The possibilities for stuffed mushrooms are almost limitless. They are perfect as passed hors d'oeuvres and they're incredibly versatile and easy to make when you're pressed for time. We have a dinner party tonight, and I wanted to use the leftover stuffing from Thanksgiving. "Stuffing-stuffed Mushrooms" has a nice ring to it, no?
I boosted the flavor of the stuffing with parmesan cheese, sliced almonds and crème fraîche. To smooth out the texture, I incorporated some crème fraîche to the stuffing and brushed the mushrooms with tomato sauce and tomato paste as well. Once each button mushroom is filled with stuffing, sprinkle on some more parmesan, bake, and they're ready to serve!
Servings: 48 appetizers
4 cups leftover stuffing
1 tablespoon olive oil
2 cloves garlic, finely minced
1 shallot, thinly sliced
1 teaspoon red chili flakes (optional)
4 tablespoons parmesan cheese, freshly grated
3 tablespoons crème fraîche
1/4 cup sliced almonds, coarsely crushed
2 tablespoons flat-leaf parsley leaves, finely chopped
1 teaspoon black pepper, freshly ground
4 dozen button mushrooms
1 tablespoon tomato paste
3 tablespoons tomato sauce
2 tablespoons truffle oil (or olive oil)
Preheat the oven to 400°F.
In a small pan, dry toast the sliced almonds for about 2 minutes until slightly golden. Transfer to a plate to prevent the nuts from browning too much (or burning!).
Prepare the mushrooms. Maman used to peel the thin outer "skin" on the "hat" of button mushrooms, using a paring knife. If you're extra cautious, do peel them. Using the same paring knife, gently remove the stem of the mushrooms creating a deep cavity. Gather the stems and thinly slice them.
In a bowl, combine the tomato paste with tomato sauce. Brush the inside of each mushroom "hat" with a thin layer of tomato and place them on a baking pan previously lined with parchment paper and greased with a little oil.
In a pot, heat the olive oil. Add the shallots. When the color is translucent, add the garlic and red chili flakes (if used). As the garlic becomes slightly golden, stir-fry the mushroom stems and cook for about a minute. Add the stuffing. Reduce the heat to medium-low and cook until the mixture is warm. Turn off the heat. Add the crème fraîche, 1 tablespoon of flat-leaf parsley, 3 tablespoons of parmesan cheese and coarsely crushed almonds. Season with pepper.
Stuff each mushroom with about 1 tablespoon of the stuffing mixture, creating a small mound. Drizzle with truffle oil and sprinkle with the remaining parmesan cheese. Bake for 22 minutes until the top is golden and forms a crust.
Serve warm on a large platter. Decorate with flat-leaf parsley.
9 mushrooms weigh 8 ounces. For this appetizer recipe count about 40 ounces of mushrooms (2.5 pounds).
I added a few sliced almonds to create a thicker texture.
To make sure I didn't drizzle too much oil before baking the appetizers, I put the truffle oil in a spray pump mister bottle and sprayed a thin layer. If you don't have truffle oil, you can subsitute with any other oil you prefer.
I didn't make my own crème fraîche today but bought it from the market. Crème fraîche is the French version of sour cream. It has a very nice tangy taste and richer mouth feel.
If you have leftover turkey, you can also add small pieces if diced turkey to the stuffing mixture.