Stuffed Mushrooms

 

I'd never made stuffed mushrooms before, and I've only had them one other time, so without much to compare to I thought these were fantastic!  My husband and I both agreed that I should have doubled the recipe since there were six of us enjoying them.

18-24 button or cremini mushrooms, scrubbed clean, stems separated from the caps

1 Tbsp butter

2 small shallots, minced, about 2 Tbsp

1 large garlic clove, minced

2 Tbsp chopped walnuts

Salt

2 Tbsp chopped parsley

1 teaspoon herbes de Provence or dried thyme

2 Tbsp breadcrumbs

2 Tbsp sherry or chicken stock

2 Tbsp olive oil

2 Tbsp grated parmesan cheese

Preheat oven to 375°F.  Finely chop the mushroom stems. Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4-5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.

Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing. Sprinkle grated parmesan cheese over each mushroom and bake for 20-25 minutes, or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.