Stuffed Mushroom Caps

I love mushrooms, and there are so many to choose from. We have porcini, giant puffball, enoki, hen-of-the-woods, morels, chanterelles, shiitake, oyster, crimini,  boletes–the list goes on. For this recipe I used your ordinary button or white mushroom. It’s been said that mushrooms contain a natural MSG, or taste enhancer, which is undoubtedly why they are so often paired with chicken, veal, and fish dishes as a garnish or an accompaniment. When buying, the caps should be firm and dry. Look for fresh-looking mushrooms with no bruised spots or discoloration. The caps should be closed around the stems with no pleats or gills showing. The stems should be fresh and firm. They will keep a day or so in the refrigerator, loosely packed in paper towels and stored in a plastic bag.

Served with Rice Pilaf

For this recipe I used;

13 large white or button mushroom caps, 3 Tbsp extra virgin olive oil,  1/2 c Panko bread crumbs, 3 Tbsp each finely chopped garlic, onion, red bell pepper, 1 Tbsp finely chopped parsley, a handful of small cooked shrimp, 1 sm. can of lump crab meat, 1 sm. can chopped clams, 2 oz. cream cheese, shredded Mountain Jack cheese  to top it off, salt and pepper to taste, 2 finely chopped shiitake mushrooms.

served with Rice Pilaf

Assortment of mushrooms. To wash or not to wash…that is the question. If the mushrooms are clearly clean with no separation of cap from stem and no trace of sand or dirt, either dust them with a very soft brush or gently rub with a towel or paper towel. But if there the slightest doubt, wash them. You can do this by dropping them into a large bowl of cold water,  swishing around for about 5 seconds, then lift them out into a colander to drain, then pat them dry. PERSONALLY, I prefer to wash them under cold running water as I inspect them and rub off any debris  noticed.  I drain them in a colander on paper towels. You want them as dry as possible before using. Break or cut off the stems as closely as you can from the bottom of the caps. Generally I’ll do a little extra scooping of the cap to ensure adequate space for the stuffing.

Note–We can put those stems to use. For Mushroom Duxelles–which really enhance the flavor of the stuffing used–chop the mushroom stems, heat 2 Tbsp butter to bubbling and saute the stems in the hot butter over moderately high heat, stirring and tossing for about 4 minutes. Add 3 Tbsp minced shallots or scallions, and saute a minute more. Season to taste with salt and pepper.

Finely chopped bell pep, onion, garlic

Into the saute pan with the heated olive oil

The shrimp were cooked prior

Give them a nice little chop

Added the chopped Shiitake Mushrooms to the saute pan…nothing like stuffing Mushrooms with more Mushrooms!

Added the crab meat and clams, continue to cook together

Mix it up…with the parsley, salt & pepper

In goes the chopped shrimp

Made sure everything was mixed together well…somethings coming, something good!

In goes our cream cheese

Mixed that in well, stuffing time is-a-comin

Stuff those mushroom caps

All stuffed

Topped with Panko bread crumbs

Topped with shredded Jack cheese

Alas! Ready for our awaiting 350 oven for about 15-20 minutes or until the cheese is melted

Out of the oven, ready to eat

Stuffed Mushroom Caps

With Rice Pilaf and a little garnishment of fresh basil leaves

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