Every Thursday on the Good Food Blog we share a recipe from our archives.
Sharon Hudgins is the author of The Other Side of Russia: A Slice of Life in Siberia and the Russian Far East, published by Texas A&M University Press. She first shared this recipe for Stuffed Mushrooms on October 30, 2004.
Keep reading for the full recipe…
Makes 4 servings as an appetizer, 6 to 8 servings as an accompaniment to other dishes.
- 16 large fresh Boletus edulis mushrooms (or 16 large champignons, about 1 lb)
- 6 Tablespoons unsalted butter, melted (divided use)
- 1 shallot, finely chopped
- 1 large garlic clove, finely chopped
- 1 Tablespoon finely chopped parsley
- 1 tsp mild or medium-hot paprika
- 1/2 cup dry breadcrumbs
- 1/2 cup finely crumbled sheep’s cheese (such as feta) or finely shredded yellow cheese (such as Cheddar)
- Preheat the oven to 350F.
- Brush any dirt off the mushrooms, or wash them lightly and pat dry with paper towels. Carefully twist the stem off each mushroom, leaving the cap whole. Finely chop the mushroom stems.
- Heat 3 tablespoons of butter in a medium-size skillet. Saute the mushroom stems, shallot, and garlic over medium-high heat for about 5 minutes. Remove the pan from the heat and stir in the parsley, paprika, and bread crumbs. Add the cheese and mix well.
- Use the remaining 3 tablespoons of melted butter to lightly brush the outside of each mushroom cap. Stuff each mushroom cap with a heaping tablespoon of the filling, shaping the filling by hand into a small dome. Use all the filling to stuff the 16 mushroom caps.
- Arrange the mushrooms, filling side up, in a single layer in a lightly oiled baking dish. Bake at 350F. for 15 to 20 minutes.
- Serve hot, as a first course or as an accompaniment to broiled steaks.