Stuffed Mushrooms

Published December 1, 2006.

Why this recipe works:

Stuffed mushroom recipes usually produce mushrooms that are soggy and bland. For a make-ahead version that gave us flavorful, firm-yet-tender mushrooms, we roasted the mushrooms in the oven before stuffing to shed their liquid. After stuffing, we dusted the mushrooms with fresh bread crumbs,… read more

Stuffed mushroom recipes usually produce mushrooms that are soggy and bland. For a make-ahead version that gave us flavorful, firm-yet-tender mushrooms, we roasted the mushrooms in the oven before stuffing to shed their liquid. After stuffing, we dusted the mushrooms with fresh bread crumbs, which added a crunchy contrast to our smooth cheese filling. Our Stuffed Mushrooms recipe can be prepared in advance and stored in the refrigerator for up to three days. To reheat, add bread crumb topping and bake for 10 minutes.

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Makes 24

Mushrooms shrink significantly as they cook, so choose large "stuffer mushrooms."

Ingredients

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