Stuffed Mushrooms

This savory treats graced many a trendy 80s cocktail party. Mushroom caps make a handy vehicle for fillings that include goat cheese, sausage, spinach, shrimp - really, anything that can be diced small enough to fill these bites.
April 01, 2015


Preheat oven to 400 degrees. Quickly rinse mushrooms in water and dry in salad spinner. Separate stems from mushroom caps. Use a small spoon to carefully scoop out the dark mushroom gills to make more room for the stuffing. Discard gills. Use 2 tablespoons of olive oil to grease 9x13" pan. Chop stems finely and place in the center of a large piece of cheesecloth or a clean towel, and twist and squeeze to extract as much juice as you can. Discard juice. Place remaining olive oil in a skillet and heat over medium heat for a few minutes. Add garlic and mushroom stems and cook, stirring constantly, for 4-5 minutes. Turn off heat and add parsley, ham, bread crumbs and Parmigiano Reggiano. Fill mushroom caps and place in pan. Bake for about 20 minutes until sizzling.

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  • 20 large (2-inch diameter) firm mushrooms, white or Baby Bella, about 1 pound
  • ¼ cup extra virgin olive oil, divided
  • 1 tablespoon minced garlic
  • 2 tablespoons Italian parsley, minced
  • 4 oz. boiled ham, finely minced
  • ⅔ cups homemade bread crumbs, dried
  • ½ cup grated Parmigiano Reggiano
  • Salt and pepper to taste
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