BROILED STUFFED MUSHROOMS COCKAIGNE
24 pieces
In place of the filling below, you may also stuff mushroom caps with goat cheese mixed with minced garlic and herbs, any flavored butter, or Creamed Spinach.
Preheat the oven to 375°F. Clean, then remove and reserve the stems from:
- 32 medium cremini or white button mushrooms (about 1 ½ pounds)
Count out 24 same-sized mushroom caps and toss with:
- 3 tablespoons olive oil or butter, melted
Slice the remaining caps. Chop the stems. Heat in a medium skillet over medium heat:
- 2 tablespoons butter or olive oil
Add the sliced mushrooms and stems along with:
- 1 large shallot, minced
- (1 garlic clove, minced)
- 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme
Cook, stirring occasionally, for 5 minutes. Stir in:
- ½ cup dry bread crumbs
- ¼ cup chopped pecans or other nuts
- 3 tablespoons minced chives or chopped basil
- 2 tablespoons heavy cream, broth, dry vermouth, or sherry
Transfer to a food processor and coarsely chop the mixture. Season with:
- Salt and black pepper
Fill each mushroom cap with a heaping tablespoon of the filling. Place on a baking sheet. Sprinkle with:
- 2 to 3 tablespoons grated Parmesan
Bake until the tops are bubbling, about 15 minutes.