Stuffed mushrooms
Servings: 8 people
- 2 pounds (1 kg) button mushrooms
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic grated/pressed
- 1 teaspoon dried oregano
- 1 cup (250 grams) ricotta cheese
- ¾ cup (50 grams) parmesan grated
- ½ packed cup (90 grams) sun-dried tomatoes in oil drained from the oil and cut into small pieces
- ¼ cup (30 grams) breadcrumbs
- 3 tablespoons parsley chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Rub 2 pounds button mushrooms clean, or rinse them under running water if they are heavily soiled.Remove stems from caps, then cut out the edges of the caps with a paring knife to make space for the filling. Set aside.Finely chop stems and trimmings with a knife or food processor.
- In a skillet, heat 1 tablespoon olive oil.Add 1 small onion and 3 cloves garlic (finely chopped) and sauté for 3 minutes.Add chopped mushroom stems, season with 1 teaspoon dried oregano, 1 teaspoon salt and ¼ teaspoon black pepper.Sauté 5 minutes or until the pan is dry.Turn the heat off, then to the same pan, add 1 cup ricotta cheese, ¾ cup parmesan, ½ packed cup sun-dried tomatoes in oil (drained and chopped), ¼ cup breadcrumbs, and 3 tablespoons parsley.Mix with a spatula until you have a compact filling.
- Preheat oven to 400°F or 200°C.Season the mushroom caps with a tiny pinch of salt.Using a spoon, stuff the caps with the ricotta filling and arrange them on a baking tray lined with parchment paper.The stuffing can dome over the top of the mushrooms.
- Bake 30 minutes until golden brown.Serve on a platter with some fresh parsley, a drizzle of olive oil, and a squeeze of lemon.
Nutritional information is an estimate for 1 serving of stuffed mushrooms out of 8 servings.
SUBSTITUTIONS
Button mushrooms: substitute cremini, baby bella, or portobello mushrooms.
Onion: substitute shallots or spring onions.
Dried oregano: substitute dried thyme or an Italian herb mix.
Flat-leaf parsley: substitute curly parsley, chives, or dill.
Ricotta cheese: substitute cream cheese, vegan ricotta, or non-dairy cream cheese.
Parmesan: substitute pecorino, grated cheddar, or vegan cheese.
Sun-dried tomatoes: substitute pitted olives.
STORAGE
Make ahead: You can assemble your stuffed mushrooms up to 24 hours in advance and keep them uncooked in the fridge, covered with plastic wrap. Bake them shortly before your guests arrive.
Refrigerator: Keep leftovers in an airtight container for 3 days.
Reheat: Warm leftovers in the microwave for 1 to 2 minutes.
Freezer: You can freeze leftovers for up to 3 months. Thaw and reheat in the microwave.
TIPS
Quantities: feel free to half the recipe if you are serving less people, or freeze half of the mushrooms for another occasion before baking them.
Mushroom liquid: the mushrooms will release water on the baking tray as they bake. This is perfectly normal and expected.
How to clean mushrooms? It depends. If your mushrooms are not too soiled, we recommend rubbing off dirt with a damp kitchen cloth. However, if they are soiled, it's best to rinse them under water, then pat them dry with a kitchen cloth.
