Stuffed mushrooms

Easy Garlic & Herb Stuffed Mushrooms

by

Stuffed mushrooms always make me think of fancy weddings and extravagant holiday parties. They are usually served as an appetizer, and for good reason! Stuffed mushrooms are the perfect finger food that doesn’t make a mess, and can be gracefully eaten in one or two bites. While these savory bites make me think of elegant events, the good news is you don’t have to wait until attending one to enjoy this treat as they are quite simple to make! Be sure to start with firm and fresh mushrooms. Remember to only use a damp cloth to clean them. Don’t run them under water to clean, as mushrooms will immediately absorb all that liquid, making them mushy once cooked. If you happen to have white wine instead of red, feel free to substitute, just make sure it is dry. This flavor combo is one of my absolute favorites and is my number one go-to appetizer for entertaining! The earthy mushrooms make the perfect base for savory thyme and woodsy rosemary. The celery provides a perfect texture and crunch with a subtle salty flavor. Add in the nuttiness and spice of the garlic and you’ve got yourself one killer bite! I know you and your next dinner guests will fancy these as much as I do!

Easy Garlic & Herb Stuffed Mushrooms

Serves 6
Prep: 20 min
Cooking: 25 min
Total:  45 min
Beginner

Ingredients:

For the mushrooms: 

1 Lb(24) Cremini or Button mushrooms, cleaned and stems reserved 

1 Tbsp. olive oil

½ tsp. salt

¼ tsp. black pepper

 

For the stuffing: 

1 Tbsp. olive oil 

1 cup of removed stems, small dice 

2 stalks of celery, small dice 

6 cloves of garlic, minced or grated 

1 shallot, minced 

¼ cup red wine, dry

2 tsp. Thyme, chopped  

1 tsp. Rosemary, chopped  

1.5 oz. (about a ½ cup) Parmesan, grated

2 Tbsp. Parsley, chopped for garnish

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 350°F. Line a large sheet tray with parchment paper, set aside.
  3. Clean mushrooms with a damp paper towel or kitchen towel and gently remove any dirt.
  4. Remove stems and place in a bowl for later, set aside.
  5. Next, take a small spoon and gently scoop out the gills and discard, this will give us more room for the filling.
  6. Place mushroom caps in a large bowl and toss with olive oil, salt, and pepper.
  7. Transfer mushroom caps to the baking sheet, making sure they are evenly spaced apart, and each mushroom is facing up to fill, set aside.
  8. Heat a large sauté pan over medium heat. Chop up mushroom stems. Add in oil, mushroom stems, celery, garlic, and shallot.
  9. Cook for 8-10 minutes or until the shallot starts to become translucent and the mushroom stems start to brown.
  10. Deglaze the pan with wine and add in thyme and rosemary.
  11. Continue to cook until all the liquid evaporates, 2-3 minutes.
  12. Remove from heat and place mixture in a large bowl.
  13. Add grated Parmesan to the stuffing mixture. Mix together until evenly incorporated.
  14. Stuff mushroom caps with filling, gently press it down into a small mound.
  15. Once all the caps are filled, bake for 20-25 minutes or until the tops are golden brown and crispy.
  16. Remove to cool slightly, top with parsley, and serve immediately. Enjoy!  

                                   

Nutrition Facts: (4-5 mushrooms depending on size) 
Calories- 100
Carbs- 4.8 g
Fat- 6.4 g
Protein- 5.2 g