Anyone who grew up with me will know of my distaste for mushrooms. Even up to a few years ago, I wouldn’t be caught dead eating the fungus – well, unless it was a truffle. Anyway, palates change and I’m happy to admit that I now think mushrooms are pretty damn tasty!
I wanted to bring an appetizer to a small gathering and also kill two birds with one stone by making something from Smitten Kitchen that I could blog about! Enter the Sundried Tomato Stuffed Mushrooms recipe.
As with most Smitten Kitchen recipes I’ve made so far, the recipe was very easy to follow. I made the filling the night before and left it in the fridge. The filling could have filled a lot more than the 18 hors d’oeuvres the recipe states – but perhaps the mushrooms I bought were on the small side. (I used the extra filling in a “clean the fridge” sort of dinner I made the next night.)
I would definitely make these again for an appetizer, but with oil packed sundried tomatoes instead of reconstituted ones. A few bits of the sundried tomato were a little too hard/chewy for my liking. The recipe called for basil, which I subbed sage for only because the supermarket had one pack of moldy looking basil. Next time, I would play around with a few different combo of herbs.
(Note: My foray into the mushroom loving world came thanks to an amazing appetizer called Drunken Mushrooms from a former restaurant here in Winnipeg called La P’tite France. Sautéed and glazed in a thick red wine reduction… mmmm…)
Recipe Rating: 4 Knives out of 5
Mushrooms Stuffed with Sun-Dried Tomatoes
1/2 ounce dried tomatoes (about 5, not packed in oil)
2 tablespoons olive oil
18 white mushrooms, stems pulled out and chopped fine and caps reserved
1/2 cup finely chopped shallots
2 garlic cloves, minced
1/3 cup fine dry bread crumbs
1 large egg yolk, beaten lightly
1/4 cup fresh parsley leaves, washed well, spun dry, and minced
1/2 teaspoon dried basil, crumbled
2 tablespoons freshly grated Parmesan
Preheat oven to 400°F.
In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine.*
Lay mushroom caps, stems removed, face down on baking sheet either lightly sprayed with cooking spray or parchment paper. Bake them approximately 10 minutes, or until their liquid puddles underneath. Remove from the oven. Carefully pour off liquid that has gathered in the bottom of the pan, and then again, carefully, turn mushroom caps over so they are ready to be filled.
In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems, shallots and garlic, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt and pepper to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish, or the same parchment-lined pan you’ve roasted your mushrooms in. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.
Makes 18 hors d’oeuvres.
* Can skip this step if using oil-packed tomatoes, as I did
Adapted from Deb Perelman’s “The Smitten Kitchen Cookbook” (Knopf, Oct. 30, 2012).