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Two-Cheese Stuffed Mushrooms

Source of Recipe


Bon Appetit, January 2002






List of Ingredients



• 24 large crimini or white mushrooms (each about 2-1/2 inches in diameter)
  
• 6 Tbsp (3/4 stick) butter, at room temperature
  
• 2 shallots, finely chopped
  
• 1/2 cup finely chopped leek (white and pale green parts only)
  
• 3 garlic cloves, finely chopped
  
• 1 Tbsp chopped fresh thyme
  
• 1 cup fresh breadcrumbs made from crustless French bread
  
• 3 Tbsp whipping cream
  
• 2 large egg yolks
  
• 1/2 cup grated mozzarella cheese
  
• 2/3 cup grated Parmesan cheese
  
• Assorted toppings (i.e., fresh chives, prosciutto, Kalamata olives, sun-dried tomatoes, etc.)
  






Instructions



1. Remove stems from mushrooms, forming cavities. Chop stems finely. Spread 2 tablespoons butter over the bottom of a 15x10x2-inch glass baking dish. Arrange mushroom caps, rounded side down, in prepared dish.
   
   
2. Melt remaining 4 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms stems, shallots, leek, garlic, and thyme. Saute until stems are tender, about 5 minutes. Mix in bread crumbs; stir 5 minutes longer. Season stuffing with salt and pepper. Whisk cream and egg yolks in small bowl to blend; mix into stuffing.
   
   
3. Sprinkle mozzarella in cavities of mushroom caps. Mound stuffing in caps; top with Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.)
   
   
4. Preheat oven to 375 degrees (F). Press toppings onto mushrooms. Bake mushrooms uncovered until tender and heated through, about 18 minutes.
   
   Makes 10 servings.