Garlic & Gruyere Stuffed Mushrooms

Tapa “Dinner” ➡ Garlic-and-Gruyere Stuffed Mushrooms from Saveur Magazine’s November 2014 issue (#169). They were amazing! The stuffing includes the chopped mushroom stems, garlic, shallot, sherry, parsley, sage, Gruyere, & panko. I couldn’t find cremini mushrooms like the original recipe called for, so I used button mushrooms.

Here’s how to do it:

1. Heat oven to 375°. Toss 2 tbsp. oil, the mushroom caps, salt, and pepper on a baking sheet. Arrange stem side down; bake until tender, 25–30 minutes.
2. Heat oven broiler. Heat remaining oil and the garlic in a 12″ skillet over medium; cook until garlic is golden, 4–6 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain. Add chopped mushroom stems, shallot, salt, and pepper to skillet; cook until shallot is soft, 3–4 minutes. Add sherry; cook until evaporated, 2–3 minutes.
3. Transfer to a food processor; add parsley, sage, and egg white, and pulse until coarsely ground. Transfer to a bowl; stir in reserved garlic, the Gruyère, and panko.
4. Fill caps with 1 tbsp. filling; return to baking sheet. Drizzle with olive oil; broil until tops are browned, 2–3 minutes.

Garlic & Gruyere Stuffed Mushrooms

2014-12-14 23:47:00

Serves 6

Write a review

Save Recipe

Print

Prep Time

20 min

Cook Time

40 min

Prep Time

20 min

Cook Time

40 min

Ingredients

1/2 cup cup olive oil, plus more

20 large cremini mushrooms, stems roughly chopped

Kosher salt & freshly ground black pepper, to taste

10 cloves garlic, chopped

1 small shallot, chopped

¼ cup dry sherry

3 Tbsp. chopped parsley

2 Tbsp. chopped sage

1 egg white

1 1/4 cups grated Gruyère

1/2 cup panko

Instructions

1. Heat oven to 375°. Toss 2 tbsp. oil, the mushroom caps, salt, and pepper on a baking sheet. Arrange stem side down; bake until tender, 25–30 minutes.
2. Heat oven broiler. Heat remaining oil and the garlic in a 12" skillet over medium; cook until garlic is golden, 4–6 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain. Add chopped mushroom stems, shallot, salt, and pepper to skillet; cook until shallot is soft, 3–4 minutes. Add sherry; cook until evaporated, 2–3 minutes.
3. Transfer to a food processor; add parsley, sage, and egg white, and pulse until coarsely ground.
4. Transfer to a bowl; stir in reserved garlic, the Gruyère, and panko. Fill caps with 1 tbsp. filling; return to baking sheet. Drizzle with olive oil; broil until tops are browned, 2–3 minutes.

Adapted from Saveur Magazine

Adapted from Saveur Magazine

That Square Plate https://www.thatsquareplate.com/