If appetizers are being served and one of them happens to be a stuffed mushroom, I am trying it! I really enjoy them, no matter what is used to stuff them. Consequently, I also seek out stuffed mushroom recipes when we are in need of an appetizer to make. Like for a New Year’s party or celebration. Just as I cannot turn down mushrooms on the appetizer tray, I cannot pass up trying a stuffed mushroom recipe! This particular ‘shroom recipe uses plenty of garlic and Gruyere cheese. The pungent kick of the garlic and the nutty flavor of the Gruyere (pronounced grew-YAIR) is enhanced by the salty tang of some sherry vinegar. The stuffing is reminiscent of my favorite shrimp dish at hibachi restaurants. (I plan to try out this stuffing mixture in that dish very soon.) Our New Year’s Eve menu is coming together very nicely with the addition of these mushrooms!

Garlic & Gruyere Stuffed Mushrooms

Ingredients:

• 1⁄2 cup olive oil
• 20 large cremini mushrooms, stems roughly chopped
• salt and freshly ground black pepper to taste
• 10 cloves garlic, chopped
• 1 small shallot, chopped
• 1⁄4 cup sherry vinegar
• 3 tablespoons chopped parsley
• 2 tablespoons chopped sage
• 1 egg white
• 1 1⁄4 cups (4.75 ounces) grated Gruyère
• 1⁄2 cup bread crumbs

Instructions:

Heat the oven to 375° F. Toss 2 tablespoons of the oil, the mushroom caps, salt, and pepper together on a baking sheet.

Toss the caps with some olive oil, salt, and pepper.

Arrange the caps stem side down and bake them until they are tender, about 25–30 minutes.

Meanwhile, heat the remaining 6 tablespoons of oil and the garlic in a 12″ skillet over medium high heat. Cook the garlic until it is golden, about 4–6 minutes.

Saute the garlic.

Using a slotted spoon, transfer the garlic to a paper towel to drain it.

Set the garlic aside to drain.

Add the chopped mushroom stems, shallot, and some salt and pepper to the skillet. Cook the mixture until the shallot is soft, about 3–4 minutes.

Saute the mushroom stems and shallot.

Add the sherry vinegar to the skillet and continue to cook the mixture until the vinegar is evaporated, about 2–3 minutes.

Evaporate the sherry vinegar from the stuffing mixture.

Remove the skillet from the heat and allow the mixture to cool slightly. When it is cool enough not to cook the egg white, transfer the mixture to a food processor. Add the parsley, sage, and egg white to the processor and pulse until everything is coarsely ground.

Process the stems, shallots, herbs, and egg white together.

Add in the reserved garlic, Gruyère, and bread crumbs and pulse until these ingredients are well combined.

Add the herbs, cheese, and bread crumbs to the stuffing mixture and process.

Turn the oven broiler to high. Fill the cooked mushroom caps with about 1 tablespoon of the filling. Return the stuffed caps to the baking sheet.

Stuff the mushroom caps.

Broil the stuffed mushrooms until the tops are browned, about 2–3 minutes.

Broil the stuffed caps until browned.

Serve immediately.

We are ready for a New Year’s Eve party!

The appetizers are ready!  ~Linda

Ingredients:

• 1⁄2 cup olive oil
• 20 large cremini mushrooms, stems roughly chopped
• salt and freshly ground black pepper to taste
• 10 cloves garlic, chopped
• 1 small shallot, chopped
• 1⁄4 cup sherry vinegar
• 3 tablespoons chopped parsley
• 2 tablespoons chopped sage
• 1 egg white
• 1 1⁄4 cups (4.75 ounces) grated Gruyère
• 1⁄2 cup bread crumbs

Instructions:

Heat the oven to 375° F. Toss 2 tablespoons of the oil, the mushroom caps, salt, and pepper together on a baking sheet. Arrange the caps stem side down and bake them until they are tender, about 25–30 minutes.

Meanwhile, heat the remaining 6 tablespoons of oil and the garlic in a 12″ skillet over medium high heat. Cook the garlic until it is golden, about 4–6 minutes. Using a slotted spoon, transfer the garlic to a paper towel to drain it. Add the chopped mushroom stems, shallot, and some salt and pepper to the skillet. Cook the mixture until the shallot is soft, about 3–4 minutes. Add the sherry vinegar to the skillet and continue to cook the mixture until the vinegar is evaporated, about 2–3 minutes. Remove the skillet from the heat and allow the mixture to cool slightly. When it is cool enough not to cook the egg white, transfer the mixture to a food processor. Add the parsley, sage, and egg white to the processor and pulse until everything is coarsely ground. Add in the reserved garlic, Gruyère, and bread crumbs and pulse until these ingredients are well combined.

Turn the oven broiler to high. Fill the cooked mushroom caps with about 1 tablespoon of the filling. Return the stuffed caps to the baking sheet. Broil the stuffed mushrooms until the tops are browned, about 2–3 minutes. Serve immediately.