This comes from Cook’s Country, December/January 2007, with a few modifications, as usual. Sometimes I have found some perfect stuffing-sized mushrooms at Safeway.
Mushrooms
- 24 large, mushrooms, stems removed
- 1/4 c. olive oil
- 1 tsp. lemon juice
- Salt
- Pepper
- 1 recipe stuffing (see below)
- 1 recipe topping (see below)
- Heat oven to 450 degrees. Set a wire rack inside a baking sheet. Toss mushrooms with oil, lemon juice, 1/4 tsp. salt, and 1/8 tsp. pepper. Arrange mushrooms, gill side up, on rack and roast about 20 minutes. Turn caps over and roast about 10 more minutes.
- Cool and fill with stuffing. ( I use a spoon for this.) You can refrigerate them at this point on a paper towel-lined plate. Just before serving, press each cap into the topping mixture and bake until hot and slightly browned. Maybe 10 minutes or so.
Shrimp Stuffing
- 1/4 lb. cooked, peeled shrimp
- 1/2 c. shredded cheddar cheese
- 2 oz. cream cheese
- 2 tbsp. jarred roasted red peppers
- 3 scallions, sliced
- 1 clove garlic, minced or pressed
- 1 tbsp. lemon juice
- 1/2 tsp. Old Bay seasoning
- 1/4 tsp. salt
- 1/8 tsp. pepper
Process all ingredients in food processor until smooth.
Topping
- 3/4 c. bread crumbs (I used Panko)
- 1 tbsp. fresh parsley, chopped
- 2 cloves garlic, minced or pressed
- 2 tbsp. olive oil
Mix together
