All Photos © Christine Elise McCarthy 2013
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These guys are really easy to throw together & even easier to pop in your mouth. The only suggestion I have is that maybe you buy loose mushrooms rather than a package so you can pick out exclusively large ones. They will shrink when you cook them so smaller mushrooms become really to small to stuff. Other than that – the ingredients are forgiving. And chopped veggies & any cheese – even vegan cheese – would work. Use your imagination. Here are two other variations – Mushrooms Stuffed Two Ways – with Garlic & Parmesan or Spinach & Gorgonzola.
Broccoli & Parmesan Stuffed Mushrooms
20 large mushrooms
1 cup broccoli – chopped fine
5 scallions – diced
2 garlic cloves – minced
1/4 cup breadcrumbs or panko plus extra for sprinkling
1/4 cup grated Parmesan (or vegan alternative)
1/4 cup parsley – chopped – plus extra for garnish
Heat the oven to 40 degrees.
Line a cooking sheet with parchment paper.
Remove the stems from the mushrooms & place the caps stem-side DOWN on the parchment. Cook at 400 degrees for 10 minutes. This will make them release excess moisture.
Chop the stems up. Heat 1-2 TBS olive oil over medium heat & add the chopped mushroom stems, broccoli, scallions, garlic & parsley. Saute 5 minutes or so until the vegetables are tender. Add S&P to taste. Put this in a bowl & mix in the cheese. I added about 1/4 – 1/2 cup water to make the moisture stick to itself better.
When the mushrooms are done, use a clean sheet of parchment paper & put as much stuffing into each cap as you can manage & put them on the cooking sheet. Spray with cooking spray & sprinkle with extra breadcrumbs. Let’m cool a bit & commence to shoving them in your pie hole.