Broiled Stuffed Mushrooms Cockaigne
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
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24 pieces In place of the filling below, you may also stuff mushroom caps with goat cheese mixed with minced garlic and herbs, any flavored butter, or Creamed Spinach.
Ingredients
- 32 medium cremini or white button mushrooms (about 1 ½ pounds)
- 3 tablespoons olive oil or butter, melted
- 2 tablespoons butter or olive oil
- 1 large shallot, minced
- (1 garlic clove, minced)
- 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme
- ½ cup dry bread crumbs
- ¼ cup chopped pecans or other nuts
- 3 tablespoons minced chives or chopped basil
- 2 tablespoons heavy cream, broth, dry vermouth, or sherry
- Salt and black pepper
- 2 to 3 tablespoons grated Parmesan
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 32 medium cremini or white button mushrooms (about 1 ½ pounds)
- 3 tablespoons olive oil or butter, melted
- 2 tablespoons butter or olive oil
- 1 large shallot, minced
- (1 garlic clove, minced)
- 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme
- ½ cup dry bread crumbs
- ¼ cup chopped pecans or other nuts
- 3 tablespoons minced chives or chopped basil
- 2 tablespoons heavy cream, broth, dry vermouth, or sherry
- Salt and black pepper
- 2 to 3 tablespoons grated Parmesan
Let's Cook
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Step 1.
Preheat the oven to 375°F. Clean, then remove and reserve the stems from: 32 medium cremini or white button mushrooms (about 1 ½ pounds)
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Step 2.
Count out 24 same-sized mushroom caps and toss with: 3 tablespoons olive oil or butter, melted
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Step 3.
Slice the remaining caps. Chop the stems. Heat in a medium skillet over medium heat: 2 tablespoons butter or olive oil
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Step 4.
Add the sliced mushrooms and stems along with: 1 large shallot, minced; (1 garlic clove, minced); 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme
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Step 5.
Cook, stirring occasionally, for 5 minutes. Stir in: ½ cup dry bread crumbs; ¼ cup chopped pecans or other nuts; 3 tablespoons minced chives or chopped basil; 2 tablespoons heavy cream, broth, dry vermouth, or sherry
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Step 6.
Transfer to a food processor and coarsely chop the mixture. Season with: Salt and black pepper
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Step 7.
Fill each mushroom cap with a heaping tablespoon of the filling. Place on a baking sheet. Sprinkle with: 2 to 3 tablespoons grated Parmesan
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Step 8.
Bake until the tops are bubbling, about 15 minutes.