Mushrooms. You either love them or hate them. We just so happen to be on the loving end of this spectrum. With that being said, I'm always looking for creative ways to enjoy the mushroom. We love them roasted onto a homemade pizza, folded into a well loved risotto or sauteed into our morning eggs. Last week, I decided it was time to make a star out of our fungi friend. My favorite stuffed mushrooms that typically come from the Nido family kitchen were the inspiration behind this dinner side-dish delight. I must say, for re-creating this masterpiece on my own, after a pinch of this and a dash of that, I think we have a new favorite at our house! I served them alongside Turkey Basil Burgers and a Greek Country Salad.
1 pint large baby bella mushrooms, button mushrooms or white mushrooms (Whole)
2 shallots, minced
2 cloves garlic, minced
1/4 cup fresh chopped parsley
2 tablespoons bread crumbs
Sprinkles of shredded parmesan cheese
Quick pour of red wine
Salt & Pepper
Olive oil, to drizzle
Preheat oven to 350 degrees. Wash mushrooms and pat dry. Gently snap off the ends and scoop out excess stem in the mushroom cap, leaving a nice sized well where the stuffing will go. Save the stems and chop up into small pieces. Heat a medium sized skillet on medium heat and drizzle olive oil with two swirls of the skillet. Add garlic, shallots and mushroom stems and sprinkle with salt and pepper. After this has sizzled and become fragrant, add a quick pour of red wine. (This was a last minute addition and I do believe this created another dimension to the mushrooms. So much richness in the filling and it really highlighted the flavor of the cooked mushroom) Cook for another 3-5 minutes. Set aside and let cool for a few minutes. Meanwhile, chop fresh flat leaf parsley and place in a medium bowl with some bread crumbs and a few sprinkling pinches of parmesean cheese. Add the sauteed stems, shallots and garlic and mix all together. Carefully spoon the stuffing into the mushroom caps, rounding the filling at the top. Place stuffed mushrooms in a baking dish and drizzle with olive oil. Cook at 350 degrees for 20-25 minutes or until the mushrooms begin to look "shriveled" and the stuffing is sizzling.