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Mushroom Stuffed Mushrooms

Source: A Good Day for Salad
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 12 stuffed mushrooms
Fungusheads--that's what a friend of ours calls those of us who become misty-eyed about mushrooms. We can't help it, because as playthings for the senses, mushrooms have it all: a musky fragrance, an exquisitely touchable flesh, an easy compatibility with so many other ingredients, a willing transformation into the state of voluptuousness. A recipe like this is not for fence sitters-it's strictly for fungusheads.
For Filling:
2 tablespoons butter
2 shallots, minced
1 pound cremini mushrooms or white mushrooms, chopped
1/2 cup chopped fresh parsley
2 tablespoons snipped fresh dill
1 1/2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried tarragon
1/8 teaspoon cayenne pepper
2 tablespoons tomato paste
1/4 cup heavy cream
Salt and freshly ground pepper to taste

12 cremini mushrooms, stemmed
Olive oil for brushing
12 pieces fresh chives
TO MAKE FILLING: In a medium skillet, melt butter over medium heat and sauté shallots until soft, about 4 minutes. Stir in chopped mushrooms and cook until liquid evaporates, about 6 minutes. Add all remaining filling ingredients. Cook until mixture thickens slightly, 3 to 4 minutes. In a blender or food processor, process until mixture forms a coarse paste. Taste and adjust seasoning.

Preheat broiler. Brush mushroom caps with oil and broil for about 4 minutes, or until slightly soft. Let cool. Fill caps with mushroom filling. Arrange 2 pieces of chives in an X on each cap.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Stuffed Mushrooms
Nutrition Facts per Serving
Yield:   Makes 12 stuffed mushrooms
Calories: 62
Fat. Total: 5g
Fiber: 1g
Carbohydrates, Total: 4g
Sodium: 9mg
% Cal. from Fat: 73%
Cholesterol: 12mg
Protein: 2g
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