Monday, November 23, 2015

Baked Stuffed Mushrooms

I have been wanting to make stuffed mushrooms but I never found large enough mushrooms until the other day.  They were pricey, but I could pick and choose so I picked 18 large ones!

This is one of those recipes that is really not a recipe.  I did not measure!  But it is not difficult.  It is so easy I was done in about 45 minutes!

The first thing to do is preheat the oven (375F) and butter the muffin or cupcake pans.  My secret here is really the muffin tins.  Most recipes suggest a baking sheet lined with parchment paper but I encountered a bit of a problem - some mushrooms did not have flat tops and would be lopsided.  I nearly gave up then until I saw the cupcake tin (I used the day before) air-drying on the kitchen rack then it hit me!  I could put the mushrooms in each cavity and the mushrooms would stay put.

So anyway, clean the mushrooms - DO NOT WASH!  Just scrub lightly with a vegetable brush.  Then take the stems off.

Dump the stems in a food processor.  Add maybe about 120 grams of spiced ham, and grated cheese (around 200 grams).  Process until the mixture is in rough chunks then add a couple large pinches of sea salt and a small handful of breadcrumbs.  Process some more.  Test mixture, if it sticks together when squeezed, it is ready!   

Place the mixture in a (disposable) piping bag; cut the tip.  Arrange the mushrooms in the muffin tins, cap side down.  Then pipe the filling in.

See how nicely lined up they are!  The final step is to place a piece of thinly sliced cheese on top.

Bake until done (honestly it is not take long!).  Serve immediately

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