I've never met a mushroom that I didn't like. And I especially liked the stuffed ones. For me, stuffed mushrooms are a perfect meal: savory, meatless, and flavorful--and not so bad for you. This past week, based on ingredients I had on hand, I made these mushrooms stuffed with sun dried tomatoes, basil, garlic, panko, and parmesan. They were delicious. I ate half of them on their own for dinner one night, and served the remaining over spaghetti the next night.
The only special tool you need is a food processor. I'm not one for gadgets, but this one is well worth it. I use my mini-prep at least once a week.
Mushrooms Stuffed with Sundried TomatoesIngredients
1 package baby portobello mushrooms
1/3 cup sun dried tomatoes packed in oil, patted dry to remove excess oil
1/4 cup parmesan cheese
2/3 cup panko crumbs
handful of basil, chopped
1 clove of garlic, chopped into eight pieces
1/2 cup veggie stock
1/4 cup wine
salt to taste
lemon to garnish
Preheat oven to 350 degrees.
1. Combine panko crumbs, sun dried tomatoes, parmesan cheese, and garlic in a food processor. Pulse until combined.
2. In a bowl mix crumb mixture with basil.
3. Clean mushrooms with a wet paper towel (I avoid immersing mushrooms in water because they usually absorb the water like a sponge). Chop stems and add them to the crumb mixture. Pour veggie stock over mixture to wet enough so that it will clump together. Set a side.
4. Place mushroom caps in a pyrex baking dish
5. Drizzle with enough liquid to wet the top and bottom of the mushroom cap. Don't use too much (as I did; see photo above) or your mushrooms will be too wet.
6. Bake for about 15 to 20 minutes (until tops are gold brown and mushrooms are tender). Squeeze lemon over mushrooms and serve.