Stuffed Baby Mushrooms with Kalamata Mousse & Parmesan Crisps

Vegetarian, impressive, and the perfect appetizer or hors d’oeuvre for the holidays.

Easy to make in advance and serve room temperature when the party’s started, these bite-sized Stuffed Mushrooms are so beautiful and so delicious.

Playing with umami, the fifth dimension of taste of “savory” (1. sweet, 2. sour, 3. bitter, 4. salty, and 5. umami), these mushrooms are filled with a silky smooth tapenade mousse, offset by the crispiness of homemade parmesan crisps and brightness of parsley.

Looking to bring the best plate to your next holiday gathering? This recipe is for you!

 

 

Makes: about 16 mushroom cups

The Ingredients

1 package baby bella mushrooms, cleaned with a damp cloth

1 cup Kalamata olives, halved

½ cup shiitake mushrooms, diced

½ garlic clove, minced

½ teaspoon capers, drained

½ lemon, juiced

2 tablespoons extra virgin olive oil

¾ teaspoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon fresh parsley, chopped, plus more to garnish

~¾ cup coarsely grated Parmigiano-Reggiano (or buy already-made parmesan crisps in the store!)

 

The Steps

Preheat oven to 350 degrees.

Hollow baby bella mushroom caps with knife to make a shallow cup. Roast in oven for 5 minutes. Set aside.

For Kalamata mousse: In a small pot, add shiitake mushrooms, ½ tablespoon Worcestershire sauce, ½ teaspoon soy, and 1 tablespoon water. Sauté over medium/low heat for 3-4 minutes, until mushrooms just begin to sweat. Remove from heat and scoop mixture into blender.

Purée shiitake mixture, Kalamata olives, garlic, capers, lemon, olive oil, ½ tablespoon Worcestershire, ¼ teaspoon soy, and 1 tablespoon parsley.

Scoop Kalamata mousse into baby bella cups. Roast in oven for 20 minutes.

For parmesan crisp: in a nonstick pan, spread a handful of grated parmesan to form a flat disk. Turn heat to high until parmesan bubbles slightly and turns light golden, about 3-5 minutes. Gently flip crisp, and heat for another 2 to 3 minutes until golden. Slide out of pan onto a plate to cool completely. Break up crisp into ½ inch pieces. Wedge a crisp and a fresh parsley leaf into each mousse-filled mushroom cup. Serve hot or at room temperature.

 

 

The Steps with Video

https://youtu.be/cgEGJrsOAdY

 

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