Parmesan and Thyme Stuffed Mushroom Caps
From mystic_river1 16 years ago
- 35 minutes to make
- Serves 12
This recipe is one of those occasions where the ability to use dried herbs in place of fresh is not an option. The fresh thyme and parmesan cheese work together to compliment one another and the flavour of the mushroom in a way that the dried herb cannot. Read more Making this dish using the larger field mushrooms also makes a great option for a vegetarian first course. See less
Ingredients
- What you'll need shopping list
- 25 small-medium button mushrooms or 8 large flat field mushrooms shopping list
- 1 small-medium onion (finely diced) shopping list
- 1 clove of garlic shopping list
- 10-15 sprigs of fresh thyme (about 1 tbsp chopped) shopping list
- 1 tbsp chopped fresh parsley shopping list
- 3.5 oz butter shopping list
- 2/3 cup of bread crumbs shopping list
- 1/3 cup of freshly grated parmesan cheese shopping list
- extra virgin olive oil shopping list
- sea salt flakes shopping list
- black pepper corn shopping list
How to make it
- Preheat oven 350 F
- Pull the stalk out of the centre of the mushroom caps and remove any excess stalk flesh left in the cap.
- Finely chop the removed stalks.
- In a heavy based fry pan, soften the onion in the butter and approx 3 tbsps of olive oil over medium heat for approx 5 minutes.
- Add the garlic and the chopped mushroom stalks and cook a further 5 minutes.
- Add the thyme and remove from the heat.
- Add the bread crumbs to a large mixing bowl season with a little salt and pepper and add the contents of the pan, stir well.
- Add the parmesan cheese and the parsley, mix well.
- Using a teaspoon fill the mushroom caps with the mix, for the buttons you can overfill them and press the stuffing into a small mound sitting atop the mushrooms, for the field mushrooms just stuff them until the mix is level with the top of the mushroom.
- Place the stuffed mushrooms in the fridge for 15-20 minutes, place on a lightly oiled oven proof tray and bake for 15-20 minutes until golden.
- Serve the buttons on a canapé platter.
- Serve the field mushrooms with a spinach salad to the side.
The Rating
Reviewed by 5 people-
Love mushrooms and this looks wonderful! You can't go wrong with this!
organicmama
in loved it
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Wonderful!
linebb956
in La Feria loved it
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Great mix of flavors but the filling was pretty dry. Maybe a little cream cheese in the mix would help? Added a full review in the I Made It II Group ------------> more
mommyluvs2cook
in Santa Fe loved it
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