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Dish Up Classic Stuffed Mushrooms

On Jan 11, 2016, in Home Decor, by urbandazzle



  • 18-24 buttons or cremini mushrooms, scrubbed clean, stems separated from the caps, and finely chopped

  • 1 Tbsp butter

  • 2 small shallots, minced, about 2 Tbsp

  • 1 large garlic clove, minced

  • 2 Tbsp chopped walnuts

  • Salt

  • 2 Tbsp chopped parsley

  • 1 teaspoon dried thyme (Ajwain)

  • 2 Tbsp breadcrumbs

  • 2 Tbsp sherry or chicken stock

  • 2 Tbsp olive oil

  • 2 Tbsp grated parmesan cheese


  • Preheat oven to 375°F (190°C).

  • Make filling: Heat 1 tablespoon butter in a small frying pan over medium-high heat.

  • Sauté the chopped mushroom stems and the shallots for 4-5 minutes, stirring often.

  • Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes.

  • Turn off the heat and add the parsley, and breadcrumbs.

  • Pour the sherry into a food processor, then the rest of the stuffing.

  • Pulse several times to get a fine mixture, almost a paste.

Stuff mushroom caps:

  • Toss the mushroom caps with olive oil.

  • Fill each mushroom with the stuffing, and place on a baking sheet.

  • Sprinkle grated parmesan cheese over each mushroom.

  • Bake: Bake for 20-25 minutes at 375°F (190°C), or until the cheese browns a little.

  • Allow to cool for 5 minutes or so before serving.

Serve your final dish in Du Jour Square Dinner Plate  and relish it stylishly.

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