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
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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