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Archive for February, 2010

Stuffed Mushrooms

Tuesday, February 2nd, 2010

When I was a kid, I hated mushrooms.  I thought they were just disgusting.  That all changed when I tried some stuffed mushrooms my aunt’s cousin made.  I don’t remember much about them, except that they were stuffed with a cheese mixture and they were delicious.  Ever since, I’ve been obsessed with the concept of stuffed mushrooms.

Adapted from The Way the Cookie Crumbles

7 sun-dried tomatoes (I did not used the tomatoes packed in oil)

2 TBSP olive oil

18 white mushrooms, caps reserved and stems chopped fine

3 shallots, finely chopped

3 cloves garlic, minced

1/3 c. breadcrumbs

1 egg yolk, beaten

1/4 c. parsley, chopped

1/2 tsp dried basil

1/4 c. grated Parmesan

Preheat the oven to 400 degrees.

Soak the tomatoes in hot water for about five minutes.  Reserve 1 TBSP of the soaking liquid.  Drain the tomatoes and chop fine.

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Lay the mushrooms cap, face up, on a baking sheet and sprinkle with coarse sea salt.  Flip the mushrooms face down.   Foodblog 023

Bake for 10 minutes.  Pour off any liquid from the pan, and flip the mushrooms over so they are ready to be filled.

Heat the oil over medium heat in a small skillet.  Add the chopped mushrooms stems, garlic, and shallots.  Cook, stirring frequently, until the shallots are softened.  Transfer the mushroom mixture to a bowl.  Mix with the breadcrumbs, tomatoes, soaking liquid, yok, parsley, basil, and 2 TBSP of the grated Parmesan.  Add salt and pepper to taste.

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Mound the mixture into the mushroom caps.  Sprinkle with the remaining Parmesan cheese.

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Bake for 15 minutes.

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