Where does she get those wonderful recipes?

Penultimate Stuffed Mushrooms

Once the pride of my hors d’oeuvres repertoire, these almost meatless hot appetizers have won me countless compliments and immeasurable laud over the past decade. Then, a few years ago, I had one of Mrs. H’s stuffed mushrooms, and my mouth cheered while my stomach sank. Hopefully, she’ll donate her recipe within the next few posts, but this will tide you over in the meantime, since you don’t yet know what you’re missing. Mrs. H, I should mention, threw a superb Christmas party last night, and rolled out her best spread yet. Well done, Mrs. Hamilton!

24 white button mushrooms
1/4 C tbsp plain bread crumbs (bonus over-the-top points if you make your own from a stale baguette)
2 tbsp fresh grated Parmesan
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp chopped fresh parsley
3 anchovy fillets
1/2 tsp black pepper

Set your oven to 350. Pull and wiggle the stems out of the mushrooms, leaving each cap with a 1/4″-1/2″ cavity. Finely chop the stems and put them in a medium mixing bowl. Add the breadcrumbs, cheese, oil, vinegar, parsley and pepper, and combine well.

Mash the anchovies into a paste. You could use a fork and cutting board, or you could take the time to find that mortar and pestle you swore you couldn’t live without back in 1997 and finally remove it from its packaging. Incorporate the mashed anchovies into the mushroom mixture with your hands; they act as the only source of salt, so take care to disperse the paste thoroughly.

Pack each mushroom cap full of the mixture, forming moderate mounds on the tops. Space them at least 1″ apart on a cookie sheet, and bake at 350 for about 20 minutes. Test to make sure they’re hot through (eat one), and plate on something delightful from Shreve, Crump and Low, or the less ostentatious Target (French pronunciation, please).

One response

  1. Awww, thanks, Mrs. P!

    I usually cook to taste and don’t really follow a recipe and this is one of those recipes I don’t have written down. I may have to make this one again to be able to translate “a dash of this” into an actual measurement.

    And just a sidenote, when I was getting my party menu together, I knew I was missing something, the list felt incomplete. I was checking out at the grocery store when it dawned on me that I was going to have to omit one of my favorite party offerings! My moment of anxiety passed, though, when I thought of all the work I had ahead of me with everything else I had planned to make. These mushrooms are a bit time-consuming but when planned ahead, well worth the time and effort put into them! Your party guests with give you a standing ovation! If I do say so myself.

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