ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2014/12/stuffed-mushroom-plate-400×399.jpg”>Yes, I know Shirley Conran has said life is too short to stuff a mushroom, and I myself have said room temperature appetizers are best — but these stuffed mushrooms won’t take more than a few minutes of your life, and they’re worth running into the kitchen for. I was given the recipe at a Christmas potluck (shoutout to Lisa and Valder) and adapted it a little — it originally called for a clove of garlic, but since I was using only four mushrooms for my first batch I thought this might make them a little too garlicky. So I used one of the green onions growing in a glass on my kitchen windowsill, which added just enough flavor.

When I first heard the recipe, I was afraid the short broiling time might mean the mushroom caps didn’t cook enough, but I was told the butter from the stuffing helps tenderize and flavor them, and sure enough it does. Just be careful not to use extra large mushrooms — the kind that tempt you by being labeled “stuffers” — which will probably not have time to cook before the cheese begins to burn. And definitely don’t try to use Portobellos for this one.

If you double the recipe, a clove of garlic would probably not overwhelm eight mushrooms. I haven’t tried it that way, but what I’d do is mince the garlic and add it to the mushroom stem pieces after they’ve been frying a few minutes. As always, it’s time to turn off the heat when the garlic turns golden; it can burn quickly.

Simple Stuffed Mushrooms

2014-12-27 12:20:16

A quick hot appetizer

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Ingredients

1. Four medium size mushrooms
2. 1 teaspoon butter
3. 1 green onion (green part only)
4. Parmesan cheese (small amount for sprinkling)

Instructions

1. Wash the mushrooms.
2. Cut off the stems.
3. Chop the stems into small (¼ inch or less) pieces.
4. Melt the butter in a small frying pan.
5. Add the stem pieces and cook, stirring often, for a few minutes till slightly browned.
6. Slice the green onion into narrow strips.
7. Add to the mushroom stems.
8. Spoon the mixture into the mushroom caps.
9. Be sure to get the butter from the pan, too.
10. Put the mushroom caps on a buttered flat pan (a piece of aluminum foil will do).
11. Sprinkle Parmesan on top.
12. Put them under your broiler for about five minutes, then check if the cheese has browned.
13. Leave them under a couple more minutes if not, but be careful not to let them burn.
14. Serve hot.

By Jane Wangersky

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