Mushroom-Stuffed Mushrooms

Cooking Instructions

Wipe the mushrooms clean and gently pull the stem from the cap. Set the caps aside. Chop the mushroom stems and set aside. Heat the butter or oil in a skillet over medium-high heat. Add the onion and cook for about a minute. Add the chopped stems and cook for 2 - 3 minutes. Stir in the bread crumbs, salt, pepper, and thyme and continue to cook for about a minute more. Remove from the heat and stir in the cream. Using a small spoon, fill the cavity of each mushroom cap with some of the mushroom mixture. Place the filled mushrooms on a jelly-roll pan and put under the broiler for 5 - 7 minutes, or until the tops are lightly browned and the caps have softened slightly and give off just a little juice. Sprinkle the tops with the parsley and serve hot or warm.

Wine Pairing(s)

Chateau-Figeac Saint Emilion 'Grand Cru Classe'

Loose End GSM

Robert N. Lindquist 'Qupe Bien Nacido' Reserve Chardonnay

di Lenardo Sauvignon Blanc

Black Box Merlot

De Bortoli Shiraz Viognier Yarra Valley

Robert Craig 'Howell' Cabernet Sauvignon

Majureau Sercillan Bordeaux Superieur

Kenwood Reserve Sauvginon Blanc

Chateau La Reverence Saint Emilion Grand Cru