Stuff mushroom caps with a mixture of chopped mushrooms, green onions, sherry, three cheeses and herbed breadcrumbs for a popular party platter appetizer.Yield: 25-30 stuffed mushroom caps
Difficulty Rating: Easy
Nutritional Highlights: Mushrooms are naturally low in calories and sodium, fat free and cholesterol free, and filled with nutrients such as riboflavin (vitamin B12).Recipe Created By: Kristen Winston Catering
Recipe From: Tennessee Home and Farm
Total Comments: 1
Post a Comment
- 1 cup green onions, chopped
- 12 ounces or 1 ½ cups mushrooms, roughly chopped
- 1 tablespoon oil
- 1 tablespoon butter
- ¼ cup dry sherry wine
- ½ cup Swiss cheese, shredded
- ½ cup grated Parmesan
- 1 cup seasoned or herbed breadcrumbs
- ⅓ cup heavy cream
- ¼ teaspoon salt
- ¹⁄₈ teaspoon ground pepper
- ½ cup seasoned or herbed breadcrumbs, toasted, for topping
- ½ cup grated Pecorino cheese, for topping
- 25-30 medium mushrooms, stems removed
Tips & Notes
No Pecorino cheese on hand? You can substitute with more Parmesan instead.
- Preheat oven to 350 degrees.
- Melt butter and oil in large skillet. Add green onions and sauté until translucent, about 2 minutes. Add the chopped mushrooms, raise heat and cook until until lightly browned, about 5 to 7 minutes. Add the cooking wine and boil until almost dry, about 5 minutes. Remove from heat and let cool.
- Add Swiss and Parmesan cheeses, breadcrumbs, heavy cream, salt and pepper to the mushroom mixture, and mix well. Adjust seasonings if necessary.
- In a separate bowl, mix together the toasted breadcrumbs and Pecorino cheese.
- Stuff the mushroom caps with the mushroom-cheese mixture. Sprinkle each mushroom with breadcrumb-Pecorino topping. Bake at 350 degrees for 20-25 minutes.