David's Recipe for Cheese-Stuffed Mushrooms

Like many good recipes, this one was born of a misunderstanding.

Appetizer or Main Course, American

  • 32 Portobello mushrooms
  • 2 soup spoons olive oil for sauteing
  • 2-1/2 cups fine bread crumbs or matzoh meal
  • 1/2 coffee spoon dried thyme
  • 1/2 coffee spoon hot paprika
  • Pinch of salt
  • 1-1/4 cup whipping cream
  • 2-1/2 cups grated mild cheddar cheese
  • 2 soup spoons olive oil for oiling the pans
  1. Preheat the oven to high heat, but not to 'Grill'.
  2. Gently wash the mushrooms, if necessary, and separate the stems from the caps.
  3. Chop the stems and saute them for 1 or 2 minutes, until they lose their raw look and develop a mushroomy aroma.
  4. Mix in the bread crumbs. Allow to cool.
  5. Mash the thyme between your fingers, and drop it into the mushroom mixture.
  6. Mix in the paprika, salt and whipping cream.
  7. Mix in the cheese.
  8. Oil 2 cookie sheets.
  9. Hold a mushroom cap in your left hand, gill side up, and mold a mound of filling about 1/2" high in the middle onto the gill side of the cap. Lay the mushroom on one of the baking sheets. Do this for all of the mushrooms.
  10. Place the baking sheet in the middle of the oven. Bake for 10-15 minutes, until the cheese bits melt and the filling just starts to brown.
  11. If you are serving these as an appetizer, you might want to park slices of toast under them. As a main dish, serve about 4 mushrooms per serving.




 
  
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