You don’t need to be throwing a cocktail party to make these tasty bites! Stuffed mushrooms have been one of my weekday dinner mainstays lately. And for good reason — they’re just so adaptable! Though I’ve tried several different recipes, this one (with a little tweaking to how the mushrooms are cooked) is my hands-down favorite. I like to mix it up a little, substituting flat-leaf parsley, thyme, rosemary or any other fresh herbs I have on hand for the chives.
Chive and Shallot Stuffed Mushrooms
- 1 Pound fresh white mushrooms; stems removed, chopped and set aside; whole caps reserved
- 4 Tablespoons unsalted butter
- 1 Small shallot, finely minced
- Fine sea salt, to taste
- 1/3 Cup heavy cream
- 2 Teaspoons lemon juice
- 3 tablespoons finely minced fresh chives
1. Preheat oven to 400 degrees F. Arrange mushroom caps face down on a lightly oiled baking sheet. Bake for 10 minutes, until some liquid has formed below the caps. Remove from oven, and carefully transfer caps to a plate, placing the caps face up. Set aside for now.
3. Melt butter in a small frying pan over high heat. Stir in shallot, season with a pinch of salt, cover, and cook for 2 minutes, or until the shallots have softened but aren’t yet browned. Stir in chopped mushroom stems, cream and lemon juice. Cover the pan again and cook for an additional 5 minutes. Remove pan from heat and set aside.
4. Carefully spoon the stem-cream-lemon mixture into the mushroom caps. Sprinkle chopped chives evenly over each cap.
Recipe Adapted From: Patricia Wells.
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