Yes, it's that time of year again - Valentines Day is upon us. I know…
I’m always looking for great appetizers to serve when I have people over for dinner. I love stuffed mushrooms! I’ve made many varieties from very simple stuffing with Italian Sausage to ones where the stuffing has a bit more going on.
This recipe is a bit more involved as you have to prepare and pre-cook the stuffing for the mushrooms, but it is worth the time and effort. I start with a base of ground pork, but you could change that up to something else if you prefer.
On the simpler versions, you stuff them and roast them in the oven. While this tastes great and is easy, if you want a little more elegant appetizer, then I like to cook them in a saute pan. For this particular recipe, we add red wine towards the end which the mushrooms soak up and it makes a nice pan sauce to go with the mushrooms.
Give this one a try – it’s not really that difficult – you can see exactly how to do it in the video. You can take some shortcuts like I do in the video.
Try this out and let me know how you enjoy it!
12 each Cremini Mushrooms — large
1 tablespoon unsalted butter
2 each shallot — minced
1 clove garlic — minced
2 teaspoons thyme — chopped
1/4 cup Flat leaf parsley — chopped
3 ounces ground pork
2 ounces Parmigiano Reggiano — grated
2 tablespoons bread crumbs
2 each egg yolk
Nutmeg — to taste
Salt and pepper — to taste
2 tablespoons olive oil
1/4 cup red wine
Clean and remove the stems from the mushrooms. Reserve the caps for stuffing. Mince the mushroom stems and reserve.
Melt butter in a small saute pan over medium heat. Add the shallot and garlic to hot butter and season with a small amount of salt and pepper. Saute mixture for about 3 minutes. Add the reserved mushroom stems. Cook until all of the moisture from the mushrooms evaporates.
Add chopped herbs to the saute pan and toss to combine. Remove mixture from pan and allow to cool to room temperature.
When cooled, add the ground pork, grated reggiano, bread crumbs, egg yolks and a small amount of nutmeg, salt and pepper.
Stuff the mushroom caps with mixture and store in refrigerator until ready to cook.
Heat oil in a large saute pan over medium high heat. Add the mushrooms to the pan stuffed side down. Cook until stuffing in golden brown (about 2-4 minutes). Turn the mushrooms so the stuffing is up and cook for 2 minutes. Add the red wine, cover and cook an additional two minutes.
Make sure the stuffing is cooked through, if not, keep covered and cook and additional minute. Remove the mushrooms from the pan and serve.
Finishing the stuffed mushrooms in the saute pan.
Stuffed mushrooms appetizer – ready to serve!
This Post Has 2 Comments
Inspiring! I think I might omit the cheese and stir in some Thai curry paste and chopped cilantro, for a hot-and-spicy version.
Thanks Nancie! That sounds great too. Let me know how it works out.