We served this dish at our Valentine's Day cooking class. This little taste of France is a sophisticated side dish for romantic dinner with your partner. Or it makes a fun dish to get some friends over and cook together.
Stuffed Mushrooms
Serves: 6
Est. Time: 45 minutes
Ingredients:
24 whole mushrooms about 2 inches in diameter
3 tbsp olive oil divided
½ cup shallots, finely diced
4 cloves garlic, minced
6 tablespoons fresh parsley, finely chopped, plus more for garnish
1 cup breadcrumbs
½ cup parmesan cheese, grated
1 tsp dried oregano
kosher salt to taste
black pepper to taste
Steps:
Gently wipe off any excess dirt from the mushrooms with a clean kitchen or paper towel. Don't wash them with water, as this will affect their texture.
Remove the stems from the mushrooms. Cut off and discard the tough ends. Finely chop the stems.
Heat a skillet over medium heat. Add 2 tablespoons olive oil.
Add the shallots, garlic, chopped stems, and parsley to the skillet with a pinch of salt. Cook until ingredients are softened, stirring occasionally, about 5-7 minutes.
In a medium bowl, mix the sauteed mushroom mixture with the breadcrumbs, parmesan cheese, oregano, and salt and pepper to taste.
Place the mushroom caps, cavity facing up, in a baking dish. Stuff them with the mixture, pressing down to get as much in as possible.
Drizzle the remaining tablespoon of olive oil on top of the stuffed mushrooms, and cover the baking sheet with foil.
Bake at 375 degrees for 20 minutes. Remove foil and bake 10-15 more minutes, until mushrooms are golden and bubbling.
Serve hot or warm.
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