Mushrooms are a lowly thing and yet can be so satisfying. When cooked, their flesh feels like a meat, so they are excellent vehicles for a meatless meal.
Today I am presenting a Stuffed Mushroom recipe that elevates the common white mushroom to a satisfying meal or appetizer.
The first step to making a delicious Stuffed Mushroom is to start with a fresh container of medium sized white mushrooms. White mushrooms should not be washed, but you can lightly brush away any growing medium that you might find in the container.
Now it’s time to separate the cap from the stem. You can do this by holding the mushroom cap with the fingers of your left hand. Then grasp the stem with your right fingers and wiggle it a bit, side to side. The stem should pop off easily. Do this for all your mushrooms and set the caps aside.
Mince the removed stems. Peel and mince a medium sized shallot and a couple cloves of garlic. You can use pre-minced garlic if you prefer.
Warm your sauté pan over medium heat and then add some olive oil and some butter. Add your minced mushroom stems, shallots and garlic to the pan and gently sauté until they soften and release their moisture. Add about a half cup of panko to firm up the mixture. Don’t forget to season your sauté with salt and pepper.
Once you’ve finished sautéing, remove the mixture to a bowl and begin stuffing your mushrooms. I like to use a little spoon to stuff the mushroom caps. Lightly push the filling into the cap, but don’t force it.
Place the stuffed caps on a small pan. I used the pan that came with my toaster oven, but an 8″ x 8″ squared pan will also do nicely.
Before cooking them for 20 minutes in a 375 degree oven, I like to drizzle a tiny bit of olive oil on top.
Transfer the cooked mushrooms from the pan to a plate for serving.
These are nice as an appetizer or a meatless entree served with a salad.