Italian Stuffed Mushrooms - My moga

Tuesday, October 31, 2017

Italian Stuffed Mushrooms


  • 2pounds cremini or button mushrooms(about 32 mushrooms, each 1 -1/2 to 2 inches in diameter)
  • 3tablespoons olive oil
  • 1/8teaspoon salt
  • 3tablespoons finely chopped onion
  • 1clove garlic, minced
  • 1teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 3ounces green chard leaves, stems removed and leaves chopped (about 4 large leaves)
  • 2ounces ricotta salata cheese, shredded, or feta cheese, crumbled
  • 1/2cup soft bread crumbs
  • 1/8 - 1/4teaspoon ground black pepper
  • 3tablespoons grated Parmesan cheese
  • Directions

    1. Preheat oven to 400 degrees F. Clean mushrooms. Remove stems from mushrooms; set stems aside. In a very large bowl gently toss mushroom caps with 1 tablespoon of the oil and the salt. Arrange mushroom caps, stem sides down, in a 15x10x1-inch baking pan. Bake about 15 minutes or just until mushrooms are tender, but not shriveled, and have released some juices. Carefully drain well. Set aside to cool slightly. Turn mushrooms stem sides up; pat gently with paper towels.
    2. Meanwhile, chop the reserved mushroom stems; set aside. In a large skillet heat the remaining 2 tablespoons oil over medium-high heat. Add onion and the chopped mushroom stems; cook about 5 minutes or until onion is tender and most of the juices have evaporated. Stir in garlic, thyme, and oregano; cook and stir until fragrant. Stir in chard; cook until wilted. Remove from heat; set aside to cool. Stir in ricotta salata and bread crumbs. Season to taste with pepper.
    3. Spoon chard mixture into mushroom caps.* Sprinkle Parmesan cheese over mushrooms. Bake for 12 to 15 minutes or until heated through.

    From the Test Kitchen


    You can chill the stuffed mushrooms for up to 24 hours. To serve, preheat oven to 400 degrees F. Sprinkle Parmesan cheese over mushrooms. Bake for 12 to 15 minutes or until heated through.

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