mushrooms – A cook named Rebecca

I have made these stuffed mushrooms for over 20 years! Guest that thought they did not like mushrooms changed their mind after eating these!

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Yummy Stuffed Mushrooms!

These stuffed mushrooms are a perfect appetizer to pass around at a party or they make a delicious side dish. They are lucious!

I used button mushrooms but you can use just as well Baby Bella (Cremini) mushrooms for your stuffed mushrooms.

Panko breadcrumbs are what I used because you want dry, firm breadcrumbs. Also, you want them to be unseasoned in this stuffed mushrooms recipe.

Here’s an Article from Epicurious“14 Types of Mushrooms and their uses” that you may find helpful. https://www.epicurious.com/ingredients/how-to-buy-and-store-different-types-of-mushrooms-recipes-article

If you serve these stuffed mushrooms as a side dish my Garlicky Spinach would go great with them! Here’s the recipe!

https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Here you go!! Stuffed Mushrooms! Enjoy!

You’ll love these Stuffed Mushrooms

Serve these yummy mushrooms hot or at room temperature, as an appetizer or a side dish!

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Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer, Side Dish

Cuisine Italian

Servings 6

Ingredients

24 Button or Baby Bella (Cremini) with caps 1 1/2 inches in diameter
2 Tbsp Extra-virgin olive oil, plus more for the tops of the mushrooms
1/2 Cup Finely chopped green onions
1/2 Cup Finely chopped red bell peppers
1/2 Cup Coarse bread crumbs ( I used Panko)
1/2 Cup Parmigiana -reggiano cheese
1/4 Cup Finely chopped fresh Italian parsley
Salt
Freshly ground pepper
4 Tbsp Unsalted butter
1/2 Cup Chicken stock
1/4 Cup Dry white wine, optional

Instructions

Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop the stems fine.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the green onions and cook until wilted, about one minute. Stir in the red peppers and chopped mushrooms and cook, stirring until tender, about 3 minutes. Remove and cool.
Toss the bread crumbs and grated cheese, 2 tablespoons of the parsley, and the sautéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling , pressing it in with a teaspoon until even with the sides of the mushrooms.
Using 2 tablespoons of the butter, grease a 12 X 18 inch low sided baking pan. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like drizzle the top of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the bread crumbs are golden brown, about 20 minutes.
Serve on a warmed platter. Pour the pan juices into a small pan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms.

Keyword mushrooms, stuffed mushrooms

In my family, as long as I can remember, there was always Green Bean Casserole on the Thanksgiving table!! I think it is on most southern Thanksgiving tables and elsewhere.

This recipe uses fresh mushrooms and makes the sauce rather than the customary canned soup from the original recipe from years ago. And the topping is shallots that you flour and fry instead of the canned onion rings!! This is a great recipe.

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Ingredients

For the Green Bean Casserole

3 tbsp unsalted butter
1 shallot chopped
1 8 oz package button mushrooms
2 cloves garlic, minced
2 tsps chopped fresh thyme
3 tbsp all purpose flour
2 1/2 cups chicken stock
1 1/2 lbs fresh green beans, trimmed and halved
2 cups white cheddar cheese, saving some for the top
1/2 cup heavy cream
salt and pepper to taste
Panko bread crumps for the top

The Crispy shallots for the top

2 cups vegetable oil
4 shallots thinly sliced
1/2 to 1 cup flour

Instructions

For the fried shallots that you will top your finished casserole

Heat vegetable oil in a large skillet over medium high heat to about 325. Dredge the shallots ion flour, separating them as you go coating them thoroughly. Add the shallots to the skillet and cook stirring until golden brown and crispy. Drain and set aside.

For the casserole

Preheat oven to 350
Heat a pan of salted water to a boil. Add the trimmed and halved green beans and blanck for 4 or 5 minutes. Remove to ice water so they will retain their color. Set Aside.
Melt butter in a skillet and add the shallots and mushrooms. Cook until tender and slightly browned. Stir in garlic. Cook for about a minute and add the flour and cook about one minute more. Add the chicken stock, scraping bottom and sides, bring to boil, then lower heat and cook for about 4 minutes.
Add the green beans and cook until crisp-tender....one or two minutes should all since they were blanched...longer if needed. You want them tender, but still a bite to them as they will cook more in the oven.
Turn off the heat and add the white cheese and the heavy cream. Stir to just combine and season with salt and pepper to taste. Add this mixture to a buttered casserole and top with the panko and remaining cheese.
Place into the oven and bake for about 30 minutes. Remove from the oven when bubbling and slightly browned. Sprinkle the shallots on top and serve. Delicious!!