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Categories:
mushrooms butter onion garlic lemon white wine breadcrumbs mustard Mozzarella cheese reggiano-parmesan cheese salt
Viewed: 34 - Published at: 6 years agoIngredients
- 2 packages of mushrooms-whole
- 1 stick salted butter
- 1/4 cup diced onion
- 2 teaspoons crushed or chopped garlic
- juice of one large lemon
- 1/4 cup white wine or sherry
- seasoned breadcrumbs
- 1 tablespoon dijon mustard
- 8 oz. mozzarella cheese -small dice or shredded
- 1/4 cup reggiano-parmesan cheese or regular parmesan
- salt and pepper to taste.
Method
- Scoop out stems from mushrooms and chop finely.
- Place 1/3 of the stick of butter in a medium saute pan and melt under low temp. ad saute onion till clear. Add garlic and cook for one minute (don't burn the garlic-it will be bitter!). Add chopped stems of mushrooms and saute till mushrooms get soft. Add lemon juice and wine or sherry and saute for another minute. Add breadcrumbs until the consistency of stuffing is a good consistency. Add dijon and another third of the butter (slice it before) and stir till all ingredients are well combined. Then add mozzarella and stir until just melted. Finish with grated parmesan. Mkae sure to cook low heat, and just till mozzerella is melted. The mixture will be start to be stringy. Take off the burner and cook slightly. Place mushrooms on cookie sheet and stuff, and place a dot of remaining butter on top. Bake at 350 degrees for about 15 minutes, then transfer to broiler for a short time to brown tops of musrooms. Serve immediately!
