Over stuffed Mushrooms

I've always loved this stuffed mushroom recipe but until yesterday I didn't realize how great it truly is. I threw together a batch to bring to the work Christmas party and they didn't last 20 minutes. Very simple but so yummy!


Here is what you will need:

2 large packages of button mushrooms
2 tablespoons butter, divided
1/4 cup herbed bread crumbs
4 ounces softened cream cheese
1/4 cup shredded Parmesan, divided
2 cloves garlic, minced
a small bunch of chive
salt and pepper to taste



Prepare the mushrooms for cooking using which ever cleaning method you prefer... I read somewhere that you should always use a clean damp towel to wipe mushrooms clean rather than rinse them or soak them in water. I don't buy it. I think the amount of additional water they would soak up is negligible. Once clean remove the stems and reserve half for the stuffing.

melt one tablespoon of butter in a large pan

Drop in the caps and sprinkle with salt.

Saute the caps in the butter for a few minutes, make sure to get the mushrooms coated well with butter, this is flavor baby!

Remove the caps from the pan and set aside in a baking dish.

(Disclaimer: I hate this picture. I wish I had used a wooden cutting board instead for a little contrast.)

Garlic! mince up a couple of cloves..
.

and lightly saute in the remaining butter. Set aside.

Now to throw together the 'stuffing'

blitz some bread crumbs and place in a large mixing bowl.

Take the stems you set aside..

blitz and add to the mixing bowl with the bread crumbs.

Fresh chive,
give em a little chop

and add to the party.




Take half the Parmesan...


and all the cream cheese

and drop in the bowl. We are almost there, just one last thing...

Sauteed garlic: soft and buttery, nothing like it.

Salt and pepper to your taste and then give it all a spin in the blender.

Hmmm. this looks strangely like tuna salad.

Which gives me an idea... but I will save that for another post.


Back to the mushies:

I find there is no better tool for this job than your fingers. Be generous and pile it on there!

Take the left over Parmesan and top each mushroom with a little pile of cheese.

Bake in the oven at 375 until the cheese on top is melty and golden brown

one last thing, you know, to dress it up a bit and give it some color:



Fresh chopped parsley. Mhmm.


Pop a couple into your mouth before you set them out or else you won't get any!