Stuffed Mushrooms

Stuffed Mushrooms

Gorgeous appetizers, much simpler to make than you might think.
TIME 30 to 35 minutes
MAKES 4 to 6 servings
¼ cup olive oil
1 pound button mushrooms
1 egg
½ cup bread crumbs, preferably fresh
½ cup freshly grated Parmesan cheese
½ cup chopped fresh parsley leaves
1 tablespoon minced garlic
Salt and freshly ground black pepper

1 Heat the oven to 400°F. Grease a baking sheet with 2 tablespoons of the oil. Trim off the bottoms of the mushroom stems. Then pull on the stems to separate them, being careful to leave the caps intact. Chop the stems and combine them in a bowl with the egg, bread crumbs, cheese, parsley, garlic, and a sprinkle of salt and pepper.

2 Stir the remaining oil into the mixture and fluff with a fork. Stuff the mushroom caps with the bread crumb mixture, then put them stuffed side up on the baking sheet.

3 Bake until the stuffing is browned and crisp on top, 15 to 20 minutes. Let cool a little, then serve, warm or at room temperature, on toothpicks or with napkins.

  • Nutty Stuffed Mushrooms: Use chopped walnuts, pecans, or pistachios instead of bread crumbs and 2 tablespoons melted butter in the stuffing instead of the olive oil.
  • Stuffed Mushrooms with Bacon Bread Crumbs: Omit the cheese. Put 4 bacon slices in a medium skillet over medium-low heat, and cook until crisp, but not too brown. After draining, chop the bacon and add to the stuffing along with the oil in Step 2.

  • Mushrooms are notoriously dirty, but they’re easy enough to clean: Rinse them under cold running water or in a salad spinner. (Despite what you may have heard, this doesn’t make them soggy.)
  • Mushrooms are also a strange shape. To trim them, slice off cracked, dried ends and any scarred or discolored patches that you definitely wouldn’t want to eat.
  • Make your own bread crumbs if you can. If not, use panko, which is larger, airier, and crisper than other store-bought crumbs.

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