Provided by Alex Guarnaschelli
Categories appetizer
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
- Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.
- Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool.
- Preheat the oven to 350 degrees F.
- When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.
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Abdu Muhamd
[email protected]I'm definitely going to make these again!
Midget Man 946
[email protected]These mushrooms were a bit too salty for my taste.
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[email protected]I've made this recipe several times and it's always a hit. The mushrooms are always cooked perfectly and the filling is always flavorful.
DH ASIF SORKAR
[email protected]These mushrooms were the perfect appetizer for my party. They were easy to make and everyone loved them.
kiorkis Tilo
[email protected]I'm not a big fan of mushrooms, but these were actually really good!
Nisar Ahmed Ahmed
[email protected]Easy to follow recipe. The mushrooms turned out great!
Robin Hensley
[email protected]Delicious!
Ch Ahmed Nohail
[email protected]The mushrooms were a bit dry. I think I should have cooked them for a shorter amount of time.
mazharulislamin Mamun
[email protected]These mushrooms were a bit bland for my taste. I think I would have liked them better if I had added more herbs and spices to the filling.
Talha Kakar
[email protected]I love stuffed mushrooms and this recipe is one of my favorites. The mushrooms are always perfectly cooked and the filling is always flavorful. I highly recommend this recipe!
Kale Dai
[email protected]Easy to make and absolutely delicious! The mushrooms were perfectly cooked and the filling was savory and flavorful. I served these as an appetizer and they were gone in minutes.
Rashid khan Rasha
[email protected]These stuffed mushroom caps were a hit at my last party! Everyone loved the rich, flavorful filling and the crispy, golden-brown tops. I'll definitely be making these again soon.