Stuffed Mushrooms. They don’t sound like much, yet at the same time they’re the kind of thing you see passed around at fancy cocktail parties. I never really considered learning how to make them, until one day Chefski found a perfectly-unused copy of Carol Gelles’s 1000 Vegetarian Recipes lying in the mailroom, probably tossed by a med student who’d just moved out of the building. Since I have an embarrassingly low number of vegetarian dishes in my repertoire, I was really excited to have 1000 at my finger tips…. and by now you should have guessed what I chose to try first.
So easy. Still so fancy and impressive. I’m making them for a potluck dinner this weekend, and my mouth is already watering for these bite-sized little wonders.
Garlic-Parmesan Stuffed Mushrooms
(Adapted from 1000 Vegetarian Recipes by Carol Gelles)
- 1-2 slices of whole wheat bread, torn into small pieces
- 16 medium white or baby bella mushrooms, caps and stems separated
- 1.5 Tablespoons olive oil
- 2 cloves of garlic, minced
- 1/4 cup grated Parmesan
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 375 degrees F.
- Toss the bread into a blender or food processor and pulse a few times to create crumbs.
- Chop up the mushroom stems — you should have about a 1/2 cup
- Heat oil in a medium skillet over medium-high heat. Add chopped stems and garlic and cook about 3 minutes, until softened.
- Remove mixture from heat and add bread crumbs, Parmesan, salt, and pepper.
- Spoon the filling into each of the mushroom caps, then place on a baking sheet stuffing side up and bake for 12 minutes or until heated through.