Mushroom Stuffed Mushrooms
These are a big favorite of my catering clients, and why not? They are so simple and delicious, vegetarian, gluten free and...addictive.
You really should stuff button mushrooms here, they have the shape you need. If you forage or just have a love of shiitakes, the filling can handle a mix in of any mushroom. As a matter of fact, it's a great place to use up the trim and broken pieces of Morels, Chanterelles or Boletes. Juts avoid any woody, stringy stems.
And don't be weird. There is absolutely nothing wrong with white cultivated mushrooms. It's not like the are white versus whole grain. Someone once asked me if brown mushrooms were healthier. People get the stupidest ideas sometimes! These work GREAT for stuffing and state delish.
|It's ok, white mushroom are cool too.|
32 large button mushrooms
Neural vegetable oil as needed, I like sunflower or grapeseed oil and
Salt and pepper
¼ cup shredded mozzarella cheese
¼ cup grated smoked gouda or smoked gruyere cheese
¼ cup crumbled gorgonzola cheese
¼ cup grated Parmigiana cheese, divided in half
Preheat oven to 400.
Examine the mushroom and brush any debris from them. Do not wash! Carefully remove the stems from the mushrooms and reserve.
Put the mushroom caps in a large mixing bowl. Add ½ cup vegetable oil and gently toss to coat well, getting the mushroom good and wet. Season with salt and pepper. Yea, it seems like a lot of oil, but as they roast they will give most of it back, which you can use for roasting the stems in step two.
Arrange the 24 biggest, prettiest mushroom caps on a cookie sheet and bake for 4-6 minutes until sizzling but still a little firm.
Pour off any oil and juices that accumulated on the pan and reserve.
Meanwhile roughly chop the remaining 8 mushroom caps.
Mix these with all of the stems and toss back in the mixing bowl with the reserved oil and juices from the first roast.
Add a little more oil if needed to coat them thoroughly, then season with salt and pepper generously.
Lay out on a cookie sheet, roast for about 8 minutes, or until lightly browned around the edges.
Put this roasted mix in a food processor and pulse until coarsely ground. Mix with all of the cheeses except half of the Parmigiana. Stuff the mushroom cheese mix into the roasted caps. At this point the mushrooms are ready to bake.
Bake at 400 for about 4-5 minutes, or until cheese is melted. You can also refrigerate them up to 48 hours or freeze for later use. If reserving, sprinkle with the remaining Parmigiana before baking.
|Look at that earthy, cheesy lusciousness!!!!|