Stuffed Mushrooms & Champagne

Most baked mushrooms take a long time to cook and often do not cook evenly. My best cooking tip for preparing this mushroom recipe is in the preparation of the stuffing mixture. I sauté the garlic, onion along with chopped stems in olive oil and butter browning and softening them along with the herbs to ensure the mixture molds into a stuffing-like consistency. Then you can easily finish off mushrooms in the oven. This recipe makes approximately 12 mushrooms. In the picture below, I doubled up the recipe for a party appetizer tray. You can prepare this recipe the day before, or several hours in advance and then bake just before serving.

You will need: 

  • 12 large mushrooms
  • 4 tablespoons olive oil
  • 4 tablespoons salted butter, plus some soft or melted butter for basting
  •  1 small white onion chopped and finely minced
  • 3 cloves garlic minced finely
  • 2 bay leafs
  • 1/2 cup chopped flat-leaf parsley
  • 1 teaspoon thyme chopped
  • 1 teaspoon sweet marjoram
  • 1/2 cup of fine dried bread crumbs
  • 1/4 cup of white wine
  • 1/2 cup to 3/4 cup of grated Pecorino Romano cheese or Parmesan cheese

Preheat oven to 375° (F). Wipe mushrooms clean with a damp towel or brush. If you happen to rinse the mushrooms with water, please ensure they are dry before beginning to prep. Carefully remove the stems and chop the stems finely. In a large sauté pan, warm olive oil. First add garlic, then after a minute or two, add the onion and bay leaf sauté until onion is soft, about five minutes. Add mushroom stems and 3 tablespoons of butter sauté until the stems are wilted, about 4 minutes. Stir in parsley, marjoram, thyme, bread crumbs, and white wine and mix for about another minute or two. Set the mixture aside to cool and let any excess liquid evaporate. In the meantime, with remaining tablespoon of soft melted butter massage mushroom caps and then place on baking sheet. Now, stuff the sautéed mixture into mushroom caps leaving a bit of room room for cheese. Top mushroom caps with cheese and slightly pat cheese on top to ensure it does not fall off while baking. Depending on your oven settings bake for about 30-35 minutes or until the cheese looks melted. Place on a platter or serving dish serve warm or hot.

 

 

I took my stuffed mushroom platter to a special wine dinner party where the host served champagne. Egly-Ouriet Brut Tradition Gran Cru. Delightful and delicious and the perfect paring for stuffed mushrooms! Enjoy!!

 

 

 

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