italian stuffed mushrooms

I am so lucky to have a husband that lets me make and consume mushrooms as often as I want. He doesn’t know this yet, but  I am considering going vegetarian for mushrooms. When I find recipes that mention mushrooms, they are immediately marked and added to my endless compilation of “Make ME!!” recipes. I have limited myself in sharing with you all the wonderful dishes that feature mushrooms because, though I hate to think this, I’m sure not everyone is having a steamy affair with mushrooms like I am.

I am so crazy-go-nuts for them that I have literally gone wild! I have replaced meat with mushrooms, which is even hard for me to swallow since I am a self-proclaimed, die-hard, meat-loving carnivore, and have  found excuses to even throw them into the folds of melted cheese and pasta. And as I have tried not to overload you with a vegetable that even I don’t like to admit is called “fungus”, I can’t conceal my excitement in sharing my very own stuffed mushroom recipe.

I am particularly proud of this recipe because I consider it to be my first creation. The fact that this tastes good is nothing short of a cooking miracle. I feel I deserve a pat on the back, and I’ll take a chest bump too — ok, maybe not the last one, but that is how strongly I feel about these mushrooms. In doing research I ran across many recipes with big promises of flavor. Nothing suited me — the mention of fennel and dill turns my stomach and blue cheese is not my first choice. Which is why I choose a combination of sun-dried tomatoes, bacon, basil and two different cheeses.

Placing these in your mouth produces an uncontrollable eyebrow raise. Thoughtless chewing slows to meditation as new, previously un-experienced flavors zap your palette. Small, dainty, colorful and loaded, they are gourmet enough to please the most overly cultured crowd, but can also be popped like candy. When you make these be sure to eat a few before placing them on the table. I served them and stepped out of the room for no more than 30 seconds. Upon returning they were all gone — not a single shaving of cheese was left on the plate.

Italian Stuffed Mushrooms

Makes about 40 hors d’oeuvres

2 tablespoons unsalted butter
2 pounds baby portabello mushrooms, stems removed
1/2 cup finely chopped sun-dried tomatoes*
3 cloves garlic, minced
1/2 cup freshly grated fontina or mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1/4 cup minced fresh basil
1/4 cup minced fresh parsley
1/4 cup fine dry bread crumbs
5 pieces cooked bacon, chopped finely
1 egg yolk, lightly beaten

* I used ready to eat sun-dried tomatoes and put them right into the mix. If using tomatoes packed in oil, drain them first.

Preheat oven to 400°F.

In a lightly greased glass baking dish lay mushrooms stem side down.* Bake for approximately 10 minutes or until they have released their liquid, there should be about 1/4 cup of liquid. Remove mushrooms from oven and place mushrooms on a paper towel to soak up excess liquid. Pour off liquid in the baking pan into a mixing bowl.

In a small skillet over medium heat, melt butter and add tomatoes and garlic. Cook until garlic releases flavor and is softened, about 2 – 3 minutes. Add tomato mixture to the mushroom liquid. Add basil, parsley, bread crumbs, bacon, yolk, both cheeses and salt and pepper to taste. Stir until evenly combined.

Return mushrooms to baking dish and turn them over so the stem side is facing up. Gently mound the stuffing into the caps. Sprinkle the mushrooms with more Parmesan and bake in the middle of the oven for 15 minutes.

Once cooked, take mushrooms out of the oven and sprinkle again with cheese. Arrange on serving dish and serve warm.