For years I hated mushrooms. My young palette had not yet developed an appreciation for the little darlings and I avoided them in every preparation. All but one, that is, and that was my friend’s stuffed mushrooms. Filled to the “gills” with creamy, savory, garlicy deliciousness, they are not-to-miss additions to all of her family gatherings. I’ve created my own recipe with my favorite flavors that I think would give her
Here’s what you’ll need:
- 24 oz. button or baby portabella mushrooms
- 2 T. butter
- 3 T. olive oil, divided
- ½ c. ham, minced
- 3-5 gloves garlic, depending on your taste
- ¼ c. chives, minced
- 15-20 spinach leaves cut into small ribbons (chiffonade)
- ½ c. panko breadcrumbs
- ¼ c. dry white wine
- 8 oz. cream cheese, softened
- ½ c. shredded parmesan, divided
- Pinch of cayenne
- Salt and pepper to taste
First, preheat the oven to 375 and begin preparing the mushrooms.
Wipe off any obvious dirt (it’s actually peat) with a damp paper towel or cloth and remove the stems, setting them aside for the filling; carefully scrape out the gills with a small spoon or knife and discard.
Next is the ever-important tip for the first cooking step. Instead of stuffing raw caps (as most recipes call for), we are going to cook them a little first. Mushrooms store a lot of water. We want to cook off that water so that our mushrooms and stuffing don’t become a slimy, soggy mess.
To do this, just put a little oil, about a tablespoon, in a large skillet and bring to medium heat.
To make the filling, in the same pan you cooked the caps in, add the remaining 2 tablespoons of oil and the butter and bring to medium-high heat. When the butter is through foaming, add the ham and cook 3-4 minutes until it starts to develop a little color. Very finely mince the mushroom stems (discarding the harder ends, if present) and
Next, put the cream cheese, chives, cayenne, and all but a few tablespoons of the Parmesan (it will be sprinkled on top) into a bowl and add the breadcrumb mixture. Once combined, taste for seasoning and add salt and pepper to your liking. Next, spoon the filling into your ‘shoom caps. Place them on a fine-mesh baking rack, or parchment paper, on a sheet pan, sprinkle with the remaining Parmesan, and bake for 15-20 minutes until golden and slightly bubbly. Let them cool for 5 minutes, and voila… A tasty mushroom appetizer even the pickiest of eaters will devour.