I don’t understand stuffed mushroom caps at all. You see, I like mushrooms, but do I go wild when I eat a baby bella? No. But stuff that baby with this stuff and it is one of the tastiest things on earth. The transformation boggles my mind. But I know I’m not alone, because mushroom caps always seem to be the first thing to go at a party. Here’s how I like to do mine:
Yield: Serves 2. Easily doubles, triples, quadruples.
8 oz package baby bella mushrooms
3 tbsp chopped parsley
1 tsp chopped tarragon
3 scallions, finely minced
1/4 cup grated parmigiano reggiano
1/8 cup grated asiago cheese
1/4 cup italian bread crumbs
4 oz cream cheese, softened
1/8 tsp cayenne pepper
2 cloves garlic, minced
olive oil for brushing
Preheat the oven to 425 degrees F.
Carefully remove the stems from the mushrooms, and chop them up finely either by hand or in a food processor. Zap them in the microwave or cook them in a pan on the stovetop until you have gotten rid of the excess moisture. Place the stems in a bowl, and add the parsley, tarragon, scallions, parmigiano reggiano, asiago, egg, bread crumbs, cream cheese, cayenne pepper, and garlic. Mix until it forms a smooth mixture, and season to taste.
Brush each mushroom cap with olive oil, and sprinkle with salt and pepper. Lay them on a sheet pan, and fill them generously with a spoonful of filling.
Bake for 15 minutes, until the stuffing has browned. Enjoy!