For the mushroom lover, stuffed mushrooms can be the ideal appetizer just about any time. As for me, I love to get the cremini mushroom container from Costco at least once a month. Usually, I’m planning to make some pasta sauces, chicken fricasse or maybe a chicken marsala. Every so often though, I just want to have some stuffed mushrooms. For instance, today is Christmas and my mother was over. She loves mushrooms as much as I do. Our menu was light on vegetables so this was the perfect excuse (as if I really need one) for stuffed mushrooms. There is nothing difficult about making these tasty tidbits, but they are a little time consuming and do take some work. However, your taste buds will tell you that it’s worth it. Happy eating!

Ingredients 

• 20-24 cremini mushrooms, scrubbed clean
• 2 T butter
• 2 T of minced red onion
• 1/2 tsp minced garlic
• 2 T finely chopped walnuts
• 1/2 tsp salt
• 2 T chopped fresh parsley
• 1 tsp dried thyme
• 2 T Italian breadcrumbs
• 2 T cooking sherry or chicken stock
• 2 T olive oil
• 2 T grated parmesan cheese

Instructions

• Preheat oven to 375 degrees.
• Separate the stems from the onion caps and finely chop the stems.
• Heat 1 T butter in a frying pan over medium heat.
• Saute the chopped mushroom stems and the red onion about 4 minutes, stirring often.

  

• Add the remaining 1 T butter.
• Add the garlic, walnuts, and salt. Stir  well and cook for about 2 additional minutes.
• Turn off the heat.
• Add the parsley, thyme and breadcrumbs.

  

• Stir well.
• Add the sherry or chicken stock and mix well.

  

• In a ziplock bag, toss the mushroom caps with olive oil.

• Fill mushrooms with about 1/2 – 1 tsp of stuffing and place in a baking dish.
• Sprinkle grated parmesan cheese over each mushroom.

  

• Bake for 20-25 minutes, until cheese browns.
• Cool for about 5 minutes before serving.

  

Ideas

• Mushrooms – cremini are my favorite, but you can use any button shaped mushroom you like.
• Red onion – you can substitute shallots or sweet onions if you prefer.
• Breadcrumbs – a flavored, finely ground breadcrumb is best, but feel free to experiment.
• If the stuffing is not fine enough for you, place it in a blender before adding the sherry/chicken stock. Pulse it several times so it is almost a paste in consistency.