Stuffed Mushrooms with Cheddar, Fennel, and Sage
Too often, stuffed mushrooms are either leathery or rubbery. We found the way to tender, flavorful stuffed mushrooms that you’d actually want to eat.
Why This Recipe Works
Too often these hors d’oeuvres are leathery and dried out with bland, watery filling. To get rid of excess moisture before stuffing, we roast the mushrooms gill side up until their juice is released and they’re browned; then we flip them gill side down to let the liquid evaporate. The result is a meaty-textured mushroom ready for stuffing. To create the filling, we chop the mushroom stems in the food processor and sauté them with garlic and wine. Cheese binds the filling together, and a final hit of acid brightens the earthy, savory flavor. Once stuffed, the mushrooms need only another brief stint in the oven before they’re ready for the buffet.