Stuffed Mushrooms

I mentioned stuffed mushrooms in a recent post and figured I would share.  I have been making stuffed mushrooms for years and, while I generally stick to this basic recipe, I have made many variations.  Filling for stuffed mushrooms can be made out of all kinds of things.  Some are cheesy, some have seafood, etc.  This recipe is based on a basic veggie and breadcrumb filling.   The amounts are easily altered to fit your tastes. 

It is easy to alter the recipe by adding different seasonings and ingredients.  Add in bell pepper or roasted garlic, or a little goat cheese or blue cheese.  I also like to serve the stuffed mushrooms with a sauce.  A simple herbed butter sauce is nice, or my lemon dill sauce, or something similar.  Enjoy!

Lairdriin's Stuffed Mushrooms
10-12 medium-sized button mushroom caps
4 Tbsp butter or margarine, divided
3 Tbsp each finely minced: mushroom stems, celery, and onion
dash each of: salt, pepper, thyme, and parsley
2 Tbsp dried breadcrumbs
4 Tbsp crumbled bread (fresh breadcrumbs)
1 tbsp parmesan cheese

Preheat oven to 300 F.  Clean mushroom caps with a damp paper towel and set aside.  Melt butter in a small pan and set aside 1 Tbsp of the melted butter. 

Add minced veggies and seasonings to the butter in the pan.  Cook over low heat until softened.  Turn off heat and stir in crumbled bread, breadcrumbs, and parmesan cheese.  Pile the stuffing mixture in the pan and let sit for 2-3 minutes to let the moisture be absorbed. 

Form small balls of the stuffing mixture in your palm and fill the mushroom caps, pressing gently.  Place the stuffed mushrooms in a shallow baking dish, and brush them with the reserved melted butter.  Bake for 15-20 minutes and serve warm.

Happy eating!