| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 30 min |
| Cook: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound 2-inch-wide stuffing mushrooms (about 14 to 16), cleaned
- 1 tablespoon unsalted butter
- 3 tablespoons extra-virgin olive oil, divided, plus more as needed
- 2 tablespoons finely chopped shallot
- 1/4 teaspoon kosher salt, plus more as needed
- 2 tablespoons Madeira
- 1 1/4 teaspoon chopped fresh thyme leaves
- 1/2 cup fresh breadcrumbs
- 1/4 cup finely grated Parmesan
- 1/4 cup creme fraiche
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- Freshly ground black pepper
- 2 tablespoons water
Instructions
- Pop the stems from the mushrooms and reserve. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Set the caps aside. Finely chop the stems and bits from the caps (there should be about 1 1/4 cups).
- Melt the butter with 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the chopped mushrooms and 1/4 teaspoon of salt, and cook, stirring occasionally, until all the liquid from the mushrooms has evaporated, about 3 minutes. Add the Madeira and thyme and cook until dry. Transfer the mushroom mixture to a medium bowl and cool slightly.
- Add the breadcrumbs, Parmesan, creme fraiche, and parsley to the mushroom mixture and stir to combine thoroughly. Season with salt and pepper, to taste.
- Preheat the oven to 375 degrees F. Lightly oil the bottom and sides of a skillet that is just large enough for the mushroom caps to fit snugly inside in a single layer. Pour the water into the skillet. Brush the outside of the caps with 1 tablespoon of olive oil. Set the caps, smooth side-down, in the skillet. Divide the filling evenly among the caps. Drizzle the tops with the remaining 1 tablespoon of olive oil. Bake until the mushroom caps are soft and cooked and the filling is browned, about 35 minutes. Remove from the oven and serve hot or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 183 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 14 mg |
| Sodium | 240 mg |
Reviews
These stuffed mushrooms have been a staple of our holidays for a very long time. It was my first foodtv recipe. Now my oldest daughter has incorporated them into her holiday menus.
going to try for thanksgiving app. hopefully good!
My go to recipe for stuffed mushrooms. They’re delicious as written but also are easily manipulated to what you have on hand. I’ve used both shallots and red and white onions before, I usually use sherry instead of madeira, add a clove or two of grated garlic, use cream cheese or sour cream instead of creme fraiche, I even added some sausage before to make a stuffing for portobello mushrooms. I also use beef stock instead of water to cook them in. Definitely a keeper recipe!
Found this recipe back in 2001 and have been making it since for Thanksgiving, Christmas and sometimes Easter and in-between. It’s a family favorite and always requested. It’s a little time-consuming, but not difficult. In my opinion, and that of my family, it’s sooo delicious and so worth having as a side dish to almost any meal!
P.S. I make it straight from the recipe with no changes at all! And I always make a double batch, too!
This is an excellent recipe just as it is. I have also made it without the breadcrumbs because I was on a low carb diet and just used finely grated real parmesan cheese instead. I also add a minced garlic clove during the last 30 seconds of sauteing and used cream cheese instead of the creme fraiche. I add the cream cheese at the end of the sauteing so it melts. Very yummy!
I did not make this recipe but I was looking through all the Stuffed Mushroom recipes and saw “melon” listed as one of the ingredients and thought Huh?? I clicked on it and there is a melon baller listed in the directions….
Better with some sauteed garlic! These were a big hit.
These were easy to make, but it did take awhile. They even taste good rhe next day. Great for potlucks.
not so good recipe
I was a little skeptical about addding the creme fraiche (I used sour cream) but, it was delicious!!
Very easy to make….and, my friends loved them!!