Today I bring you a delightful little appetizer, just in time for…well, not Easter or Passover, as it turns out. My kitchen crisis just didn’t resolve itself in time to get this to you for whatever holidays you may have been celebrating or dinner parties you may have been hosting. But does it really matter? I’m looking at the sunshine outside my window, and back at my freshly cleaned and back-in-action kitchen, and I can think of plenty of reasons to celebrate with some springtime finger foods.
I don’t know if it’s just me, but stuffed mushrooms feel like a throwback appetizer in the best possible way. When I bite into one, it’s 1995 again and we’ve got guests over for the holidays and I burn the roof of my mouth on the steam trapped inside that mushroom cap every single time. For some reason the stuffed mushroom doesn’t exactly seem to be en vogue in 2014, but I am always doing my part to bring it back. They’ve become my default offering when I’m short on time, need a tried and true dish and not looking to start a science experiment in the kitchen.
In my head right now I’m prattling on about all the reasons these little fungi can’t be beat, but I’ll spare you the chatter- the proof is in the pudding (er, mushroom cap). The vegetable part of this dish is merely a vessel, a vessel stuffed with everything that is right and good in the world (obviously cheese, breadcrumbs, more cheese, wine, cream and butter). And perhaps the best feature of all is their adorable size, perfect for snatching off trays and eating in one bite without experiencing that awkward moment when you’ve really underestimated a food’s volume and people are watching you. Not that this has ever happened to me.
This dish is very “chop, chop, chop”, briefly sauté, stuff and bake, which is to say, straightforward and easy. There is one onerous step here which is wringing out the chopped mushroom stems in a dish towel. You’ll be tempted to skip it, but if you want a firm little stuffing you should go dig up that old towel and twist and squeeze the water out as hard as you can- you’ll be surprised how much is in there. Also- again, I am not speaking from experience here- don’t be tempted to do this step using several layers of paper towels instead of a cloth one unless you’re ready to collect flying mushroom bits from every corner of your kitchen.
And one last tip! You are really not supposed to wash mushrooms. I know they are super filthy, but I am a snob about this. My technique is to take a slightly damp paper towel and lovingly brush the excess dirt off of each mushroom. It takes forever but I’ve convinced myself that it is saving the integrity of the mushroom’s flavor. This is a really good task for someone who happens to be around when you are making these who can’t be trusted with a knife and is looking for a way to “help out.”
Until next time, friends- I’ve got a lot of pent up creativity to unleash!
Note: These mushrooms can be baked 3-4 hours in advance and kept at room temperature. Just before serving, reheat in a 350°F oven for about 15 minutes.
Ingredients
- 24 large fresh cremini or white button mushrooms, each about 2 inches in diameter, brushed clean
- 1/4 cup plus 2 tablespoons olive oil
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter, plus 3 tablespoons unsalted butter, melted
- 4 scallions, including tender green parts, finely chopped
- 1/2 cup dry Marsala, sherry or white vermouth
- 1/3 cup (3/4 oz) course fresh bread crumbs
- 1/2 cup shredded Gruyère cheese
- 3/4 cup freshly grated Pecorino Romano cheese
- 1/2 cup minced fresh flat-leaf parsley
- 1/4 teaspoon sweet Hungarian paprika
- 1/3 cup heavy cream, plus extra as needed
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or grease the baking sheet.
- Remove the mushroom stems, cutting away enough to leave a sizable void that can be filled. Reserve the stems. Brush the mushroom caps, inside and out, with the 1/4 cup oil (don't go overboard- you may not need all of this). Place them, rounded side down, on the prepared pan. Season to taste with kosher salt and white pepper. Set aside.
- Using a large chef's knife, chop the mushroom stems as finely as possible. Place the chopped stems in the corner of a clean kitchen towel, gather the towel tightly around the mushrooms and twist to release as much moisture as possible. Set aside.
- In a saucepan over medium heat, melt the 3 tablespoons butter with the 2 tablespoons oil. Add the scallions and sauté until the white parts are translucent, 2-3 minutes. Add the mushroom stems, raise the heat to medium-high and sauté until lightly browned, 6-8 minutes. Add the Marsala and let boil until almost dry, about 5 minutes. Remove from the heat and add the bread crumbs, Gruyère, 1/2 cup of the Pecorino, the parsley, paprika and 1/3 cup of cream. Season to taste with salt and white pepper. Add a little more cream if needed to make a thick mixture.
- Spoon the stuffing into the mushroom caps. Sprinkle each with a little of the remaining 1/4 cup Pecorino and drizzle with a little of the melted butter (skip this step if your mushrooms don't look like they need extra butter- depending on how much of your mushrooms were stems, your stuffing may already be very buttery).
- Bake until lightly browned on top, 20-25 minutes. Serve warm.
Notes
Adapted from The Williams-Sonoma Cookbook
