Stuffed Shaggy Parasol Mushrooms

5 from 1 vote

Shaggy parasols aren't you're typical mushroom. Of course they have a much better flavor than most commercial mushrooms, but you also need to make sure they are thoroughly and completely cooked.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Chlorophyllum rhacodes, Shaggy Parasol, Stuffed Mushrooms

Servings: Servings

Calories: 81kcal

Author: Alan Bergo

Equipment

1 Medium mixing bowl
1 Baking sheet or cast iron skillet

Ingredients

1 lb young shaggy parasol mushrooms caps unopened, stems removed and reserved, (about 12-15 mushrooms)
1 tablespoons softened unsalted butter plus 2 tablespoons for finishing the dish,
1 tablespoon shallot diced ¼ inch
1 teaspoon minced garlic
1 teaspoon chopped fresh thyme
2 ounces high quality slab bacon diced ¼ inch
¼ cup toasted panko breadcrumbs plus an additional ½ cup for finishing the dish
1 tablespoon fresh chopped Italian parsley
¼ cup grated grana padano or parmigiano reggiano cheese
¼ cup dry sherry

Instructions

Dice the mushroom stems. Cook the bacon in a pan on medium heat to release the fat and brown it lightly, then add the diced mushrooms stems, garlic, thyme and shallot then cook for 2 more minutes. Season to taste with salt and pepper, then de-glaze the pan with the sherry.
Cook, stirring occasionally until the alcohol has mostly evaporated, then remove the mixture to a bowl and stir in the cheese, ¼ cup toasted breadcrumbs and the 1 tablespoon of softened butter.
Heat the oven to 375.
Mix the half cup of reserved, toasted breadcrumbs with the parsley, then pack the mushroom caps full of the stuffing, and place in a wide baking dish or cast iron pan, top with the breadcrumb-parsley mixture, and dot with the remaining 2 tablespoons butter.
Bake the mushrooms for 25 minutes, or until thoroughly cooked and hot throughout. Serve immediately.

Notes

These are great allowed to cool a bit and served just warm too.

Serves 4-6 as an appetizer

Nutrition