Mushrooms, Stuffed, Lighter

By mariannefeldman

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WHY THIS RECIPE WORKS: For a lighter version of stuffed mushrooms, we lost the calorie-packed traditional stuffing of bacon or sausage. Instead, we used chopped and sautéed mushrooms, which added
meatiness and boosted the mushroom flavor. Just a bit of grated Parmesan lent the filling a nice tang, and some breadcrumbs—half the amount called for in traditional recipes—kept the filling cohesive.

Makes 30 Mushrooms

Ingredients

• MUSHROOMS
• 30 30 1/2- to 2-inch to 2-inch wide) white mushroom caps, wiped clean
• 1 1 1 tablespoon olive oil
• 3 3 1 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
• 1/4 1/4 1/4 teaspoon salt
• Pinch Pinch ground black pepper
• FILLING
• 1 1 1 teaspoon olive oil
• 2 2 1/2 large shallots, minced (about 1/2 cup)
• 1 1 1 12 2 clove, minced or pressed through a garlic press (about 1 teaspoon) 12 ounces white mushrooms, wiped clean and chopped fine (about 2 cups)
• 1 1 1 tablespoon fresh minced thyme leaves
• Salt
• 2 2 2 tablespoons dry sherry
• 1 1 1 tablespoon white wine vinegar
• 1/2 1/2 1/2 cup fresh bread crumbs
• 1 1 1/2 ounce Parmesan cheese, grated (about 1/2 cup)
• Ground black pepper

Preparation

Step 1

1. FOR THE MUSHROOMS: Adjust an oven rack to the middle position and heat the oven to 450 degrees. Line a large rimmed baking sheet with foil. Toss the mushroom caps with the oil, garlic, salt, and pepper, then lay gill-side down on the prepared baking sheet. Roast the mushrooms until they release their juices, about 20 minutes. Flip the caps over and continue to roast until the liquid has evaporated completely and the mushrooms are brown all over, about 10 minutes longer. Remove the mushrooms from the oven, flip gill-side down, and set aside to drain any excess moisture while preparing the filling. (Do not turn off the oven.)

2. FOR THE FILLING: Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the shallots and cook, stirring often, until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the chopped mushrooms, thyme, and ½ teaspoon salt and cook, stirring often, until the mushroom mixture is dry, about 6 minutes. Stir in the sherry and cook until it is absorbed, about 1 minute. Off the heat, gently stir in the vinegar, bread crumbs, and 6 tablespoons of the Parmesan; season with salt and pepper to taste.

3. TO ASSEMBLE: Flip the roasted mushroom caps gill-side up and spoon about 1 teaspoon of the filling into each cap. Top each mushroom with a pinch of the remaining 2 tablespoons Parmesan. Bake the mushrooms at 450 degrees until the cheese has melted and the filling is warm, 10 to 15 minutes. Serve immediately.