This will probably be reedited or reposted because I was hoping for something far more juicy but this was still a super delicious vegemetarian stuffed mushroom recipe. I didn’t use mozzarella in mine because I have no mozz! My house is about to be FUMIGATED so I’m not allowed to buy new things– just use up the old stuff.
The one thing about mushrooms I love is that it can have a delicious meaty flavor while still being a non-meat product. Honestly, I’ve hated on mushrooms for almost my whole life (unless it’s on pizza) and found out that the common button mushroom is the culprit. I’ve never really tried using some stranger varieties of mushrooms until I bought and reconstituted a dried wild mushroom mix in a wild mushroom pasta dish: Oyster, Shiitake, Maitake– so rich and earthy! It’s seriously on a different level than those boring common mushrooms.
Stuffed Crimini Mushrooms
15 large crimini mushrooms and maybe 2 extra for stuffing
2 cloves garlic, smashed and minced
1/4 c. minced onions
1/4. c. shredded fresh parmesan and mozzarella, more for garnish
1 tablespoon breadcrumbs
(minced fresh parsley)
Preheat oven to 350F.
Remove the stems from the caps. Chop up the stems, very finely– onions and garlic should be the same size as mushroom stems. Remove some of the gills from the caps just for more room. You’ll want about equal parts onion and mushroom and you’ll probably need an extra whole mushroom or two as they will shrink during cooking. Chop up your vegs and grate the cheese.
In a saute pan, cook the onions over medium to medium-high heat in a bit of olive oil, stirring often until softened. Season with salt and pepper and add garlic and mushroom and cook until the mushrooms have shrunk a bit. Add parsley if you like and cook for 30 seconds to remove bitter flavor. Remove from heat and let cool. Mix in breadcrumbs and cheese, slowly, bit-by-bit. Taste, season with salt and pepper.
Stuff mushrooms and top with some fresh mozzarella. Place mushrooms on a oiled baking sheet. Cook in the middle rack for about 10 to 15 minutes, taking care not to burn the mushroom.