February 7: National Stuffed Mushroom Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Mushrooms Duxelles
Categories: Mushrooms, Breads, Cheese, Herbs, Vegetables
Yield: 24 Stuffies

20 oz (2 pkg) Baby Bella Mushrooms
2 tb Butter; divided
1 tb Minced, peeled shallots
1 ts Minced garlic
1 ts Olive oil
1 tb Fine chopped fresh parsley
2 tb Unseasoned bread crumbs;
- divided
5 tb Finely shredded extra sharp
- Cheddar; divided
1 ts Fine chopped fresh tarragon
Salt & pepper

Set broiler to HIGH.

Select 24 large mushrooms; wipe clean with paper
towel. (Reserve remaining mushrooms for other use.)
Remove stems and finely chop them. Set aside.

Melt 1 Tbsp butter in saucepan on MEDIUM-HIGH. Add
shallots and garlic; cook about 1 min. Add chopped
stems; cook, stirring, about 5 min or until most of
the moisture has cooked off. Remove mixture from pan;
set aside. Wipe out pan with paper towel.

Add remaining Tbsp butter and olive oil to same pan;
heat about 1 min until bubbly. Add mushroom caps in
single layer and cook, gently stirring, 3-4 min.
Transfer to baking sheet, gill side down, to drain
off extra moisture.

MAKE STUFFING: Combine parsley, 1 Tbsp bread crumbs,
2 Tbsp cheese, tarragon, salt and pepper to taste
with mushroom mixture.

Turn caps over; mound with stuffing. Sprinkle with
remaining 3 Tbsp cheese and 1 Tbsp of bread crumbs.
Broil about 3 min or until cheese is melted and golden
brown.

Makes 24 stuffed mushrooms

From: http://www.wegmans.com

Uncle Dirty Dave's Kitchen

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