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Stuffed Mushrooms

January 28, 2013 by jessfuel 15 Comments

Depending on how observant you are (and how often you read), you may or may not have noticed that there was no Secret Recipe Club post last month! SRC took a break for the holidays, but now it’s back!

Stuffed Mushrooms

Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!

This month I was assigned to Chocolates and Dreams, a blog by a woman living Delhi, India, who has never looked back since her mom enrolled her in her first cooking class! Chocolates and Dreams, not surprisingly, contains lots of baking recipes.

But since we’re trying to eat at least a little healthier, I decided to try a yummy-sounding veggie dish instead: Baked Mushrooms. I made a few swaps for ingredients I wasn’t sure about. Instead of fresh coriander leaves (I wasn’t sure if that meant cilantro, or something I’ve never heard of/seen…) I went with a more traditional parsley. And since I wasn’t sure what “regular processed cheese” was (to me that would mean American cheese, which I doubt they have in India, and would also be kind of gross on stuffed mushrooms…), I went with Parmesan.

Despite the changes, the mushrooms came out great! Definitely a successful recipe swap!

Stuffed Mushrooms

  • 18-20 button mushrooms
  • 3 tbsp olive oil, divided
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 2 tbsp walnuts, finely chopped
  • 2 tbsp chopped fresh parsley
  • 2 tbsp bread crumbs
  • 1/2 tsp dried thyme
  • Salt & pepper, to taste
  • 2 tbsp grated Parmesan cheese

Remove the stems from the mushrooms. Place the stems in a food processor and pulse until finely chopped. Heat 1 tbsp olive oil in a pan over medium heat. Add the mushroom stems, onion and garlic and saute until soft, about 5 minutes.

StuffedMushrooms1

Remove from heat and add the walnuts, parsley, breadcrumbs and thyme. Season with salt and pepper. Transfer the mixture to the food processor and blend to a paste.

StuffedMushrooms2

Preheat oven to 375 degrees. Toss mushroom caps in remaining olive oil. Fill each mushroom with stuffing mixture and place in a baking dish. Sprinkle tops with cheese. Bake about 20 minutes until cheese is browned and mushrooms are tender.

StuffedMushrooms3 Β  StuffedMushrooms4

Serve warm.

Stuffed Mushrooms

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Filed Under: Appetizers Tagged With: appetizers, mushroom

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Comments

  1. katie says

    January 28, 2013 at 11:04 am

    I love stuffed mushrooms, your changes are great!

    Reply
  2. Sarah E says

    January 28, 2013 at 12:40 pm

    I know what I am making my mom-in-law for an appetizer for her birthday this year πŸ™‚

    Happy reveal day!

    Reply
  3. amy @ fearless homemaker says

    January 28, 2013 at 3:55 pm

    I looove stuffed mushrooms but rarely make them because my husband doesn’t like mushrooms. Tragic! =P Yours look SO good – I could go for a few right now.

    Reply
  4. Melissa says

    January 28, 2013 at 3:56 pm

    I LOVE stuffed mushrooms and these look amazing! Great pick this month πŸ™‚

    Reply
  5. Cindy Harris says

    January 28, 2013 at 6:29 pm

    Yummy, these do look delicious. Can’t wait to try them, perfect SRC pick.

    Reply
  6. Christine says

    January 28, 2013 at 6:59 pm

    These look so good! I love how they are a perfect vegetarian dinner!

    Reply
  7. avril says

    January 28, 2013 at 8:42 pm

    D’lish! Such gorgeous stuffed mushrooms you made! πŸ™‚

    Reply
  8. Karen says

    January 30, 2013 at 5:29 am

    I LOVE stuffed mushrooms and those look FABULOUS! What a GREAT SRC pick and one that I might have been tempted to make too! Karen

    Reply
  9. Amy (Savory Moments) says

    January 30, 2013 at 6:49 pm

    I LOVE stuffed mushrooms. These looks delicious. I haven’t had them in so long!

    Reply
  10. Asiya @ Chocolate and Chillies says

    January 30, 2013 at 9:49 pm

    Mushrooms sound and look delicious! (BTW Coriander is the same things as cilantro). Great SRC pick!

    Reply
  11. Karyn - Pint Sized Baker says

    February 2, 2013 at 10:23 pm

    I love stuffed mushrooms. Yum! My hubby is also a pilot. Airline pilot, but still a pilot.
    Thanks so much for sharing at Pint Sized Baker for Two Cup Tuesday!

    Reply
  12. nicole @ I am a Honey Bee says

    February 6, 2013 at 4:43 pm

    these look fantastic. Stuffed mushrooms are one of my favorite appetizers

    Reply
  13. Jenni says

    February 7, 2013 at 1:23 pm

    Stuffed mushrooms is one of my favorite appetizers ever, but I have never tried to make them myself – they always seem so labor intensive. Yours look fantastic! Great job!

    Reply
    • jessfuel says

      February 7, 2013 at 2:48 pm

      As long as you have a food processor, they really aren’t hard at all!!

      Reply

Trackbacks

  1. Crab Stuffed Mushrooms | Flying on Jess Fuel says:
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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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