Wednesday, November 13, 2013

Stuffed Mushrooms

If you all only KNEW the amount of times I have failed at stuffed mushrooms.  Seriously, I have.  In fact I have made at least 3 versions for you all, that turned out so sucky that I wouldn't even feed them to my husband let alone share them with you!  You name it, I have tried stuffing a mushroom with it. 
My husband told a coworker of my plight.  She said she made hers this way and we should try it.  Well, the heavens opened up and the angels sang.  They were delicious!  I made only a few additions and changes. You do have to like Stove Top stuffing to enjoy this, but, you can use any of the flavors you choose. 
Here is what you will need to get started.  I bet you have most of it already on hand!
1 box Stove Top Stuffing (whatever flavor you prefer, I used pork)
1/2 cup finely diced onion
1 tsp minced or grated garlic
mushroom stems, finely chopped
20-24 button mushrooms
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F.  Use a damp towel and wipe off all mushrooms, and then remove the stems.  KEEP THEM.  Give the stems a fine chop and set aside.  Prepare the stuffing as directed.  Kind of.  Melt the butter that is called for in a medium put.  When it is melted add garlic, onions and mushroom stems.  Saute for 2 minutes and then add in water, and continue as directed.  Turn mushroom caps bottoms up in a baking dish.  When stuffing is slightly cooled, start filling your mushrooms.  Make sure to get the stuffing down in the mushroom and mount it on top as well!  Do this to all mushrooms!  Sprinkle the top lightly with grated Parmesan and bake for 15-20 minutes. 

These make a great appetizer, OR side dish.  Hope you love em'!

Your "remember mushroom head haircuts?" Chefwannabe

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