Sunday, March 14, 2010

Stuffed Mushrooms

Perfect for a party, these can be made a day ahead and refrigerated- ready to pop in the oven and serve warm and tasty.

Not owning a pastry bag, I used a plastic sandwich bag and cut out a corner. It worked well for these clumsy hands. The photos (thanks to my daughters artistic eye) show the mushrooms prior to a dusting of bread crumbs, parmesan cheese and final baking.

How to make really fine breadcrumbs? Use your coffee bean grinder. It worked very well.

STUFFED MUSHROOMS pg 27 Tastes & Treasures cookbook

2 lbs large mushrooms
2 T butter
2 cloves garlic, minced
8 ounces cream cheese, at room temperature
½ t dried dill weed
3 T grated Parmesan cheese
2 T breadcrumbs
salt and pepper to taste
2 T grated Parmesan cheese
2 T breadcrumbs

1. Preheat oven to 400 F.

2. Clean the mushrooms with a damp paper towel.

3. Remove the stems from the mushrooms and dice.

4. In a medium skillet, over medium-high heat, melt the butter. Sauté the chopped mushroom stems and the minced garlic for 3-5 minutes. Remove from the heat to cool.

5. Add the cream cheese and mix thoroughly. Add the dill weed, Parmesan cheese and breadcrumbs and mix well. Season to taste with salt and pepper.

6. Spoon into a pastry bag fitted with a star tip and pipe into the mushroom caps.

7. Sprinkle with the remaining 2 T Parmesan cheese and 2 T breadcrumbs.

8. Bake for 10 minutes or until nicely browned.

Cook’s Note: You may prepare the mushrooms a day ahead and store in the refrigerator until ready to bake.

Serves 8-10