ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2014/12/stuffed-mushroom-plate-400×399.jpg”>Yes, I know Shirley Conran has said life is too short to stuff a mushroom, and I myself have said room temperature appetizers are best — but these stuffed mushrooms won’t take more than a few minutes of your life, and they’re worth running into the kitchen for. I was given the recipe at a Christmas potluck (shoutout to Lisa and Valder) and adapted it a little — it originally called for a clove of garlic, but since I was using only four mushrooms for my first batch I thought this might make them a little too garlicky. So I used one of the green onions growing in a glass on my kitchen windowsill, which added just enough flavor.
When I first heard the recipe, I was afraid the short broiling time might mean the mushroom caps didn’t cook enough, but I was told the butter from the stuffing helps tenderize and flavor them, and sure enough it does. Just be careful not to use extra large mushrooms — the kind that tempt you by being labeled “stuffers” — which will probably not have time to cook before the cheese begins to burn. And definitely don’t try to use Portobellos for this one.
If you double the recipe, a clove of garlic would probably not overwhelm eight mushrooms. I haven’t tried it that way, but what I’d do is mince the garlic and add it to the mushroom stem pieces after they’ve been frying a few minutes. As always, it’s time to turn off the heat when the garlic turns golden; it can burn quickly.
- Four medium size mushrooms
- 1 teaspoon butter
- 1 green onion (green part only)
- Parmesan cheese (small amount for sprinkling)
- Wash the mushrooms.
- Cut off the stems.
- Chop the stems into small (¼ inch or less) pieces.
- Melt the butter in a small frying pan.
- Add the stem pieces and cook, stirring often, for a few minutes till slightly browned.
- Slice the green onion into narrow strips.
- Add to the mushroom stems.
- Spoon the mixture into the mushroom caps.
- Be sure to get the butter from the pan, too.
- Put the mushroom caps on a buttered flat pan (a piece of aluminum foil will do).
- Sprinkle Parmesan on top.
- Put them under your broiler for about five minutes, then check if the cheese has browned.
- Leave them under a couple more minutes if not, but be careful not to let them burn.
- Serve hot.