Stuffed Mushroom Caps

I built this dish around 1 ingredient- but it’s the least obvious ingredient in the dish. It wasn’t the mushrooms, even though they had been in my fridge for a week and would have stayed there longer had I not thought to make this. It wasn’t the parmesan, even though it was the last of it and the perfect way to finish up what I had left. It wasn’t even the scallions- those were thrown in because I was out of shallots. No, this entire dish was built around 1 thing: Parsley.

I’ve become insanely obsessed with parsley recently – constantly trying to throw it into any dish I can. Not because it makes the dish prettier or because I like to use fresh herbs (both of which are true), I just think it has a bad reputation and has so many awesome uses. I put it in my eggs, in my soups and in my pasta dishes- the possibilities are endless people. I remember being a kid (ok- I was like 19) and picking parsley out of my dishes- being absolutely annoyed that the chef would even add it to the dish on the side. Those days are long gone. And don’t get me wrong- the mushroom is the star in this dish, but the parsley plays a strong supporting role.

This is a quick snack, appetizer, or side dish. Instead of the usual, super heavy and dry stuffed mushrooms, this recipe is light and refreshing. The lemon juice gives it a real zip and the parsley gives it a great herby flavor.

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Stuffed Mushroom Caps

(for about 8-10 small mushroom caps)

1 small package of small mushrooms (should include 10-12 mushrooms)
3 garlic cloves- minced
2 tbsp onions – finely chopped
2 tbsp scallions – chopped
2 tbsp olive oil
1 tbsp italian breadcrumbs
1 tbsp – freshly grated parmesan, more for topping
The juice of 1/2 lemon
Salt and pepper – to taste
About a 1/4 cup of parsely- or as much or little as you like

1. Pre-heat the oven to 400. Brush dirt off of the mushroom caps and carefully remove stems, making sure not to break the mushrooms. Heat 2 pans, 1 small and 1 medium, over medium heat with a tbsp of olive oil in each. Add the mushrooms to the first pan and allow to saute.

2. In the other pan, add the garlic, scallions, and onions and cook for about 2-3 minutes. Add the lemon juice and parsley and cook for another minute. Add the breadcrumbs, salt, pepper, and parmesan and mix well. Turn off the heat and set aside.

3. The mushrooms should be cooked at this point. Remove them from the pan and add them to a baking dish. Generously spoon the mixture into the mushroom caps and cover with a sprinkle of parmesan. Bake uncovered for about 10 minutes.

4. Remove from baking pan with spoon and serve immediately.

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2 Responses

  1. These look delicious! I love parsley and use it all the time. I’ve been trying to grow a plant so I always have it available but it’s not growing at a fast enough rate so it’s kind of pointless!

    • I once tried to grow parsley too and struggled with it. To be able to have enough to use on a daily or even on a weekly basis I think you need a whole garden of parsley! I find more luck growing basil, sage, rosemary, and mint. I usually buy parsley weekly at the grocery store, cut the stems off, put in a glass with some water, and place in the fridge. It usually lasts me the whole week.

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