20 large white button mushrooms
1 Tbsp soy sauce
2 tsp olive oil, divided
3 tsp good balsamic vinegar, divided
1 stalk celery, finely diced
1 tart apple, peeled, cored, finely diced
2 Tbsp finely chopped parsley
1/4 tsp dried oregano
1/4 tsp dried basil
kosher salt and black pepper to taste
2 tsp butter
1/2 cup whole wheat bread crumbs
2 Tbsp grated Parmesan cheese
2 tsp vegetable stock
Remove stems from the mushrooms, chop the stems up and set aside.
In large bowl, stir together the soy sauce, 1 tsp of the olive oil, and 1 tsp of the balsamic vinegar, until well blended. Gently add the mushroom caps to the bowl and use your hands to turn the caps over until they are completely coated with the mixture.
Get out a large baking sheet and lightly spray it with cooking oil, then gently remove the mushroom caps from the mixture, let any excess drip off, then place open side up on the baking sheet; set aside.
Prepare the filling: In a heavy skillet over medium heat, pour in the remaining 1 tsp olive oil, add the chopped mushroom stems, celery, apple, parsley, oregano, and basil, and stir, cooking just until veggies soften, then add salt and pepper to taste.
Stir in the butter and bread crumbs until the butter melts, then dump mixture into a bowl and add the Parmesan and the vegetable stock, stirring to combine.
Stuff the mushrooms: Take a tablespoon and gently fill each mushroom cap on the baking sheet with the apple mixture until it is used up. Take the remaining 2 tsp balsamic vinegar and drizzle over the top of each stuffed mushroom.
Add butter and bread crumbs. Stir to combine and melt butter. Transfer to bowl. Add Parmesan and vegetable stock. Stuff each mushroom with a slightly rounded Tbsp of filling. Brush remaining balsamic vinegar over top of each mushroom.
Preheat oven to 450 degrees, then put mushrooms in and bake for 25 to 30 minutes or until bubbling hot.
Remove and let cool slightly before serving.
Will serve 10 or more on a buffet or as an appetizer.
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