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Categories:
white mushrooms butter salt onion shallot oil Madeira wine breadcrumbs grated gruyere cheese Parmesan cheese parsley whipping cream
Viewed: 66 - Published at: 9 years agoIngredients
- 24 large white mushrooms
- 1/4 cup butter, melted
- salt & pepper (to taste)
- 1/2 cup finely minced onion
- 1/2 cup finely minced shallot
- 3 tablespoons oil
- 2/3 cup madeira wine
- 1/2 cup plain breadcrumbs
- 2/3 cup grated gruyere cheese
- 2/3 cup grated parmesan cheese
- 2/3 cup minced parsley
- 1/3 cup whipping cream
Method
- Preheat oven to 375°F.
- Remove stems from mushrooms. Finely mince them; set aside.
- Place mushroom caps on baking sheet. Brush with melted butter; season with salt and pepper. Set aside.
- Cook onions and shallots in oil (and any remaining butter) in skillet over medium heat until tender but NOT browned, 3-4 minutes.
- Add mushroom stems to onion mix. Raise heat to high; saute until liquid is absorbed, 4-5 minutes.
- Add Madeira; bring to boil. Boil until liquid evaporates. Cool.
- Add bread crumbs, cheeses, parsley and cream to mix. Adjust seasoning.
- Spoon stuffing into mushroom caps on baking sheets. Bake until hot and bubbly, 10 - 12 minutes.
