Two-Cheese Stuffed Mushrooms

By mschweickert

Ingredients

• 24 large crimini or white mushrooms (each about 2-1/2 inches in diameter)
• ◦6 Tbsp (3/4 stick) butter, at room temperature
• ◦2 shallots, finely chopped
• ◦1/2 cup finely chopped leek (white and pale green parts only)
• ◦3 garlic cloves, finely chopped
• ◦1 Tbsp chopped fresh thyme
• ◦1 cup fresh breadcrumbs made from crustless French bread
• ◦3 Tbsp whipping cream
• ◦2 large egg yolks
• ◦1/2 cup grated mozzarella cheese
• ◦2/3 cup grated Parmesan cheese
• ◦Assorted toppings (i.e., fresh chives, prosciutto, Kalamata olives, sun-dried tomatoes, etc.)

Preparation

Step 1

1.Remove stems from mushrooms, forming cavities. Chop stems finely. Spread 2 tablespoons butter over the bottom of a 15x10x2-inch glass baking dish. Arrange mushroom caps, rounded side down, in prepared dish.


2.Melt remaining 4 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms stems, shallots, leek, garlic, and thyme. Saute until stems are tender, about 5 minutes. Mix in bread crumbs; stir 5 minutes longer. Season stuffing with salt and pepper. Whisk cream and egg yolks in small bowl to blend; mix into stuffing.


3.Sprinkle mozzarella in cavities of mushroom caps. Mound stuffing in caps; top with Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.)


4.Preheat oven to 375 degrees (F). Press toppings onto mushrooms. Bake mushrooms uncovered until tender and heated through, about 18 minutes.

Makes 10 servings.