Carole's Famous Holiday Stuffed Mushrooms
I make this every Thanksgiving! I change it a bit every now and then. This year, I tried putting some extra in mushroom caps after mixing with a bit of heavy cream and parmesan cheese and then broiling - great app that didn't have to be made (completely) separately!
I make this every Thanksgiving! I change it a bit every now and then. This year, I tried putting some extra in mushroom caps after mixing with a bit of heavy cream and parmesan cheese and then broiling - great app that didn't have to be made (completely) separately!
- Carbohydrate 17.9753124879046 g
- Cholesterol 173.024375 mg
- Fat 56.8439137498447 g
- Fiber 0.654450011421445 g
- Protein 3.69903624836266 g
- Saturated Fat 35.6129894999754 g
- Serving Size 1 1 recipe (156g)
- Sodium 459.227999999683 mg
- Sugar 17.3208624764832 g
- Trans Fat 3.66872024994849 g
- Calories 586 calories
Step-by-step
- Butter mushroom caps, salt & pepper, and place in greased baking pan.
- Saute garlic, shallots and chopped stems of mushrooms in butter.
- Add herbs and flour.
- Mix in heavy cream, then the 'meat'.
- Add breadcrumbs.
- Add dash of lemon juice and tabasco.
- Stuff caps with mixture.
- Sprinkle with grated cheese and drizzle with butter.
- Bake at 350 till cheese is bubbly.
Standard raw-vegetable platters often taste watery and dull, whereas baked stuffed mushrooms rely on moisture reduction and fat solubility to deliver concentrated umami. Thoroughly sauteing minced garlic, shallots, and chopped mushroom stems drives out excess water through evaporation, which allows the butter and flour mixture to form a stable roux that thickens the heavy cream into a rich binder without separating. Because capsaicin and volatile aromatic oils are lipophilic, dissolving the dash of tabasco sauce and fresh herbs directly into the warm dairy-and-fat matrix distributes their heat and fragrance evenly throughout every bite instead of leaving them isolated in pockets. Adjusting this savory filling to accommodate different diets requires minimal effort, since finely chopped walnuts provide the exact same structural density and crunch as sausage or crabmeat while keeping the dish entirely vegetarian. Baking the assembled caps at 350 degrees Fahrenheit until the grated Swiss or cheddar bubbles ensures the interior proteins reach thermal denaturation while the exterior cheese forms a distinct, golden-brown crust.
