Stuffed White Mushroom Caps Recipe

Stuffed White Mushroom Caps

Level: Easy
Yield: 6 to 8 servings

Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
Calories: 229
Total Fat: 17 g
Saturated Fat: 8 g
Carbohydrates: 11 g
Dietary Fiber: 2 g
Sugar: 5 g
Protein: 8 g
Cholesterol: 36 mg
Sodium: 507 mg

Total: 1 hr 40 min
Prep: 35 min
Inactive: 10 min
Cook: 55 min

Ingredients

Stuffing:

• 1/8 cup extra-virgin olive oil
• 1 small bunch fresh thyme, tied together with a string
• 1 yellow onion, peeled and finely diced
• Kosher salt and freshly ground black pepper
• 2 small cloves garlic, peeled and grated on a microplane
• 1/2 teaspoon ground cumin
• 12 ounces white mushrooms, stems lightly trimmed, all washed and thinly sliced
• 1/4 cup dry vermouth
• 1 cup sour cream
• 1/3 cup grated Parmesan, divided

Mushroom bottoms:

• 4 tablespoons unsalted butter
• 18 white mushrooms, about 1 1/2 pounds, stems trimmed slightly, washed
• Salt and freshly ground black pepper
• 1/2 cup dry vermouth
• 2 tablespoons toasted bread crumbs
• 1 tablespoon balsamic vinegar, for finishing

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Instructions

Make the stuffing:

1. Warm a large saucepan over medium heat. Pour in the olive oil and gently add the thyme bundle. Once it crisps up, remove it and set aside on a paper towel to drain. Add the diced onion, along with salt and pepper to taste, and saut until soft, about 3 to 5 minutes.
2. Stir in the grated garlic and cumin, then reduce the heat. Add the sliced mushrooms and season with salt and pepper. Cook until the mushrooms are tender and most of the liquid has cooked off, 8 to 10 minutes.
3. Pour the vermouth into the mushrooms and continue cooking until the sharpness of the alcohol has mellowed, about 5 to 8 minutes. Adjust seasoning as needed. Stir in the sour cream and the fried thyme. Lower the heat and let the sour cream melt into the mixture, being careful not to overheat and cause separation. Mix in half of the grated Parmesan. Taste and adjust seasoning if necessary.

Prepare the mushroom bottoms:

1. Heat a medium saut pan over medium heat and add the butter and mushroom bottoms. Season with salt and pepper, to taste, and cook until the mushrooms release their moisture and it evaporates, about 5 to 8 minutes.
2. Stir in the vermouth and cook for another 5 to 8 minutes. Taste for seasoning, then set aside to cool.

Finish the dish:

1. Preheat the oven to 350 degrees F.
2. Once the mushrooms have cooled a bit, fill each bottom with some of the stuffing. Pack the stuffing firmly, mounding it well above the mushroom cap. Arrange the stuffed mushrooms in a single layer on a baking sheet.
3. In a small bowl, combine the bread crumbs and the remaining Parmesan, then sprinkle this mixture over the tops of the mushroom caps. Bake until the mushrooms are heated through and the tops are lightly browned, about 5 to 8 minutes.
4. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve right away and watch these savory bites disappearperfect for impressing guests with earthy flavors and crispy tops!