Garlic & Thyme Stuffed Mushrooms
A good friend of mine makes stuffed mushrooms often, to the point where it is an hors d'oeuvre that we've come to expect when visiting her. After 20 years, I realized that in fact her stuffed mushrooms have never been the same twice. This is a recipe that lists amounts with the word "about" preceding each, and is very adaptable to what you've got on hand.
Serves 2 to 4 depending on use, but you can always multiply.
10-12 Medium (2" cap width) Baby Bellos or Button Mushrooms stems removed and set aside
1/4 cup finely chopped onion
2-3 tablespoons grated cheese of your choice, a good melter
1 garlic clove, minced
About 1 Teaspoon chopped fresh Thyme leaves
About 1 tablespoon chopped flat-leaf Parsley
1 TBS Bred Crumbs (Panko works)
Butter
Salt and pepper
Preheat your oven to 350
Sautee the onions with some of the butter and while you're letting them cook, chop the mushroom stems until they're very finely minced. Add to the onions, season with salt and pepper, and stir often, letting the mixture cook for another 5 minutes or so. You can certainly deglaze the pan at the end with a splash of white wine, no one will mind. Place the mixture in a bowl and stir in the herbs, garlic, breadcrumbs and about 2/3 of the cheese.
Brush the mushroom caps with melted butter, or a bit of olive oil (but trust me.. butter is better) and place them on a baking sheet. Fill each cap with the mushroom mixture. Before they go in the oven use the rest of the cheese to cover the top of each stuffed mushroom. Bake for about 20 minutes and serve hot.
