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Make it eggplant stuffed mushrooms for springtime cheer


al_1

April 24, 2014
Stuffed mushrooms are a party favorite of mine. My speciality is usually spicy sausage but I decided to go vegetarian for a change.

These mushrooms are stuffed with a sauteed concoction of onion, garlic and eggplant. A Parmesan duo tops my tasty shrooms giving way to a slightly crunchy finish. Yummy.

Eggplant Stuffed Mushrooms

24 silver dollar sized mushrooms, cleaned and stems disgarded

3to 4 tablespoons olive oil

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2 cups finely chopped onion

2 cups finely chopped eggplant (skin removed)

1 tablespoon minced garlic

1/4 cup panko (Japanese bread crumbs)

1/4 cup dry white wine

1/4 teaspoon dried basil (or oregano)

1 cup shredded Italian cheese blend

2 tablespoons grated parmesan cheese

2 tablespoons chopped fresh parsley

salt and pepper to taste

Prepare the mushrooms and set aside.

Heat the olive oil in a medium skillet over medium heat. Add the onion and cook for five minutes or so, stirring often. Add the eggplant and the garlic and cook for a minute or two. (Add a bit more oil if you like.) Stir in the bread crumbs, white wine and the basil. Cover and cook (on low heat) for 10 minutes or so, until the vegetables are soft and the liquid as absorbed. Remove from heat, transfer the mixture to a bowl and allow to cool.

Stir in the shredded cheese, the Parmesan and the parsley. Taste and season with salt and pepper. Stuff the mixture into the mushroom caps, creating a mound over each. Place the stuffed caps on a greased bake sheet. Brush a bit of olive oil over the stuffed caps. Preheat oven to 350 degrees.

In a small bowl combine 1/4 cup each grated Parmesan cheese, shredded Parmesan cheese and panko. Stir in 1 tablespoon finely chopped fresh parsley. Use your fingers to sprinkle some of the cheese mixture over the stuffed caps.

Bake the mushrooms at 350 for 40 minutes (or longer) until the mushrooms are cooked throughout and the tops are a golden brown.

I just happened to have some house-made marinara sauce on hand so I baked some of the stuffed mushrooms in a shallow puddle of the sauce. A perfect match for these tasty mushrooms. Really.

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