In the realm of cooking, sometimes with a little spontaneity, the simplest dishes surprise us the most and are the most rewarding. These Herb-Stuffed Mushrooms, for instance are stuffed with just a handful of fresh herbs and a bit of kitchen intuition. Here’s the simple recipe that may encourage you to experiment with different herbs.
The stems of the mushroom are dense and meaty and when blended with the herbs thicken the stuffing.
Nuts, cheese or a bit of bread to the blend will also stiffen the stuffing.
In this mixture I added mint and a little grated lemon peel to add a fresh taste. I trusted my culinary judgement and some bread crumbs on top of the stuffing to add some crunch and texture.
Once baked, these Herb-Stuffed Mushrooms had an irresistible aroma and a nice crunch from the breadcrumbs.
Whether served hot or at room temperature, they make for a delightful appetizer or a side dish that complements any meal.
In Italian, herbs are called erbe aromatiche. These mushrooms would be more appealing if they were described as: Funghi gratinati al forno, con erbe aromatiche.
Ingredients:
- Large mushrooms, with a good cavity for stuffing and intact stems
- Fresh herbs: thyme, marjoram, parsley, mint (adjust according to taste)
- Grated lemon peel
- 1 large clove of garlic, peeled
- Extra virgin olive oil (sufficient for blending)
- Salt and pepper to taste
- Breadcrumbs made from good quality, day-old bread, blended with a little extra virgin olive oil
Instructions:
Clean the mushrooms by wiping them with a damp cloth. Carefully remove the stems, ensuring the caps remain intact.
Prepare the Herb Blend:
In a blender, combine the herbs (thyme, marjoram, parsley), mushroom stems (cut into small pieces), peeled garlic clove, a pinch of salt, ground pepper, and a generous glug of extra virgin olive oil. Blend until the mixture reaches a puree-like consistency.
Stuff and Bake:
Preheat the oven to 170-180°C (340-360°F).
Place the cleaned mushroom caps in a baking dish lightly greased with extra virgin olive oil.
Spoon the herb mixture evenly into each mushroom cap, filling them generously.
In a separate bowl, mix breadcrumbs with a little extra virgin olive oil until coated. Sprinkle the breadcrumb mixture over each stuffed mushroom.
Bake and Serve:
Place the baking dish in the preheated oven and bake for about 20 minutes, or until the mushrooms are tender and the breadcrumbs turn golden brown.
More Ideas:
Cooking, for me is about being creative and trusting my culinary instincts.
Experiment with different herb combinations or add a few nuts or a little cheese to suit your taste preferences. Here are a few ideas:
Use rosemary, sage, parsley as the herbs for the stuffing. If I wanted to add nuts, I would select almonds or walnuts. I am unlikely to add cheese here, as the mixture would overpower the taste of the cheese.
Oregano is a strong tasting herb and I might pair it with thyme and a bit of parsley to tame the aromas. I would probably add some anchovies because these will complement the strong flavours, no nuts, but a little grated pecorino would be perfect.
When using basil or soft spinach as the main ingredients for a stuffing, I would select pine nuts or pistachio. These are not strong tasting nuts and would not be overpowering. If I wanted to add cheese I would add Parmigiano or fresh ricotta. Both are mild cheeses. I would also add a bit of nutmeg.
I recently blended leftover parsley, fresh coriander, and watercress stems (left over from the makings of a salad), which turned out excellent. However, if you’re hosting Italians, be mindful that coriander isn’t commonly favored in Italian cuisine. Nevertheless, there are also many non-Italian friends who aren’t fond of coriander. If you consider adding nuts, raw peanuts would complement the Asian flavors well.
Grated lemon peel added to stuffings is excellent.
STUFFED BAKED MUSHROOMS with Nepitella
STUFFED MUSHROOMS with pine nuts and fresh breadcrumbs – Funghi ripieni
