Quick Stuffed Mushrooms
I always enjoy a good stuffed mushroom, but had never had the occasion to try making them myself until I invited an old friend over for dinner, and learned that he was vegetarian. At the time I had no idea what to make — my go-to dishes for dinner guests are typically items such as pot roast or meatloaf — and was very perplexed as to what to serve. And so these quick stuffed mushrooms were born!
What I like about these mushrooms (and stuffed mushrooms in general, really) is that they are pretty versatile — I’ve listed several ingredients that do make for good stuffing, but you can add just about anything on top of them. All you really need is a nice, cohesive mix that will hold together inside the mushroom. I’ve mixed in Parmesan cheese and thyme before, to name just a few things.
The number of mushrooms you can make really depends on how much mixture you want to stuff into each one. One thing I actually find difficult about writing out recipes is that I have to give specific measurements (i.e. two tablespoons, one teaspoon, etc.) — when I cook for myself, I usually just eyeball everything, and season to taste.
And that’s it! One thing I will note though, is that these mushrooms aren’t the most filling dish in the world — I did serve them as a main course at dinner, but they were accompanied by a soup course, a robust side of vegetables, and a fairly massive loaf of bread.
Quick Stuffed Mushrooms
These stuffed mushrooms feature a creamy, savory bread-based filling. As they aren’t the most filling dish, they work well as an appetizer or side.
Ingredients
Method
- Begin by preheating the oven to 350°. At this point, you can also lightly grease a foil-lined cookie sheet, on which you will eventually set your mushrooms.
- Clean the mushrooms by wiping them with a wet paper towel, and remove the stems to hollow them out. The filling will eventually be placed inside the cavity, so it is helpful to thoroughly remove the stem.
- In a food processor, or by hand, finely chop your garlic into small pieces. Melt butter over medium heat in a pan, and add garlic to it. Cook until lightly browned, stirring regularly. When the garlic is lightly browned, remove it from the heat and set aside.
- Using your food processor, reduce the slices of white bread to small pieces, and transfer to a bowl. Add the two tablespoons of sour cream, one teaspoon of salt, and browned garlic and mix together until well combined. Spoon the mixture into the hollowed mushrooms
- Lay mushrooms on your cookie sheet and drizzle with olive oil. Bake for 20 minutes at 350°.
Derrick
April 26, 2021 at 2:42 pmThanks for the recipe!!