My mother was always in charge of the stuffed mushrooms when it came to the holidays. Whether it be Thanksgiving, Christmas, New Year’s or Easter she made them and everyone loved them. I now had to take over that role. The first time I ever made them was for Thanksgiving at my Dads then, I made it again for Christmas and I plan on making it at some point during my New Year’s vacation to the Poconos. It makes a great appetizer for any entertaining you may be doing. They come a close second to my mom’s and I hope you all enjoy them as much as my family did this Christmas. Enjoy!
2 tablespoons Olive Oil
28-40 ounces of mushrooms (I forgot how much I used it was the big box of stuffing mushrooms that you find during the holidays at the local grocery store)
1/2 large onion minced
3 garlic cloves, minced
2 cups white wine, separated
1 cup breadcrumbs
1/4 cup grated cheese, plus more for sprinkling
1 cup chicken stock, plus more if necessary
Preheat oven to 350 degrees F.
In a large pan heat olive oil over medium heat. Remove the stems of the mushrooms and finely chop. Place the mushroom caps in a roasting pan. Add the onions and mushrooms stems to the saute pan. Cook until the onions are translucent and the mushroom stems have browned. Add in garlic and cook for one minute. Add in 1 cup of white wine. Bring to a boil and then turn off the heat. Add in breadcrumbs and grated cheese and mix to combine. This mixture will be like a paste.
Stuff the mushrooms with the stuffing. I use one to two tablespoons for each mushroom, depending on the size of the mushroom. Place the mushrooms back into the pan. Place the remaining white wine and chicken stock into the bottom of the pan. Sprinkle with grated cheese. Bake in oven until the mushrooms have browned, approximately 30 minutes. Check on the mushrooms occasionally and add in more chicken stock if it evaporates.
Serve warm or cold (warm is better) and Enjoy!