Stuffed mushrooms remind me of being a little in my mom’s catering kitchen.  I just remember her making thousands of these.  And why wouldn’t she?  They are incredibly easy to make and who doesn’t love a stuffed mushroom?  The beauty of a stuffed mushroom is that you can put whatever you want inside.  You can add some sausage or some ham, or change out the cheese.  I am pretty sure that I have never made them the same way twice.  Sometimes I do not even use the cream cheese.  I just saute the mushroom bottoms, some shallots or onions, add breadcrumbs and a little Parmesan cheese.

Do you have big New Year’s Eve plans?  I think that years of being a waitress has turned me off to leaving the house for the evening.  I do love New Year’s, but I prefer to spend it at home.  It seemed like for the first 5 years that I have been married, my husband was always on duty.  The one year that we did actually go out, I had Ava 9 months later.  These days, it is a kid friendly, fun, dinner and bed by 10.  How times have changed.

24 mushrooms
2 shallots
4 cloves garlic
1/4 cup white wine
8 ounces cream cheese at room temperature
1/4 cup Parmesan cheese
1/4 cup breadcrumbs
salt and pepper
1 teaspoon fresh thyme
1/4 cup flat leaf parsley chopped

Wipe the mushrooms off with a damp paper towel.  Remove the stems and save them.  Put the mushroom stems, shallots, and garlic in the food processor.

Pulse until it is finely chopped.

Saute the mushroom and shallot mixture in a large saute pan over medium high heat with 1 Tablespoon olive oil.  Cook until the shallots are transparent and the mushroom begin to caramelize, about 5 to 7 minutes.

Add the white wine and let the wine cook out.  Set aside and let cool slightly.

In a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.

Add the mushroom mixture to the cream cheese and mix until combined.  Season with salt and pepper.

Put the mushroom caps on a baking sheet lined with tin foil.  Fill the mushroom with the filling and sprinkle the top with the breadcrumbs.

Bake in a preheated 350 degree oven for about 20 minutes.  When the mushrooms are done, they will start to leak water and be hot all the way through.

Garnish the the remaining parsley.

Stuffed Mushrooms

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Ingredients

• 24 mushrooms
• 2 shallots
• 4 cloves garlic
• 1/4 cup white wine
• 8 ounces cream cheese at room temperature
• 1/4 cup Parmesan cheese
• 1/4 cup breadcrumbs
• salt and pepper
• 1 teaspoon fresh thyme
• 1/4 cup flat leaf parsley chopped

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Instructions

1. Wipe the mushrooms off with a damp paper towel. Remove the stems and save them. Put the mushroom stems, shallots, and garlic in the food processor.
2. Pulse until it is finely chopped.
3. Saute the mushroom and shallot mixture in a large saute pan over medium high heat with 1 Tablespoon olive oil. Cook until the shallots are transparent and the mushroom begin to caramelize, about 5 to 7 minutes.
4. Add the white wine and let the wine cook out. Set aside and let cool slightly.
5. In a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.
6. Add the mushroom mixture to the cream cheese and mix until combined. Season with salt and pepper.
7. Put the mushroom caps on a baking sheet lined with tin foil. Fill the mushroom with the filling and sprinkle the top with the breadcrumbs.
8. Bake in a preheated 350 degree oven for about 20 minutes. When the mushrooms are done, they will start to leak water and be hot all the way through.
9. Garnish the the remaining parsley.