Gene Autry Museum's Stuffed Mushrooms |
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Prep Time: 23 Minutes Cook Time: 27 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Years ago in the gaslamp district of San Diego, I had a fabulous appetizer in an Italian restaurant. It was a portobello or other large mushroom stuffed with a melty pale yellow cheese, onions and white wine. I have never found a recipe that duplicated that one, but this is in the ballpark so I'm posting it for safekeeping. This recipe was published in the L.A. Times, from the restaurant of the Gene Autry Western Museum. Ingredients:
24 large white mushrooms |
1/4 cup butter, melted |
salt & pepper (to taste) |
1/2 cup finely minced onion |
1/2 cup finely minced shallot |
3 tablespoons oil |
2/3 cup madeira wine |
1/2 cup plain breadcrumbs |
2/3 cup grated gruyere cheese |
2/3 cup grated parmesan cheese |
2/3 cup minced parsley |
1/3 cup whipping cream |
Directions:
1. Preheat oven to 375°F.
2. Remove stems from mushrooms. Finely mince them; set aside.
3. Place mushroom caps on baking sheet. Brush with melted butter; season with salt and pepper. Set aside.
4. Cook onions and shallots in oil (and any remaining butter) in skillet over medium heat until tender but NOT browned, 3-4 minutes.
5. Add mushroom stems to onion mix. Raise heat to high; saute until liquid is absorbed, 4-5 minutes.
6. Add Madeira; bring to boil. Boil until liquid evaporates. Cool.
7. Add bread crumbs, cheeses, parsley and cream to mix. Adjust seasoning.
8. Spoon stuffing into mushroom caps on baking sheets. Bake until hot and bubbly, 10 - 12 minutes.
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