The Crawley Sisters’ Stuffed Mushrooms
Makes 12. Recipe is from “The Unofficial Downton Abbey Cookbook” by Emily Ansara Baines. While this is an Italian-based dish, its fun feel and mouthwatering texture makes it a classic hors d’oeuvre that everyone — whether upstairs or downstairs — can get behind.
12 whole fresh mushrooms
1 tbl. extra-virgin oil
1 tbl. unsalted butter
1/4 cup green onions, chopped
11/2 tbls. garlic, minced
1 dash Worcestershire sauce
1 (8-oz.) pkg. cream cheese, softened
1/2 cup fresh Parmesan cheese, shredded
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. onion powder
1/2 tsp. ground cayenne pepper
1 cup Italian seasoned bread crumbs
1. Preheat oven to 350 degrees. Thoroughly grease a medium or large baking sheet.
2. Carefully clean mushrooms, removing stems. Chop stems extremely fine.
3. In a large skillet over medium heat, melt olive oil and butter. Add chopped mushroom stems, chopped green onions and minced garlic, followed by 1 dash Worcestershire sauce. Cook garlic and mushrooms until all moisture has evaporated, being careful to not burn the garlic. Set aside and let cool.
4. When garlic, onion and mushroom-stem mixture is no longer hot to the touch, stir in cream cheese, Parmesan cheese, salt, pepper, onion powder and cayenne pepper. Mixture will be thick and difficult to stir.
5. Fill mushroom caps with a good amount of stuffing. Sprinkle top of each mushroom cap’s stuffing with Italian bread crumbs. Arrange mushroom caps on prepared baking sheet.
6. Bake mushrooms in preheated oven for 20 to 25 minutes or until mushrooms are extremely hot and liquid starts to form. Cool slightly and serve.
Testing note: The recipe doesn’t say what size mushrooms to use, but I suggest at least large whites or medium- or large-size criminis. Also, the amount of garlic is apparently correct. I used less, about 1 tablespoon, and was pleased with the result.
Copyright © 2011, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved