Stuffed Mushrooms
This appetizer recipe comes from Simple French Cookery, published in 1958. Stuffed mushrooms make a flavorful and elegant appetizer for any occasion. In this case, large, meaty mushrooms are filled with a delicious mixture of finely chopped parsley, onion, and garlic, seasoned with salt and pepper, and bound together with fine breadcrumbs. Sautéed in olive oil to enhance their richness, these mushrooms are then baked until golden and fragrant. Simple yet satisfying, the mushrooms are a crowd-pleasing treat, and easy to prepare. Generally speaking, stuffed mushrooms are a dish in which edible mushrooms are filled with various ingredients and then baked or broiled, but there are many versions of this that vary based on cuisine, region, and era. This version is quite simple and straightforward.
- 18 large mushrooms
- 6 tablespoons olive oil
- 3 tablespoons parsley, chopped
- 3 tablespoons onion, chopped
- ½ clove garlic, chopped fine
- Salt and pepper
- Fine breadcrumbs
Wash and peel the mushrooms, remove stems. Place the caps upside down in a pan greased with 2 tablespoons of olive oil and fry gently until they are light brown. Meanwhile, put the rest of the oil in a saucepan with the herbs and the stems of the mushrooms, finely chopped. Cook for 2 minutes. Season with salt and pepper and add enough bread crumbs to make a thick stuffing. Fill each cap with the stuffing, and bake in a 375°F (190°C) oven for 20 minutes. Serves 6.