Stuffed Mushrooms
Recipe Date:
December 5, 2018
Serving Size:
6
Cook Time:
00:40:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 lbs white or cremini mushroom, caps
- 2 pieces of cooked bacon, minced
- 10 chopped sage leaves
- 4 ozs minced shallots
- 1 stick butter
- 1 lb white mushrooms pulsed in food processor
- 1/2 cup cream
- 1/2 cup bread crumbs
- 1/4 cup grated parmesan cheese
- 1 tsp salt
- Cooking oil
Directions
Stuffing:
- In a medium saute pan, sweat the shallots in the butter for 3 minutes.
- Add the minced bacon and chopped sage leaves, cook 2 minutes.
- Add the chopped mushrooms and cook until they absorb all the fat.
- Add the cream and simmer stirring with a spatula until uniform.
- Add salt, pepper, bread crumbs, grated parmesan and bread crumbs. Stir with spatula and allow to cool.
Mushroom Caps:
Preheat oven to 400 degrees
- With paper towel clean any debris or soil from mushroom caps. Remove the stems from mushroom cap and use stems for stuffing.
- Toss the caps with cooking oil to coat and season with salt.
- Lay mushroom on a sheet tray and bake in the oven at 400 for 25 minutes. Basting the caps with additional oil while cooking. Remove caps and allow to cool.
To Assemble:
- Using a small spoon fill the mushroom caps with the roasted caps, be generous.
- Cook mushrooms on a sheet pan stuffing side up at 350 for 25- 30 minutes.
- Allow to cool before serving garnish with chopped parsley.
Take a look at our recommended pairing below.
