Stuffed Mushrooms

When Mummy and I were in Paris, we found so many wonderful foods at the fresh markets in our neighborhood.  One afternoon, she decided to grab a few mushrooms, french butter, herbs and cheese… and together, we developed this delicious recipe for stuffed mushrooms. I wasn’t able to eat any since they have onions in them, but they sure did smell good!  We made up a batch for Daddy when we got home and he FLIPPED OUT over these little morsels.  Now he asks me to make them for him, like… ALL THE TIME!  I hope that you will try them and love them as much as our family does.  They are easy to make and your measurements don’t have to be PERFECT for them to turn out spectacular!  Write me back and let me know what you think of them.

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STUFFED MUSHROOMS

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1 pound mushrooms (use any kind of mushroom with a nice big opening for your stuffing)

…. separate the stems from the caps and finely dice the stems, but throw out the tough bottom part of the stem.

1 Tablespoon butter

1/4 cup finely diced sweet onion

1 clove garlic, minced

2 Tablespoons finely chopped pecans

dash of salt and pepper

2 slices cooked bacon, finely crumbled

1/4 teaspoon onion powder

1/4 teaspoon ground cayenne pepper

1 Tablespoon dried parsley

2 Tablespoons dried breadcrumbs

2 Tablespoons sherry (you can use cooking sherry for this)

3 drops Worcestershire sauce

2 Tablespoons grated Parmesan cheese

4 Tablespoons whipped cream cheese (I buy this already whipped)

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Olive oil for tossing mushroom caps

Melted butter for drizzling over mushrooms before baking

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In a medium frying pan, melt the butter over medium heat.  Saute the diced mushroom stems and diced onion until soft.  Add the minced garlic and chopped pecans.  Sprinkle in the salt and pepper and stir well.  Cook for a few more minutes.  Add the crumbled bacon, onion powder, cayenne pepper, and dried parsley… stir to combine and take pan off the heat.

In a medium bowl, combine the breadcrumbs, sherry, Worcestershire sauce, Parmesan cheese and cream cheese.  Stir everything together until it is all combined, then add it to your pan mixture of mushrooms and onions.  Mix well.

Toss all of the mushroom caps in olive oil and begin filling them with your mixture.  Place on a baking sheet and drizzle a tiny bit of melted butter over each mushroom, then bake at 350 degrees for about 20-25 minutes, or until they begin to brown a bit.  If you wish, you can sprinkle on additional Parmesan cheese before baking.  When done, remove from oven and let them cool for a few minutes before serving.

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BONE APPETIT!

 

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Jill Stroh
Jill Stroh
1 year ago

Oh wow! Dear sweet Millie and Darsey, I know you’re grieving just now and not feeling like responding to recipe comments, but what a DELICIOUS idea for stuffed mushroom caps this is! I take it to every work potluck we have, and it’s a big hit. Honestly, I probably love it all the more because you thought it up when you were in Paris, my favorite city in the whole world. Please take care of yourselves and eat LOTS of stuffed mushrooms! Hugs, Jill

Millie LaRue
Millie LaRue
1 year ago
Reply to  Jill Stroh

Thank you ms Jill. It has been difficult this past 6 weeks with lots of ups and downs but we have loved hearing from our friends and it has honestly been so heartwarming to feel so very loved. Thank you so very much. ??

Wendy Scoggins
Wendy Scoggins
1 year ago

My husband hates mushrooms but these still look phenomenal! Great job you two!

Millie LaRue
Millie LaRue
1 year ago
Reply to  Wendy Scoggins

Thank you ms Wendy. Maybe you can make them for a party sometime? They were super easy!

Wendy Scoggins
Wendy Scoggins
1 year ago
Reply to  Millie LaRue

Smooches!

Maggie McMann
1 year ago

Sounds delish

Millie LaRue
Millie LaRue
1 year ago
Reply to  Maggie McMann

I hope that you will try them! ??

Maggie McMann
1 year ago

Sounds delicious

Millie LaRue
Millie LaRue
1 year ago
Reply to  Maggie McMann

I think you will teally enjoy them… you can even jaxz them up with your own additions! ?

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