Garlic and Gruyere Stuffed Mushrooms

Garlic and Gruyere Stuffed Mushrooms
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a great recipe for parties an get togethers. It can be assembled in advance and the finished during the party. They can also be made in bulk and frozen.
Garlic and Gruyere Stuffed Mushrooms
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a great recipe for parties an get togethers. It can be assembled in advance and the finished during the party. They can also be made in bulk and frozen.
Servings
6-8People
Servings
6-8People
Ingredients
Servings: People
Units:
Ingredients
Servings: People
Units:
Instructions
  1. Heat oven to 375 degrees. In a large bowl, toss mushroom caps with 1/4 cup olive oil, salt and pepper. Place the mushroom caps, stem side down, on a baking sheet and bake until tender (about 25-30 minutes).
  2. Heat remaining olive oil in a large skillet. Over medium heat, saute shallot and garlic until tender. add chopped mushroom stems and saute until most of the liquid given off by the mushrooms is gone (about 5-6 minutes).
  3. Transfer stem and garlic mixture to a food processor. Add chives, sage, lemon zest, egg white and Worcestershire sauce and pulse until coarsely ground.
  4. Transfer to a large bowl and stir in cheese and bread crumbs. Check seasonings and fill caps with filling (I usually press it together into a ball and press it in tightly). Return caps to baking sheet leaving a little space between them.
  5. At this point, you can cover with plastic and freeze or refrigerate them for later use.
  6. When you are ready to finish them off: heat the broiler on the oven. Drizzle the tops with olive oil (you can also sprinkle a little Parmesan cheese on top but be sparing as it can easily make them too salty). Broil until the tops are crispy and brown (2-3 minutes).
Recipe Notes

Regardless of what filling you use, you should always roast the mushroom caps before filling. This will rid you of "soggy" mushrooms and give them a nice meaty texture.

Share this Recipe
Powered byWP Ultimate Recipe

Questions? Comments? Smart Remarks? Leave me a message...