It's officially holiday season, that means office potlucks, family dinner, and a lot of excuses to just indulge whenever you want. These stuffed mushroom caps are quick and easy, and the filling goes well on pasta, chicken, and toasted bread.
1 teaspoon diced garlic
1 teaspoon diced shallots
1 tablespoon unsalted butter
1/2 cup diced mushrooms
1/2 tablespoon sherry cooking wine
3 tablespoons - 1/4 cup garlic & herb soft spreadable cheese (I use Alouette)
1 tablespoon grated parmesan cheese
1 1/2 teaspoons finely chopped parsley
salt and pepper to taste
1. Wash your mushrooms but make sure you pat them dry with paper towel before stuffing them.
2. Remove and dice the stems of the mushrooms and any abnormally large ones. For a container of about 20 mushrooms, I only dice 4-5 whole ones for the stuffing.
3. On medium-low heat, sauteé butter, garlic, and shallots until translucent and add the diced mushrooms.
4. Add seasonings, and bring to medium-high heat. The salt draws out a lot of moisture from the mushrooms we don't want in the stuffing. Once the liquid dissolves, reduce a low heat.
5. Add spreadable cheese, sherry, and parmesan cheese and let it simmer for about 5 minutes.
6. Remove the mixture from the heat, scoop it into a bowl, and add the parsley. Let it sit for 5-10 minutes.
7. Pack the mushrooms with as much filling as you can, push your spoon into the crevices. Top with more parsley, parmesan cheese, or breadcrumbs.
8. Bake for 20 minutes at 350º F and let them sit for a few minutes before serving - the filling needs to set and it's very hot.
Vegan version (photographed above)
It's definitely healthier and quicker to make than the recipe above, I replaced the butter with olive oil, cut out the cheeses, and added a bit of flour to thicken the mixture while adding the sherry.