Stuffed mushrooms
Brian Lagerstrom · ♥ 10.3K likes · 313.3K views · 15 min video
Read about mushrooms in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb medium cremini mushrooms
Stick a sharp paring knife into the side of each mushroom and turn the mushroom in your hand five to six times, then pop out the stem; repeat the turn to remove about 20 percent more of the inside so the cap holds more filling.
- 75 g panko breadcrumbs
Run the knife through the stems until they are a relatively uniform small dice.
Drizzle a generous amount of olive oil into a large non-stick pan, add the panko breadcrumbs and stir fry over medium heat about a minute until golden brown, keeping them moving; move to the stand mixer bowl.
- 50 g butter
Melt the butter in the saute pan over medium high heat, add the chopped mushroom stems and a strong pinch of salt and fry about three minutes to drive off some water.
- 50 g onion
- 10 g garlic
Add the small diced onion and the minced garlic and fry everything together about five minutes until the onions soften and the garlic is fragrant; move to the stand mixer and cool five minutes.
- 200 g cream cheese
- 75 g Parmesan
- 10 g chopped parsley
- 2 g black pepper
- 2 g salt
- 2 g dried thyme
Add the cream cheese, Parmesan, chopped parsley, black pepper, salt and dried thyme and whip with the paddle until homogenous, maybe a minute.
Mixing the filling and stuffing
Push a full spoon of filling into each carved out cap, spreading and pressing down so it fuses with the mushroom.
- grated Parmesan cheese
Top each of the 18 filled caps with a generous pinch of grated Parmesan and roast at 425F for 25 to 28 minutes.