A few months ago when a friend requested I make mushrooms for an office potluck, I was instantly reminded of a recipe I had from my rounds at the city’s chic restaurants where the chefs demonstrate recipes, let you sample some and give you copies of the recipe. I loved going for these and making local foodie friends. Most places gave a bag of goodies and even spread out a buffet of the food demonstrated (much to my glee). At one such restaurant, I had the most delicious stuffed mushrooms topped with Danish mozzarella. Full of flavour and distinctly garlicky – YUM!
So as soon as mushrooms were requested, I went looking for my recipe file. I looked around the house and ended up finding it months later(today!) in the loft where mum had tucked away a gazillion recipe cut-outs, food books and magazines of mine. I was ecstatic!to finally find my recipe file! Oh, but wait a minute, the entire set from that restaurant was missing – back to the drawing cutting board.
With some button mushrooms at hand today, I craved for those plump stuffed garlicky mushrooms topped with mozzarella cheese and grilled under the broiler until just done. I had to recreate it.
I wiped the mushrooms clean, twisted the stems, chopped them up and brushed the mushrooms with some olive oil. Next, I minced 4-5 cloves of garlic with a few sprigs of thyme (excellent fragrance; getting there!), mixed it with the chopped stems and stuffed the mushrooms back with it. How do I make them plump and moist, instead of making them look dry after coming out of the broiler? I cut up some cold butter into tiny cubes and topped the stuffing with it, so as it heats, the butter seeps in and keeps the inside moistened. Next, I sliced some smoked mozzarella and topped the stuffed mushrooms with it. Finally, seasoned it with salt and pepper and pushed it under the broiler. In a little over 5 minutes, the cheese was bubbling, the kitchen was fragrant and the juice in the pan was totally lick-worthy!
These mushrooms turned out way better than I expected. The next time I make it, I’m going to make sure I double triple the quantity!
Herb Butter Mushrooms With Smoked Mozzarella
Serves: 2
8 oz./225g button mushrooms or cremini mushrooms
4-5 cloves of garlic, minced
4-5 sprigs of thyme leaves
15g/1tbsp cold butter, cut into tiny cubes
Olive oil to brush the baking sheet and mushrooms
1 oz./30g smoked mozzarella or Danish mozzarella ( I prefer smoky flavours, any day)
Salt and pepper
Scant handful of chopped parsley for garnish
- Brush the pan with olive oil and place the mushrooms gill sides up with the stem removed.
- Chop the stem and mix it with the garlic and thyme and stuff it back into the mushroom.
- Dot the mushroom stuffing with cold butter.
- Brush with olive oil and top it with thin slices of mozzarella cheese.
- Season with salt and pepper.
- Slip the pan under a broiler for 5-7 minutes or until the cheese is bubbling and the mushrooms fragrant.
- Transfer to a plate, garnish with cilantro and serve immediately!
{ 45 comments… read them below or add one }
I had something similar at Penne and totally loved it. Your version looks great
Thanks Simran!
)
I love mushrooms and baked like this must be delicious
That looks like perfect party food! yum!
I love mushrooms, great way to use them!
Okay, I LOVE mushrooms, so you KNOW, that these look and sounds A-mazing! Thanks for sharing. Seriously thanks!
~ingrid
Dana: I was thinking the exact same thing while writing the post!
Maria, Ingrid, Snooky Doodle – thanks
Not only do these look elegant, but they sound AMAZING!
I made these as starters for a get together and thanks to you it was a hit!
Thanks Deb.
WOW Rachel, I'm so glad to hear this
I just left a comment on your cheddar and garlic biscuit post, saying I could eat them alone for dinner. But, I've changed my mind, because I think these beauties (along with the biscuits) are really what I'd want! Of course, mozzarella helps just about anything taste delicious! I wonder if you could grill them, instead of using the broiler (thinking about summer cooking).
I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.
Best,
Casey
Editor
http://www.tastestopping.wordpress.com
I just tried grilling them, since we don’t have a broiler. I also substituted cheddar for mozarella, because I’m lazy. Worked fine. I did have to move the grill-tray down a shelf, since I made them in a little pan that wouldn’t quite fit.
purple .. its gorgeous … tried it and loved it. thanx
What a great idea!!! Thanks for sharing and you have amazing photos!
thanks tastestopping for letting me know. However, I'm not flattered by the offer.
Nandini: Great! I'm so happy you loved it!
Baobabs: thanks
do try it.
Lovely! they look sooo yum! Loved the pics!
They look so appetising! I've never had smoked mozzarella. But it sure sounds wonderful being smoked!
The use of smoked mozzarella is genius. My hubby is a vegetarian and veggie food can taste less flavorful. I love the meatiness of mushrooms as well. This recipe is a keeper
Thanks, Ria.
Pigpigscorner: You should try smoked mozzarella. I'm a sucker for smoky flavours in meat and cheese.
Jackie: Mushrooms and paneer are on the top of the list for my vegetarian friends
Smoked mozzarella is a brilliant topping to stuffed mushrooms. Great recipe, will have to try this as I love stuffed mushrooms!
first time here and what a great recipe to come to! i loooove mushrooms! looove. loooove. loooove!
Just goegeous Purple, just gorgeous. I love what you've done with this perfect combination…you should be a chef!! I mean not a home chef but a pro chef!! =)
Oh I feel your dismay at not finding your recipes. It's happened to me a couple of times. However these look magnificent and great cocktail party food!
This looks amazing! I am sure they will work with portobello too, right?
I am surprised I haven't seen your blog before this!
Thanks, Robin.
Bren! Your comment made me smile from ear to ear!
Deeba thank you.That is the sweetest thing ever! Will go down that route soon.
Lorraine: I’m kinda happy I didn’t find it because I ended up creating these and everyone loves them so much, I’ve made them thrice this week.
Nags: Of course they will work with portobellos! I actually first imagined these with potabellos, but we just don’t get them here.
These look awesome!
Love mushrooms & stuffed are even better. The herbs & the butter do magic to the mushrooms.
Mushrooms are my fave! What a great appetizer or side dish. Hmmm or maybe I would just eat a whole plate for dinner. Loving your blog, totally adding you to my reader!
HoneyB: Thank you!
Soma: You're bang on!
The Ordinary Vegetarian: Thank you so much. Hope to see you around more often!
this looks SO good! im going to make it tonight
I tried these and they smelled and looked amazing.
Unfortunately, they were a little soggy and undercooked.
Guess I’ll put them in the oven for longer next time.
ooo… this is such an excellent recipe! And using fresh thyme too, instead of the much beloved basil. Can’t wait to try this, though I reckon I’ll be doing this for a night time snack instead of bringing them into the office =) patience not exactly my virtue.
hey
loved the sound and the look of the recipe. just tried it. Umm… I think I got something wrong! Lol. Can someone enlighten me how do do this in a microwave oven? I have one of those convection/grill variants that I obviously haven’t used much! : )
Thanks a lot.
Keep the tongues waggin’ !
N
First, I saw the picture. Then I read smoked mozzarella. Now I must go to the grocery store. Thanks for sharing!!!
GROSS!
Tried them yesterday and it was awesome. The best mushroom recipe i have ever had. Thank you so much !!!
Did they died?
Tried this out today. I had to bake it for almost 25 mins on the top rack @ about 150 C for the mushrooms to cook through.
It turned out a total hit!!! Fantastic and so simple! Thanks!!
Hi,
just added chopped spinach and stuffed in with some paper powder. and yes she loved it… thanks a lot.
I just loved it. I made some changes for my 4 year old
These sure bring back memories. My Dad used to take me sailing on the Puget Sound near Seattle. A friend of his made these mushrooms, only she added fresh dungeoness crab. She said to me, “These are guaranteed to get you a husband!” I had a laugh years later because she eventually married my Dad. They are also nice with Brie too!
Dear Shaheen,
Simple amazing recipe. Stumbled upon your blog.. am really glad I did!Will try out the mushrooms and Garlicky fries… plus the red velvet cake which should have the family smiling.. Thanks once again from Chennai..
Lakshmi
Brilliant, again! I made these in 10 mins flat. And followed your recipe to the T, except I didn’t have smoked mozz and had to use some britannia stuff. But it turned out great anyway. But do tell me, once I take it out of the oven, the butter starts to melt and begins to ooze and if I place them in a bowl or a box, they start to leak and soggy-fy the mushrooms. Is there any way I can contain that? Am I adding too much butter?
Either you’re adding too much butter or you’re cooking them for too long, so not only is the butter melting, but the mushrooms are losing their water content. It’s normal to have a little butter floating around after you’re done baking, but definitely shouldn’t have weeping mushrooms.
Hey! I Love mushrooms and these look absolutely awesome..! I’m dying to try this out but I was wondering.. I’m just learning to bake n stuff.. so… u said we need to ‘Broil’ them for 5-7 mins.. I have a microwave.. so can I just bake them in that for the same time? or would that not turn out the same?
P.S: I love ur site!
U inspired me to bake..!
Yes, you can just bake them in it. The broiler simply helps the cheese get a golden brown colour.
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