Mushrooms Stuffed Two Ways – with Garlic & Parmesan or Spinach & Gorgonzola

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All Photos © Christine Elise McCarthy 2013

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Believe it or not, I have never made stuffed mushrooms before.  I love them but they always sorta seemed labor intensive.  They are NOT.  These guys are so easy & so delicious that I made them two nights in a row & ate every Goddamn one.  And you know what?  I am making them again tonight!  And maybe the next night.  Why not?  They are so yummy & not bad for you at all.  They use a small amount of cheese & some bread crumbs.  Big deal.

I am posting two different versions here.  For the garlic & Parmesan – I used an 8 oz package of mushrooms & ended up with a lot of extra filling so I am gonna suggest using closer to a pound of mushrooms fr that one.  The stuffing I made for the spinach & Gorgonzola was the perfect amount.  You can double or triple these recipes if you have more mouths to feed than just your own.  But whatever you do – MAKE some of these!  Stick a straw in a box of wine & go nuts!

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Garlic & Parmesan Stuffed Mushrooms

INGREDIENTS

1 lb mushrooms

1 large shallot or small onion – diced

4 garlic cloves (or more to taste) – minced

1 red sweet mini pepper or 1/4 bell pepper – diced

Handful of fresh parsley – chopped

A few sprigs of thyme – stems removed

1/2 cup bread crumbs

1/4 cup grated Parmesan

olive oil

S&P to taste

Panko or other bread crumbs

Cooking spray

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DIRECTIONS

Remove the stems from the mushrooms, being careful not to break the caps.

Heat the oven to 400 degrees.

Chop the stems.  Heat a TBS or so of olive oil in a saute pan.  Saute the chopped mushroom stems with the pepper, shallot/onion & garlic until soft.

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In a large bowl, mix the bread crumbs, thyme & parsley.  Add the cooked mushroom mix & the Parmesan.  I added about 1/4 cup water to moisten the mixture so it would hold together.  Add S& P to taste.

Line the mushroom caps up, stem side DOWN, on a parchment paper-lined cooking sheet (or treat your pan with cooking spray.  Cook, upside down for ten minutes.  This will make the caps release some liquid.

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If using parchment paper, put a new piece on the cooking sheet.  If not, carefully wipe the moisture off the pan without burning yourself.

Stuff the mushrooms & place them on the cooking sheet spaced so they can all cook evenly.

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Spray them with a little cooking spray & sprinkle more bread crumbs or some panko.  Bake another 20 minutes or until the bread crumbs begin to brown.

Shove them into your pie hole & promise to try the spinach & Gorgonzola ones tomorrow.

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Mushrooms stuffed with Spinach & Gorgonzola

INGREDIENTS

8 mushrooms

4 garlic cloves – minced

1 cup fresh spinach – chopped

1 square inch cube of Gorgonzola

2 TBS panko (or other bread crumbs) plus extra for sprinkling

Olive oil

S&P to taste

Cooking Spray

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DIRECTIONS

Carefully remove the stems & chop them up.

Heat the oven to 400 degrees.

Heat a little olive oil in a pan & saute the garlic & spinach until the spinach is wilted.  Mix that up in a bowl with the Gorgonzola, panko & some S&P.

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Line the mushroom caps up, stem side DOWN, on a parchment paper-lined cooking sheet (or treat your pan with cooking spray.  Cook, upside down for ten minutes.  This will make the caps release some liquid.

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If using parchment paper, put a new piece on the cooking sheet.  If not, carefully wipe the moisture off the pan without burning yourself.

Stuff the mushrooms & place them on the cooking sheet spaced so they can all cook evenly.

Spray them with a little cooking spray & sprinkle more panko.  Bake another 20 minutes or until the bread crumbs begin to brown.

Eat them all.

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2 thoughts on “Mushrooms Stuffed Two Ways – with Garlic & Parmesan or Spinach & Gorgonzola

  1. Pingback: Broccoli & Parmesan Stuffed Mushrooms | Delightful-Delicious-Delovely

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