of olive oil on medium heat and saute the mushrooms, cap side down, until they release excess moisture and are slightly cooked, about 5-6 minutes. If any excess moisture comes up in the gills, mop it up with a kitchen tissue.
4) Divide the stuffing into 4 portions and pile one portion on each of the mushrooms while slightly compacting it down.
5) Bake them in the oven for 15 minutes at 325F.
6) Serve them up with a garnish of parsley and a drizzle of extra virgin olive oil. Pair it with red wine!