Stuffed Mushrooms

Whether as a nifty party appetizer, or just a simple touch of  elegance to a Sunday family dinner; a plate of stuffed mushrooms always catches the eye and excites the appetite of your family and friends.  I am sharing with you today a treasured family recipe.  That is both easy to prepare, and will do wonders in getting you many compliments from your guests.

Stuffed Mushrooms

 

24 Large Mushrooms

1/4 cup of melted butter

Salt and Pepper to Taste

1/2 Cup of fine minced onions

1/2 Cup of minced shallots

3 Tablespoons of oil

2/3 Cup of red wine

1/2 Cup of good Parmesean cheese

2/3 cup of grated Gruyer cheese

2/3 Cup of minced Parsley

1/3 Cup of half & Half

 

 You start by cleaning, removing and then mincing the stems of the mushrooms.  Then once you are finished with the stems set them aside for the moment. Once the caps are dry you can place them on a baking sheet.

Melt some butter.  With a brush you will then proceed to apply the melted butter onto the mushroom caps.  Make sure to cover both the outside and the inside of the cap.  Don't over do it though!  Then, gently salt and pepper, again just slightly.  At this point, you can place to the side the cookie sheet with the buttered caps.

Now, on the stove cook the onions and shallots with any of the remaining butter, and oil; for about 5 minutes over a low heat.  Add into the skillet, the minced mushroom stems.  Now, raise the heat to high, until the liquid is absorbed.  Add the red wine, and bring the mixture to a boil.

Boil until the liquid evaporates, take off the heat, and allow the mixture to cool.

Add the bread crumbs, cheeses, and parsley to the mushroom mixture.  You will also want to add cream to as a binder.  Do not over do it so that the mixture becomes loose or runny.  It should have the consistancy of stuffing when you are finished.  You will then use your fingers to fill each of the caps with your concoction.

When all the caps are filled, take the baking sheet and place it in the oven and bake at 375 degrees(F).  You wiil bake them for about 12 minutes, just enough to get them hot, with a slight delicate crush on top.

Another benefit of this appetizer is that you can make the mixture up ahead of time and refrigerate it to use in baking alittle later.