I am soooooooo cheating today. I had already posted this stuffed mushrooms recipe about two years ago. I just didn’t have much time to write something completely new today. Please don’t hate me! ;0)
Stuffed mushrooms are ideal for an aperitif or as a starter and they look really stunning in a plate… The recipe is quite simple and, as such, it is great to introduce younger kids to cooking…
For 8 pieces – 2 to 4 people:
- Remove the stems of 8 large Paris (button) mushrooms and keep them (the stems) aside
- Peel/clean the hats and boil them in water for about 10 minutes. Take them out and dry them carefully with a paper towel
- Sauté the chopped stems with 2 large shallots in a little bit of extra virgin olive oil. Then sear 200g of sausage meat to a nice golden brown. Merge the two preparations together and add a whole egg, a handful of chopped parsley, a clove of garlic (chopped), a handful of grated cheese (comté is best), black pepper, salt and a pinch of freshly grated nutmeg.
- Fill each cap with the stuffing and place them in a baking dish with a little bit of water and oil at the bottom (not too much). The stuffed side faces up of course. Coat each mushroom with grated cheese.
- Place everything in the oven for about 20 minutes at 400°F.
I promise your guests will LOVE this!
Serve your stuffed mushrooms with a chilled rosé. Or beer, or white wine, or red wine, or bourbon, or milk, or juice, or… 😉 Whatever makes you feel good works for me! No food snobs here :0)
OK, we’ll just have to draw the line at foie gras with cheese or sausages dipped in cheap chocolate sauce; but other than that, whatever rocks your boat! Have fun! Enjoy!
Oh, and here are a few flowers to brighten up your day!