No matter your level of expertise when it comes to cooking, everyone likes an easy, ‘go to’ dish. Sometimes when we’re overly ambitious when it comes to the main course, we just need a simple appetizer that will tease our guests without satisfying them completely.
As you recall, I planned and (co)hosted my first Thanksgiving at L’s family home. For that occasion I was going for elegant comfort food and these mushrooms fit in perfectly. The only misstep was the quantity- I ran out within minutes! They are tiny, decadent treats that will impress any crowd. I shared the recipe with family and friends and they come back to me with reports of empty platters and happy guests. The ingredient list is simple,inexpensive, and the variations are endless. Also, you can make them ahead of time and just pop them in the oven when your guests arrive. Enjoy!
Simple Stuffed Mushrooms
(1 12oz box serves 4-6 for an appetizer)
1 12oz box mushrooms (stems twisted off and half reserved and chopped)
1/2 c. plain breadcrumbs
1/2 c. shredded Parmesan cheese
1/3 c. cream cheese (or marscapone OR goat cheese?) at room temperature (can pop in the mic for 15 seconds or so)
1/4 c. chopped parsley
1/3 c. olive oil
salt and pepper to taste
Preheat oven to 400 degrees. Prepare a glass baking dish by coating in olive oil and set aside.
Place mushrooms in a bowl and coat with olive oil.
Combine chopped stems, breadcrumbs, parmesan cheese, cream cheese and parsley and mix until you get a coarse mixture. Add olive oil slowly and mix, adding more oil if necessary to get the mixture to stick together. Season with salt and pepper to taste.
To fill mushrooms: Using a small spoon (but I find clean hands to be the best kitchen tool!) put about 2 T of stuffing into each mushroom, creating a little ‘mound’ on top of each mushroom. Place in prepared dish and continue with each mushroom.
Bake for 25 minutes or until browned. Cool and serve!