Basic Stuffed Mushrooms

Yield:
24 hors d'oeuvres
Level:
Easy
Ingredients
  • 24 medium mushrooms, stems removed, finely chopped to be used in the following Duxelles recipe
  • Basic Stuffing:
  • 1/2 cup duxelles, see following recipe
  • 1/4 cup dry bread crumbs
  • 2 tablespoons chopped fresh herbs, i.e. parsley, tarragon, chervil, and/or chives
  • 1/2 cup lumb crab meat or finely chopped prosciutto or crumbled cooked bacon, optional
  • 1/2 cup freshly grated Parmesan, Asiago or crumbled Feta, 1/4 cup reserved for top
  • 1 egg, lightly beaten
  • 2 tablespoons olive oil or melted butter
  • Salt and freshly ground black pepper
Directions
  • Preheat the oven to 400 degrees F. Arrange the mushroom caps in a single layer in a lightly greased shallow baking dish. In a bowl combine the stuffing ingredients thoroughly. Divide the stuffing mixture among the mushroom caps, mounding it slightly. Drizzle the mushrooms with the olive oil or butter and season with salt and pepper. Sprinkle tops with reserved 1/4 cup cheese. Bake in the middle of the oven for 12 to 15 minutes, or until heated through.


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