I made these mushrooms as a side dish to go with grilled steak and wow! were they good. They would also be great as an appetizer, especially if you use small mushrooms that can be eaten with the fingers. My package of mushrooms contained 15 ranging in size from large to medium and two of us ate them all.
I took the liberty of adding 1/2 cup canned crab meat to the filling for no good reason except that I wanted to. On second thought I think that was a good reason!. For a strictly vegetarian version omit the crab meat. I have made this recipe in the past exactly as written and it is very good, so either way you prepare them I’m sure you will like mushrooms this way.
- 12 large fresh mushrooms
- 3 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 small onion, minced (I used scallions, about 2 tablespoons, chopped)
- 1/4 cup panko bread crumbs
- 2 Tablespoons fresh parsley, minced
- 3 Tablespoons dry sherry ( I used white wine)
- 1/2 teaspoon dry thyme
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 1/4 cup shredded crab meat, optional
1. Preheat the oven to 350 degrees. Generously butter a pie plate or other shallow baking pan. Select one that will hold all your mushrooms in a snug fit, so they support each other. They will shrink some as they bake.
2. Wipe the mushrooms clean with a damp paper towel. Snap off the stems and mince them.
3. Melt 2 Tablespoons of the butter in a medium skillet over medium heat. Add the garlic and onion and sauté briefly, stirring. Add the minced mushroom stems and sauté 5 minutes more. Remove pan from the heat.
4. Stir in the bread crumbs, and all remaining ingredients, including crab meat, if using.
5. Place mushroom caps in the prepared baking dish. Place a dab of the remaining tablespoon of butter inside each mushroom cap. Mound some stuffing in the caps, pressing it in with your fingers.
I served the mushrooms with sirloin tip steak, and steamed broccoli.
SOURCE: Quick Vegetarian Pleasures, Jeanne Lemlin