A popular appetizer and cocktail food, stuffed mushrooms are tasty and easy to make if you can find good mushrooms. I saw some baby portobello mushrooms at the supermarket last weekend and they looked just perfect for stuffing.
There are hundreds of ways to make the stuffing for the mushrooms — from meaty to purely vegetarian. Whatever filling you want to use, just don’t forget two things — the cheese that binds together all the other ingredients for the filling and bread crumbs to make a lightly crisp topping.
These stuffed and grilled baby portobello mushrooms (which I served with a very simple arugula and mango salad) were what Speedy and I had for lunch yesterday.
- Fire up the grill (or preheat the oven to 375F with the broiler on).
- Wipe the mushrooms lightly with kitchen paper just in case they got soil on them.
- Pull out the stems of the mushrooms and chop. Mix with the tuna and cheese pimiento spread. This is your filling.
- Brush the mushrooms caps, including the cavities, with the melted herbed and spiced butter.
- Fill the mushroom cavities with the filling.
- Arrange the mushrooms, filling side up, on a baking sheet. Drizzle the remaining melted butter over them.
- Grill or broil for about five minutes or just until the cheese melts and the tops are lightly browned and crisp.
- Serve with your favorite salad.