It’s hard to make something taste bad when it has mushrooms in it. It’s even harder when the vessel of the dish is the mushroom. Their meaty texture and sweet earthiness pairs well as the backbone or focal point to almost any savory preparation. These bad boys are stuffed with a combination salty, acid, buttery, and umami to please everyone’s taste buds. It was a fond memory eating my mom’s stuffed mushrooms with cliche 90’s ingredients (see: sun-dried tomatoes, olives, french onion soup base mix), but this version dusts off those cobwebs and grows up a little.
Yield: 24-30 Stuffed Mushrooms Time: 35 mins
- 24-30 cremini mushrooms- cleaned, stems removed, and marked with an ‘x’ on their caps. Reserve 8-10 stems
- 3 tbsp olive oil
- 1 bunch of swiss shard, cut into thin ribbons
- 6 slices of speck, cut into 1/8′ slices
- 6 pickled cherry peppers, cut into thin wedges
- 1/4 cup toasted walnuts, roughly chopped
- 1/2 cup vegetable stock
- 1/4 cup panko bread crumbs
- 1/4 cup grated parmesan cheese
Step 1 Preheat oven to 350 F. Brush prepared cremini caps with olive oil and arrange them on a cookie sheet lined with parchment paper. Finely dice the reserved stems and place into a mixing bowl.
Step 2 Place a 12-inch skillet over medium high heat and add 2 tbsp olive oil. When pan is up to temp, quickly sauté the speck to render out some of its fat and crisp it up, cook for about 3-5 minutes. Add the dices stems and cook for another 5 minutes. Add the chard, cherry peppers and vegetable stock and cook until chard is tender and stock has reduced, about 12 mins.
Step 3 Once the chard is tender, take off the heat and fold in the toasted walnuts. In a separate bowl, mix together the panko and parmesan cheese. Spoon about 1-2 tbsp of stuffing mixture into each cap and finish them off by sprinkling the panko mixture over each cap. Place in the oven and cook for 18-22 minutes, or until the bread crumbs are golden brown. Serve warm or at room temperature.
Tips: We ended up making two batches of these mushrooms, one with speck and one vegetarian. For the vegetarian batch, we simply omitted the speck and added a 1/4 cup more walnuts. If you are a vegetarian and are partial to dairy, we also added a touch of heavy cream to round it off. If your stuffing mix comes out a bit wet, don’t worry. Use a slotted spoon when stuffing the mushrooms to avoid adding additional liquid to the caps. Extra stuffing left over? That’s the best part. Fry up some eggs to put on top or mix into an omelette. Ooo BOY is that a hearty breakfast calling your name. Enjoy!