Classic Stuffed Mushrooms

You can use either cremini or regular button mushrooms. The recipe can easily be scaled up - doubled or tripled. Scrub the mushrooms well first, then just snap out the stems. They'll come out easily, no need to use a knife. For parties, make the stuffing and have the mushrooms cleaned and stems removed ahead of time. But don't cook them until you want to serve: Once cooked, stuffed mushrooms do not hold up well for long periods. Bake some, serve and repeat.

Ingredients

• 18-24 button or cremini mushrooms, scrubbed clean, stems separated from the caps
• 1 Tbsp butter
• 2 small shallots, minced, about 2 Tbsp
• 1 large garlic clove, minced
• 2 Tbsp chopped walnuts
• Salt
• 2 Tbsp chopped parsley
• 1 teaspoon herbes de Provence or dried thyme
• 2 Tbsp breadcrumbs
• 2 Tbsp sherry or chicken stock
• 2 Tbsp olive oil
• 2 Tbsp grated parmesan cheese

Method

1 Preheat oven to 375°F.

2 Finely chop the mushroom stems. Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4-5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.

3 Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing. Sprinkle grated parmesan cheese over each mushroom and bake for 20-25 minutes, or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.

Yield: Serves 4-6 as an appetizer.