Twinkly lights, bubbly drinks, laughter and delicious finger foods. Those are the ingredients for a fun and festive New Year’s Eve. Since childhood, New Year’s Eve has meant shared appetizers (like stuffed mushrooms) eaten late, watching movies and eventually watching the ball drop in New York.
Today, these are traditions that I share with my children, Will and Paige, who are 13 and 11, respectively. And, now that they are a little older, they are eager stay up late to munch on appetizers like these sundried tomato Parmesan stuffed mushrooms and to watch the ball drop too.
These stuffed mushrooms are worth staying up for. Sweet sundried tomatoes, meaty mushroom stems, savory shallots and garlic and a hearty dose of Parmesan make them extra special.
These start with cremini mushrooms, which are an ideal basic mushroom for stuffing. Roast the mushrooms to help reduce the juiciness of them.
Then drain them on paper towels while you prepare the filling.
The filling starts with the leftover mushroom stems, chopped finely. They are sauteed with shallots and garlic.
Then that’s mixed with sundried tomatoes, Parmesan cheese and breadcrumbs to make a meaty, meat-free filling.
Stuff the mushrooms. Reserve the leftover filling for later.
Then bake the mushrooms again until the tops are golden.
These stuffed mushrooms are a lovely symphony of crispy, sweet, salty and savory. And they are perfect for popping into your mouth whole.
As for the leftover filing, try tossing it with pasta and a little olive oil. It’s like a double-duty appetizer.
Sundried Tomato Parmesan Stuffed Mushrooms
Twinkly lights, bubbly drinks, laughter and delicious finger foods. Those are the ingredients for a fun and festive New Year’s Eve. Since childhood, New Year’s Eve has meant…
- cremini mushrooms: 24 oz, cleaned
- olive oil, 1 Tbsp
- shallot: 1, finely chopped
- garlic: 2 cloves, minced
- sundried tomatoes: 1/4 cup, chopped
- Parmesan cheese: 1/2 cup, freshly grated
- Italian seasoned breadcrumbs: 1/2 cup
Step 1: Preheat oven to 375 degrees. Line a baking sheet with aluminum foil.
Step 2: Remove the stems from the mushrooms, reserving. Place the mushroom caps cavity-side down on the baking sheet. Bake for 15 minutes. Transfer the mushrooms to paper towel, cavity side down.
Step 3: In a large skillet, heat the olive oil over medium heat. Chop the mushroom stems and add to the skillet with the shallot and garlic. Season with salt and pepper. Cook, stirring, until softened -- about 5-7 minutes. Remove to a mixing bowl.
Step 4: Add the chopped sundried tomatoes, parmesan cheese and breadcrumbs to the mixing bowl. Stir well.
Step 5: Place the mushroom caps on the baking sheet again (you may need to replace the foil), cavity side up. Fill with the mushroom stem mixture. Season with salt and pepper. Return to the oven and bake for 10-15 minutes, until golden.