Grace’s Stuffed Mushrooms

subtitle: in which Grace endeavors to cook something that does not contain beans, spinach, or garlic for a change.

Trying to do such a thing may be overrated, but these are pretty darn good.

28 large white or crimini (baby bella) mushrooms

wipe the mushrooms clean, then pull out the stems. If pulling the stem out doesn’t leave much of a well for stuffing, you can also dig it out a little with a knife.

chop up the mushroom stems and such, then saute them in about 2 Tblsp. butter, along with
1/2 med. onion, minced
1-2″ piece of chorizo, finely diced

then add:
1/4 c walnuts, chopped pretty fine
1/2 chipotle pepper (though tasty in the mix, really only there because i made a sacred pact with a can of chipotles that i would put them in everything i made until they were gone…good thing i opened it after i made the cookie dough…though gingerbread with chipotle could be interesting)
1/2 tsp. nutmeg
2 Tblsp. chopped parsley
3 Tblsp. cream

turn off the heat and mix in:
1 c. bread crumbs
1 tsp. brown mustard
1/4 c. ricotta
1/4 c. grated sharp cheddar

meanwhile, brush or toss the mushroom caps with olive oil.
spray down a baking sheet, put the caps on, and stuff. This is enough stuffing to be generous in the stuffing.
Bake at 400 for 15 min., or until brownish on top.

These can also be prepped ahead of time, wrapped up and put in the fridge, then baked off just prior to serving.
If you do this, though, you might want to put them in the oven at a slightly lower temp (325 or 350) for about 10 min, then crank it up to 400 for another 10.

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