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

Ingredients

SERVINGS: 8-10 Serving(s)
  • 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

Instructions

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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Ingredients

SERVINGS: 8-10 Serving(s)
  • 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