Earlier last week when the DC metro area was getting hit by frigid temperatures, and dare I say it, even light snow showers, I was nearly finished with a blog entry for the given weather conditions. Then, life took over, with the elections and day job making my week a bit chaotic, and that blog entry had to sit.
Well, after the spring-like weather over the weekend and the 70 degree forecast for today, it looks like that blog entry will be waiting a bit longer. To put it simply, it felt somewhat ridiculous for me to write about cold weather comfort, when all I wanted to do was find something to do outside!
So while I promise that blog entry to come in the future (and the killer recipe to go with it!), in the meantime I will share with you another favorite of mine, my father’s stuffed mushrooms (see recipe below).
This appetizer has become a popular favorite at my family gatherings and now a hit with my friends as well. When relatives walk into my parents house, after saying the “hellos and how are you”, everyone immediately then asks, “Greg (my dad), are the stuffed mushrooms ready yet?”
The recipe is proof that a few simple ingredients put together the right way can produce an amazing result. And while my dad is notorious for not really having “recipes” per say, over the years I have taken notes of his dishes and consulted with him after in how to recreate them. Thought let’s be honest, it always somehow tastes a tad better when the originator of a recipe cooks it, then anyone else.
Over the weekend I tested out the recipe on my friends, bringing the appetizer to a Mad Men-themed cocktail birthday party. Amid the Roger Sterling and Betty Draper look a likes, I was hearing some satisfied taste buds and quickly the appetizer vanished!
So next time you need an appetizer to bring, give this a go. You’ll wow the room, like a suited- up Don Draper in an advertising meeting…cheers!
2 packages baby bella or white button mushrooms
1 medium sized onion, chopped
4 tablespoons unsalted butter
Salt and pepper
Cayenne pepper or paprika
½ cup breadcrumbs (plus more if needed)
¼ cup grated parmesan cheese
1/2 cup dry white wine or sherry
Preheat the oven to 400 F. Line a large cookie sheet with aluminum foil and then grease the aluminum foil with some unsalted butter (usually I just take a stick of butter, undo one end and coat the cookie sheet quickly).
Wash and pat dry the mushrooms, then carefully unscrew the stems, leaving a hollowed out mushroom cap. Chop up the mushroom stems finely and set aside.
Place the mushroom caps, hollowed side up, on the cookie sheet. Lightly sprinkle some garlic powder over each mushroom on the cookie sheet, and also sprinkle a very tiny pinch of cayenne or paprika on each mushroom as well.
In a large sauté pan over medium heat, melt down the four tablespoons of butter, then add in the chopped onion. Cook until the onions are translucent, say 2-3 minutes. Then take the chopped up mushroom steps and add in, mixing around, add some salt and pepper, cook another 3 minutes.
Turn the heat up to high and add in the white wine, stirring the pan to scrape up all the cooked up bits at the bottom (deglazing this is called). Then after that has cooked for about 2 minutes, take the pan off the heat. Add in the grated cheese and the breadcrumbs, stirring around. Add in more breadcrumbs if the mixture is too wet, you want it to be more of a bready consistency but not overly.
Now stuff the mixture into the hallowed mushroom caps, making sure to press down on each after, so get the mixture secured and make room for more if available. Fill all the mushroom caps and then place the cookie sheet in the oven for about 15 minutes.
Since some ovens can work differently than others temperature wise, give a quick check to how they are doing after 10 minutes, but in general it will take 15 minutes. The mushrooms are done when the caps are tender and the stuffing has slightly browned.