{"id":2490,"date":"2011-11-02T06:30:41","date_gmt":"2011-11-02T13:30:41","guid":{"rendered":"http:\/\/garlicmysoul.com\/blog\/?p=2490"},"modified":"2011-11-10T17:26:41","modified_gmt":"2011-11-11T01:26:41","slug":"cf-stuffed-mushrooms","status":"publish","type":"post","link":"https:\/\/garlicmysoul.com\/blog\/cf-stuffed-mushrooms\/","title":{"rendered":"CF: Stuffed Mushrooms"},"content":{"rendered":"<p>Stuffed mushrooms are one of those decadent appetizers that people love to eat, but are too intimidated to make. I think we&#8217;ve been programmed to assume any &#8220;stuffed&#8221; food item is inherently difficult and therefore fancy.<\/p>\n<p>Guess what? This is totally false!<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/October\/Stuffed-Mushrooms\/IMG_1827.jpg?m=1319508849\" alt=\"\" width=\"512\" height=\"384\" \/><\/p>\n<p>I was lucky enough to grow up in a household that had no such misconceptions about stuffed mushrooms, and while visiting my father last week, we decided to make this simple recipe which is actually a variation on one my sister came up with years ago. In my high school vegetarian phase, my father used to make this for me as a special treat. Now that I&#8217;ve returned to being a carnivore, I still love stuffed mushrooms and I want to share the recipe with all of you!<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/October\/Stuffed-Mushrooms\/IMG_1773.jpg?m=1319508844\" alt=\"\" width=\"512\" height=\"384\" \/><\/p>\n<p>Start with 10 &#8211; 15 white mushrooms, on the larger side. Pop the stems out and save them to use in the stuffing mixture.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/October\/Stuffed-Mushrooms\/IMG_1780.jpg?m=1319508844\" alt=\"\" width=\"512\" height=\"384\" \/><\/p>\n<p>Take another 10 &#8211; 15 mushrooms and the leftover mushrooms stems and chop roughly. You can use any variety you like. Poppy favors shitakes, but I&#8217;ve never been a big fan, so we stuck to regular white mushrooms.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/October\/Stuffed-Mushrooms\/IMG_1784.jpg?m=1319508844\" alt=\"\" width=\"512\" height=\"384\" \/><\/p>\n<p>Ready for business.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/October\/Stuffed-Mushrooms\/IMG_1785.jpg?m=1319508844\" alt=\"\" width=\"512\" height=\"384\" \/><\/p>\n<p>Meanwhile, go chop up a shallot. If you&#8217;ve ever eaten something delicious at my father&#8217;s house, shallots were probably the secret ingredient. They&#8217;re magical.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/October\/Stuffed-Mushrooms\/IMG_1792.jpg?m=1319508845\" alt=\"\" width=\"512\" height=\"384\" \/><\/p>\n<p>Now saute the shallot and chopped mushrooms and let them caramelize. We used about 3 tbsp olive oil mixed with 2 tbsp of butter, and pre-seasoned the oil\/butter with a little kosher salt and a few grinds of black pepper.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/October\/Stuffed-Mushrooms\/IMG_1796.jpg?m=1319508845\" alt=\"\" width=\"512\" height=\"384\" \/><\/p>\n<p>Then add some bread crumbs, grated Parmesan, and sour cream (optional).<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/October\/Stuffed-Mushrooms\/IMG_1802.jpg?m=1319508847\" alt=\"\" width=\"512\" height=\"384\" \/><\/p>\n<p>If your mixture seems a little dry, you can add more sour cream or some chicken broth. At this point you should adjust your salt and pepper to taste, and add some turmeric and thyme.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/October\/Stuffed-Mushrooms\/IMG_1808.jpg?m=1319508847\" alt=\"\" width=\"512\" height=\"384\" \/><\/p>\n<p>Stuff your mushroom caps, top with a little extra cheese, and into the oven they go!<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/October\/Stuffed-Mushrooms\/IMG_1811.jpg?m=1319508847\" alt=\"\" width=\"512\" height=\"384\" \/><\/p>\n<p>About 30 minutes on 350 degrees should do the trick.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/October\/Stuffed-Mushrooms\/IMG_1822.jpg?m=1319508847\" alt=\"\" width=\"512\" height=\"384\" \/><\/p>\n<p>Rich and delicious! See full <a href=\"http:\/\/garlicmysoul.com\/blog\/cucina-fresca-stuffed-mushrooms\/\">recipe here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Stuffed mushrooms are one of those decadent appetizers that people love to eat, but are too intimidated to make. I think we&#8217;ve been programmed to assume any &#8220;stuffed&#8221; food item is inherently difficult and therefore fancy. Guess what? This is &hellip; <a href=\"https:\/\/garlicmysoul.com\/blog\/cf-stuffed-mushrooms\/\"><\/p>\n<div class=\"GMS2_ReadMore\">Read More<\/div>\n<p><\/a><\/p>\n","protected":false},"author":3,"featured_media":2492,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[471,897],"tags":[853,260,518,359,368,852,854],"class_list":["post-2490","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina-fresca","category-small-bites","tag-bread-crumbs","tag-mushroom","tag-parmesan","tag-shallots","tag-sour-cream","tag-stuffed-mushrooms","tag-turmeric"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>CF: Stuffed Mushrooms - Garlic My Soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/garlicmysoul.com\/blog\/cf-stuffed-mushrooms\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CF: Stuffed Mushrooms - Garlic My Soul\" \/>\n<meta property=\"og:description\" content=\"Stuffed mushrooms are one of those decadent appetizers that people love to eat, but are too intimidated to make. 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