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
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!