Jonathan Shambroom: Cooking

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Cooking

J's Favorite Recipes

Stuffed Mushrooms

INGREDIENTS DIRECTIONS

Brown Mushrooms
Brush the Mushrooms clean of dirt or debris with a mushroom brush (soft bristles).
Slice the very bottom (1/4 inch) of the stem off and discard.
Snap the remaining stem out of the mushroom cap, to leave a cavity in the empty cap.
Save these stems. Chop them up finely into small bits.
Optional - with a small spoon - scoop out a small portion of the inside of the cap to make an even larger area for stuffing.
Place all the caps round side up on a baking sheet and with a sauce brush, brush a light layer of Olive Oil on the caps. Let dry.

Fresh Parmesean

Breadcrumbs (Italian)

Fresh Proscuitto sliced paper thin

Fresh Oregano

Shallot

Garlic

Olive Oil

Baking sheet Mince the shallot and 3-5 cloves of garlic. In a medium-sized saute pan over medium heat, saute the shallot and garlic in olive oil until soft, but not yet translucent. Add the mushrooms bits (chopped up stems). Saute until mushrooms are golden brown. Let cool. Add to a mixing bowl where you'll make the filling.

Parchment Paper (optional)

Preheat oven to 450 degrees.

In the mixing bowl add bread crumbs and grated parmesean cheese until the ratio of ingredients is roughly 1:1:1 (crumbs:cheese:mushroom bits). Add a dash of pepper. Add a significant amount of fresh, minced Oregano, up to 1/4 the amount of the other ingredients. (e.g. crumbs:oregano = 4:1)

Stuff the mushrooms: First, take a small amount of the proscuitto and press that in as the bottom layer in the mushroom. Use enough so that it folds over once or twice, but still leaves room for the filling mixture. Then, fill the rest of the mushroom with the filling mixture, so that it forms a slight heap at the top. (I use the mushroom cap itself to scoop the filling into it, and then pat it down with my fingers). Set the mushroom down on the Parchment paper-lined baking sheet, and stuff all the mushrooms.
Optional: Sprinkle an extra light layer of grated parmesean on the tops of all the stuffed mushrooms.

Bake for 10-15 minutes, until the tops of the stuffed mushrooms are turning golden brown, and the mushrooms are just starting to shrink. Let cool 1-2 minutes. Serve Hot!

NOTE: I've never tried freezing these, but I've also never had any leftovers. If they come out right, they will be consumed very quickly. Recipe Source: my own.

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Cooking
J's Favorite Recipes

Stuffed Mushrooms
INGREDIENTS		DIRECTIONS
Brown Mushrooms		Brush the Mushrooms clean of dirt or debris with a mushroom brush (soft bristles). Slice the very bottom (1/4 inch) of the stem off and discard. Snap the remaining stem out of the mushroom cap, to leave a cavity in the empty cap. Save these stems. Chop them up finely into small bits. Optional - with a small spoon - scoop out a small portion of the inside of the cap to make an even larger area for stuffing. Place all the caps round side up on a baking sheet and with a sauce brush, brush a light layer of Olive Oil on the caps. Let dry.
Fresh Parmesean
Breadcrumbs (Italian)
Fresh Proscuitto sliced paper thin
Fresh Oregano
Shallot
Garlic
Olive Oil
Baking sheet		Mince the shallot and 3-5 cloves of garlic. In a medium-sized saute pan over medium heat, saute the shallot and garlic in olive oil until soft, but not yet translucent. Add the mushrooms bits (chopped up stems). Saute until mushrooms are golden brown. Let cool. Add to a mixing bowl where you'll make the filling.
Parchment Paper (optional)


		Preheat oven to 450 degrees.

In the mixing bowl add bread crumbs and grated parmesean cheese until the ratio of ingredients is roughly 1:1:1 (crumbs:cheese:mushroom bits). Add a dash of pepper. Add a significant amount of fresh, minced Oregano, up to 1/4 the amount of the other ingredients. (e.g. crumbs:oregano = 4:1)

Stuff the mushrooms: First, take a small amount of the proscuitto and press that in as the bottom layer in the mushroom. Use enough so that it folds over once or twice, but still leaves room for the filling mixture. Then, fill the rest of the mushroom with the filling mixture, so that it forms a slight heap at the top. (I use the mushroom cap itself to scoop the filling into it, and then pat it down with my fingers). Set the mushroom down on the Parchment paper-lined baking sheet, and stuff all the mushrooms. Optional: Sprinkle an extra light layer of grated parmesean on the tops of all the stuffed mushrooms.

Bake for 10-15 minutes, until the tops of the stuffed mushrooms are turning golden brown, and the mushrooms are just starting to shrink. Let cool 1-2 minutes. Serve Hot!

NOTE: I've never tried freezing these, but I've also never had any leftovers. If they come out right, they will be consumed very quickly. Recipe Source: my own.
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