Stuffed Mushrooms

Have you read my waxing poetic on having fresh porcini mushrooms – in season… in Italy…? I adore mushrooms! Then I realized I’d never actually stuffed any. Figured it was time to change that.

Of course I’d found a recipe that looked good to keep for future use. I do this a lot… and it’s a good thing. I find and keep so many recipes/ideas to try, I never have a shortage when I’m after something new or I have an unusual client request.

I’ve now made the recipe twice. I’m not sure where I got it, but can tell you it was clipped, fully and completely from a magazine. No page heading or other identifying markers left!!

The first time, I didn’t like the texture of the filling – after baking. Plus the mushrooms themselves were just not cooked enough for my taste. The second time, is this post.

After some thought and then some tweaking, I am happier with the result. Instead of literally mincing the removed mushrooms stems for the filling, I cut them into bigger pieces. To me, this was already a huge improvement on texture. I never did like mushroom duxelles, even as part of classy beef wellington.

I also initially cooked the mushrooms much longer, adjusted the stuffing recipe and did not bake them after. The end result was tastier and much improved texture wise. They were even good, propped jauntily atop of a big green salad, for lunch the next day.

Having said that, I’d like to try other variations for the stuffing. Am not sure why, but I find the act of stuffing anything from vegetables to fruit to poultry very satisfying. Perhaps it goes back to my first ever attempt, when preparing my first turkey dinner at the ripe old age of 16.

If you happen to have an interesting recipe, I’d love it you posted a link to this blog. There’s just one catch… it can’t have any bread/wheat/gluten involved. That would be too easy!

Stuffed Mushrooms

The cooking of the mushrooms before stuffing intensifies
their flavour, much more then cooking
after. This recipe can be easily multiplied,
handy for entertaining or feeding a large group – anytime. It’s also
easy to reduce, when not feeding a crowd.
12 whole fresh mushrooms, preferably cremini (use white
button if cremini unavailable)
2 1/2 Tbsp extra virgin olive oil
1 sprig rosemary
1 shallot, minced
1 clove garlic, minced
6 oz cream cheese
3 Tbsp grated Parmigiano Reggiano
1 tsp Dijon mustard
1/2 tsp Kosher salt  (approx)
1/4 tsp fresh ground black pepper
For garnish: chopped chives or Italian parsley
Carefully remove the mushroom stems, trim the tough ends and cut into largish pieces (I cut them into quarters). Wipe the mushrooms clean with damp paper towel.
Heat 2 Tbsp of the oil in a medium sized sauté pan and add the mushroom caps & rosemary. Cook for about 5 minutes each side, swishing the rosemary around to help flavour the mushrooms. You want them to get browned – that’s where the flavour is. Remove from pan and set aside.
Return the pan to medium heat and add the 1/2 Tbsp of oil, as well as the cut mushroom stems, shallot and garlic and cook for about 5 minutes. Remove from heat and season with a bit of salt & pepper.
When the pan has cooled down somewhat, add the cheeses – the residual heat will help soften the cream cheese for mixing. Add the Dijon, remaining salt & pepper and mix well.
Using a small spoon, stuff each mushroom with as much as it will hold, mounding it nicely. Sprinkle with chives or parsley and serve. Buon appetito~