We eat mushrooms in a lot of things, but rarely do I ever think to make them the star of anything. I don’t know why – it’s not like they don’t deserve it. The right mushrooms can really add an earthy depth of flavor to many dishes. So, when I decided to make something that really showcased the mushrooms, what better to make than traditional stuffed mushrooms?
You know ‘em – the ones you used to see on appetizer lists at wedding receptions and sometimes at dinner parties. Yeah, those. C’mon – don’t be like that – they’re better than you remember. Especially when you make them like this. The stuffing has a buttery, earthy, rich flavor that’s just irresistible. Seriously – I could sit down with a fork and a bowl of the stuffing. It’s that good.
Okay, truth be told, I couldn’t. Chris would fight me for it. Well…maybe. See, he loves stuffed mushrooms. Really, he was my overwhelming inspiration to make these and put the recipe up here for y’all to enjoy. And, even the little one liked them. I’m pretty impressed – at four, he’s eating way more vegetables than I did when I was little. In fact, he stole a couple of mushrooms off Chris’ plate at dinner when we had them.
Okay, enough rambling from me. It’s time for what you really came here for…
- 18 mushrooms – button or cremini
- 1 tablespoon butter
- ½ medium shallot, minced
- 2 tablespoons finely chopped walnuts
- 1 tablespoon dried parsley
- 2 tablespoons breadcrumbs
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 2 tablespoons vegetable stock
- 2 tablespoons olive oil
- ¼ cup grated parmesan cheese
- Wipe the mushrooms clean if there’s any surface dirt on them.
- Pull the stems off and set them aside.
- Preheat the oven to 375.
- Brush your baking tray with a light coat of olive oil so the caps don’t stick.
- Assemble the caps on the baking tray.
- Drizzle each mushroom cap lightly with olive oil to keep them from drying out when you bake them.
- Dice up the mushroom stem pieces.
- Melt the butter in a skillet over medium-high heat.
- Add the mushroom stems and the shallot. Cook for 3-4 minutes, until the shallot is semi-translucent.
- Mix in the walnuts and cook for another 3-4 minutes to toast the nuts.
- Combine the breadcrumbs, thyme, parsley and salt in a medium bowl.
- Pour the mushroom stems, shallot, nuts and butter over the top.
- Add the tablespoons of olive oil and vegetable stock, then mix well.
- Fill each mushroom cap with stuffing so that it’s mounded up.
- Sprinkle each one with parmesan cheese.
- Bake the caps for 25 minutes, then serve them warm.