“Everybody loves stuffed mushrooms,” asserts Food Guy, Jon Jackson. Greg Patent has suggestions for stuffed mushrooms, made either as an appetizer or a main dish. First, look for mushrooms whose caps are 2-4 inches in diameter. Remove and chop up the stems; they’ll be the basis for the filling.

Stuffed mushrooms as an appetizer: use 2″ mushrooms. Sauté them in olive oil and garlic and season with salt, pepper and fresh or dried thyme. Stir in fresh bread crumbs or cheese. Brush each cap with olive oil or melted butter. Mound up the mixture in the caps and sprinkle more olive oil atop each. Bake at 375 degrees F in a baking dish for fifteen minutes.

As an entrée: use 4″ diameter portobello mushrooms. If there are any black gills, scrape them out. Remove and chop up the stems. Brush the caps with olive oil or melted butter. You’ll probably need additional mushrooms – white or crimini  –  to sauté along with the portobello stems. Add some sherry and let it boil down. Add pasteurized fresh lump crabmeat, fresh bread crumbs, pine nuts, and feta cheese to the cooked stems, along with just enough cream to hold it all together. (A pound of crabmeat will fill at least six large caps.) Load the mushroom caps with the filling. Sprinkle with cheese and olive oil and bake for 15-20 minutes at 375 degrees F.  Serve with salad, toasted bread and wine.

Greg sums up: “Mushroom caps are very versatile; you can put anything you want into them. Use your imagination.”

Full Article: Montana Public Radio.

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