Sunday, April 03, 2005

Stuffed Mushrooms with an Asian Twist

Stuffed mushrooms are pretty popular at restaurants and catered events. Here's a variation that I served for this year's Superbowl Sunday. The green chile peppers add a nice, spicy kick. Also, the panko bread crumbs give the mushrooms a different texture than regular bread crumbs.


1 lb of mushrooms, cleaned and stemmed
1/2 bunch of parsley (leaves only)
1 clove of garlic
1/2 cup of panko bread crumbs
1 tablespoon truffle oil
salt & pepper to taste
2 green chile peppers, fresh
3 tablespoons of Parmesan cheese
additional truffle oil for sprinkling

1) Grease a baking sheet with olive oil. Preheat oven to 350.

2) In a food processor, pulse the parsley, garlic, panko bread crumbs, green chile peppers, and cheese.

3) Drizzle in the truffle oil and give it a few more pulses.

4) Fill mushroom caps with the mixture and place onto the baking sheet, mushroom side down.

5) Drizzle a little additional truffle oil across all the stuffed mushrooms.

6) Bake for 20-25 minutes or until golden brown on top.

Ed's 1st Note: I use a white truffle oil that I found at Trader Joe's. It's reasonably priced.

Ed's 2nd Note: If you like cilantro, then you could also use that instead of the parsley.

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