Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Double-Crisp Stuffed Mushrooms
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 30 min
- Yield: 4 to 6 servings (18 stuffed mushrooms)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 184
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 26 mg
- Sodium
- 224 mg
These over-the-top stuffed baby bella mushrooms have a savory, herby and cheesy filling plus an incredibly crispy frico topping. That’s because once these beauties are stuffed, we flip each one its head and place it on top of a spoonful of umami-packed Parmesan. While the mushrooms bake, the bottom gets irresistible golden brown and crisp. The result: Tender, cheesy stuffed mushroom with a double crispy top that’s perfect for every gathering.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 30 min
- Yield: 4 to 6 servings (18 stuffed mushrooms)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 184
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 26 mg
- Sodium
- 224 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F and grease a rimmed baking sheet with olive oil. Wipe the mushroom caps clean with a damp cloth. Use a small measuring spoon to carefully scoop out the gills of each mushroom cap and to make a slightly larger hole; set aside the caps and gills.
- Heat the oil and butter in a large skillet over medium heat. Add the shallots, 1/2 teaspoon salt and several grinds of black pepper, and cook until just tender, 1 to 2 minutes. Stir in the chopped mushroom stems and reserved mushroom gills and cook until soft, about 2 minutes. Stir in the garlic, parsley, thyme, sherry vinegar and red pepper flakes. Cook until the garlic is tender and the vinegar is mostly absorbed, about 1 minute more. Remove from the heat and stir in the breadcrumbs, mozzarella and 1/4 cup of the Parmesan. Taste and adjust the seasoning with more salt and pepper. Set aside until cool enough to handle.
- When the mixture is cool, stuff the caps. Spoon eighteen 1-teaspoon mounds of Parmesan on the prepared baking sheet, leaving 1 1/2 inches between each mound. Place the stuffed caps stuffing-side-down on each Parmesan mound. Bake until the mushroom caps are tender and the Parmesan is deep golden brown and crisp, 20 to 25 minutes. Use a metal spatula to lift the mushrooms and crispy Parmesan off the baking sheet. Serve immediately.
