A fantastic budget item for the buffet, these Stuffed Mushrooms are a bit different from some. A moderate amount of Sherry or Marsala adds a lot of flavor, but they’re dry roasted in the oven. The mushroom flavor intensifies, and these are every bit as good with a plain old button as they are with any of the fancier mushrooms – even better as they’re a bit more tender.
At a dinner party a few years ago, I set these out for the adults along with a few “kid friendly” appetizers while I finished up dinner in the kitchen. The kids positively inhaled these and asked for more! When I later commented what good eaters the children were, the parents confessed the kids all thought they were meatballs! The lights were a bit low.
Think about bringing a tray of these to the next party you’re invited to – just call ahead to make sure it works out ok for the hostess if you bake them off there. So much better (and so much more inexpensive) than bringing chips and dips!
While I sometimes add a bit of cheese to the top, Parmesan, Romano or perhaps Fontina, I most often serve them just as is. I do look for mushrooms relatively even in size, although I’ve found that the packaged ones always vary. Then I just make do.
The Marsala always seems to be quite a bit more intense in flavor than the Sherry, and if you’re worried these might be too “winey” (they are) either broth or water could be used for part of the wine.
Stuffed Mushrooms with Wine
- 24 mushrooms, 1 1/2″ in diameter
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 onion, finely diced
- 3/4 teaspoon dried thyme
- 3/4 cup dry sherry or Marsala
- 1/2 cup chopped parsley
- 2 teaspoons minced garlic
- 1 1/4 cup soft bread crumbs
- salt & pepper to taste
- 1/2 cup grated hard cheese, optional. Fontina, Romano or Parmesan, optional
Remove stems from mushroom, finely chop and set aside. With a spoon or melon baller, carefully clean out the insides of the mushrooms. Place the mushrooms in a bowl, sprinkle with a pinch of salt, drizzle with olive oil, making sure they are well coated.
Melt the butter in a small skillet, add the chopped mushroom stems, onion and thyme, cooking until tender and brown. Remove from heat and add sherry or Marsala, then return to heat and simmer until the liquid evaporates.
Turn off heat and add parsley and garlic. Lightly mix in breadcrumbs, season to taste with salt and pepper, keeping in mind that the seasoning is going to flavor the mushrooms as well. Mixture should not be wet, but breadcrumbs should look moist. Drizzle with a touch more wine if needed.
Spoon a scant teaspoon to a tablespoon of the stuffing into each mushroom, place on a rimmed baking sheet. May be made several hours ahead and refrigerated, covered.
Preheat oven to 350 degrees. Drizzle very lightly with a touch of olive oil, if desired. Top with a little cheese if desired. Bake until tender, about 25 minutes.
from the kitchen of http://www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area isPocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
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