{"id":4853,"date":"2024-02-22T22:24:04","date_gmt":"2024-02-22T22:24:04","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4853"},"modified":"2024-06-23T15:27:37","modified_gmt":"2024-06-23T15:27:37","slug":"spanish-stuffed-mushrooms","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/spanish-stuffed-mushrooms\/","title":{"rendered":"Spanish Stuffed Mushrooms [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Spanish Stuffed Mushrooms<\/span><\/h2>\n
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Don't' be surprised if these Spanish Mushrooms are the first thing devoured at your next soiree! Flavored with shallots, fresh herbs, lemon and parmesan these vegetarian-friendly stuffed mushrooms are not only easy to make but easy to eat!<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Nancy Buchanan – A Communal Table<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 12<\/span> mushrooms <\/span> cremini (aka baby bella) or button<\/span><\/li>
  • 2<\/span> large<\/span> shallots, <\/span> minced<\/span><\/li>
  • 1<\/span> small lemon, <\/span> zested and juiced – approximately 1\u00bd Tablespoons of juice<\/span><\/li>
  • 2<\/span> Tablespoons<\/span> olive oil <\/span> plus more for brushing the baking dish<\/span><\/li>
  • 6<\/span> Tablespoons<\/span> fresh breadcrumbs<\/span><\/li>
  • 2<\/span> Tablespoons<\/span> Italian parsley <\/span> minced<\/span><\/li>
  • 3<\/span> Tablespoons<\/span> parmesan cheese <\/span> grated<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> salt<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> freshly ground black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Gently wash and blot dry mushrooms. Remove the stems, and finely mince.<\/span><\/div><\/li>
    • Preheat the oven to 400\u2109.<\/span><\/div><\/li>
    • Heat 1 Tablespoon olive oil in a medium-sized skillet over medium-high heat.<\/div><\/li>
    • Add the shallots, mushrooms, salt, and pepper and cook for 5 – 7 minutes until the mushrooms are golden brown and all the liquid has evaporated.<\/div><\/li>
    • Pull the pan off the heat and let cool for 5 or 10 minutes (so the heat doesn’t melt the cheese!) or remove the shallots and mushrooms to a medium-sized bowl. Brush the mushroom caps with the remaining olive oil<\/div><\/li>
    • Add the breadcrumbs, zest, parsley, and parmesan to the mushrooms and shallots and drizzle the lemon juice over. Stir to combine. Taste and adjust seasonings.<\/div><\/li>
    • Fill each cap with some of the stuffing mixture, gently mounding it. Place each cap in a baking dish brushed with olive oil.<\/div><\/li>
    • Bake for 15 – 20 minutes until the caps are brown and the filling is golden brown. Serve.<\/div><\/li><\/ul><\/div><\/div>\n
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