Stuff this!

crimini mushrooms

crimini mushrooms
photo courtesy of To-Jo Mushrooms

For the First Friday Holiday Walk, I wanted to make something undeniably delicious, but not sweet. Holidays = sweets. Everyone knows that and everyone follows that rule. I like to think of myself as a rule breaker. So I decided on savory. I’ve done pastry cups and squares way too much, but finger food is the way to go for a gallery event. What options are left? Mushrooms!

Stuffed mushrooms are delicious and savory finger food, so they were the perfect idea for the event. The problem? Time and experience. I never made stuffed mushrooms before and this being the holiday season, time was tight. Following the guidelines of preparation and planning, I glanced at Joy of Cooking Thursday night and went to the Fair Food Farmstand Friday at 5pm. First Friday is officially 6-9pm. I am proud to report that the mushrooms were served to “Mmmms” and “Ooooohs” at 6:30 sharp!

The following recipe is a combination of what I found at the market and what was in my fridge. It is entirely vegan and – in my opinion, but apparently no one else’s – tastes only decent. I cooked for the crowd, but if it were only for me, I would have pancetta, bacon, crab meat, shrimp, and beef or chicken stock in there. I understand the frustrations of being a vegetarian/vegan at parties, so I resisted my meaty urges, to much appreciation, except my own.

Stuffed Mushrooms

inspired by a recipe from Joy of Cooking

Ingredients

  • 24 cremini mushrooms
  • ½ c bread crumbs
  • 3 shallots
  • ¼ c celery
  • 1 T worcestshire sauce
  • ½ c vegetable stock
  • ¼ c parsley
  • 3 T olive oil
  1. Wash and carefully remove the stems from the mushrooms.
  2. Chop separately the mushroom stems, shallots, celery, and parsley.
  3. Heat olive oil over a medium heat.
  4. Add shallots and cook until soft.
  5. Add celery and cook until tender.
  6. Add mushroom stems and worcestshire sauce. Cook until the liquid is absorbed and released again.
  7. Remove from the heat and add bread crumbs and parsley.
  8. Add stock to the mixture until it clumps together.
  9. Brush the top of the mushrooms with olive oil, fill with the mixture, and place on a baking sheet.
  10. Broil for about 3 mintues, until the mushrooms and topping turn brown.
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One Response to “Stuff this!”

  1. Young Wifey Says:

    I’ve never been a fan of mushrooms, but my family loves them… maybe I need to grab some baby bellas and try this. Thanks for sharing!

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