David Kobos’s Stuffed Mushrooms

Wednesday, March 11th, 2015
I serve these stuffed mushrooms often as a side dish with meats or as an hors d’oeuvre. If you choose some larger Portobello mushrooms, they become a main course for a luncheon or brunch.

12 mushrooms about 2 inches in diameter
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons minced onion, shallots or leeks
1/3 cup minced red pepper
3 tablespoons minced fresh parsley
1/4 teaspoon red pepper flakes or 3 drops of Tabasco Sauce
3 tablespoons fine bread or cracker crumbs
1/2 cup grated cheese (Gruyere, Cheddar or Parmesan)
2-3 tablespoons whipping cream
Salt and pepper

Instructions: Preheat oven to 375 degrees.Snap the stems out of the mushrooms and trim around the edges so you have a fairly flat but slightly concave surface. Chop the stems and trimmings into a fine dice.Heat the butter and oil on medium heat and add the onions and chopped mushrooms. After two minutes add the pepper and parsley. Saute for 2 to 3 more minutes, stirring occasionally until the mushrooms are done. Off the heat, stir in the bread crumbs, pepper flakes and cheese. Taste and add salt and pepper as needed. Then add the cream—this helps hold all the ingredients together. When the stuffing has cooled somewhat, take a heaping tablespoon and form it into a ball and place on a mushroom cap. Repeat with the rest of the filling.Bake for 15 to 20 minutes, until the mushroom caps are tender. Serve immediately.

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