Stuffed Mushroom Caps
Stuffed mushrooms are efficient because almost nothing is wasted.
The stems are removed, chopped, cooked with onion, garlic, parsley and chili, then returned to the caps as the filling. Parmesan finishes the top.
Ingredients
Makes 6 servings, about 2 mushrooms each
- 12 large mushrooms
- 1 tsp ghee or butter
- 1 tsp olive oil
- 2 dried red chilies
- 1/4 cup onion, minced
- 2 cloves garlic, minced
- 1/3 cup fresh parsley, minced
- 1/4 cup Parmesan cheese, grated
Method
Preheat the oven to 350°F / 180°C.
Remove the mushroom stems and place the caps on a baking sheet, tops down. Finely chop the stems.
Heat the ghee and oil in a frying pan over medium-high heat. Add the dried chilies and cook about 1 minute, until they begin to darken.
Add onion and garlic and sauté for 1 minute. Add the chopped stems and cook for another 2 minutes. Cover and cook 3 minutes more. Add parsley and cook uncovered for another 2 minutes.
Remove from the heat and discard the chilies.
Fill the caps with the cooked mixture, sprinkle with Parmesan, and bake about 10 minutes, until the cheese melts and begins to brown.
The stems become the filling
This keeps mushroom flavor concentrated rather than replacing it with an unrelated stuffing.
A short final bake is enough
The filling is already cooked. The oven stage mainly heats the caps through and melts the cheese.
The dish is simple because the mushroom supplies both container and filling.