Thanksgiving Stuffing Mushroom Caps
Classic mushroom caps are dressed up for Thanksgiving with a stuffing of buttery bread crumbs, fragrant sage, sweet onion and celery. They’re topped off with a tiny salad of green beans and crispy onions, making this scrumptious hors d’oeuvre the perfect mash-up of stuffing and green bean casserole. Makes 24 mushroom caps Ingredients:
Stuffed Mushrooms
24 cremini mushrooms, about 2 inches (5 cm) in diameter
1/2 cup (125 mL) unsalted butter
1 cup (250 mL) finely chopped onion
1/2 cup (125 mL) finely chopped celery
2 tbsp (30 mL) chopped parsley
1 tsp (5 mL) chopped sage
1 tsp (5 mL) poultry seasoning
1 tsp (5 mL) ground black pepper
Salt to taste
1 cup (250 mL) panko bread crumbs
Green Beans
3 oz (85 g) green beans, trimmed
2 tbsp (30 mL) mayonnaise
1/2 tsp (2 mL) apple cider vinegar
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) maple syrup
Salt and freshly ground pepper to taste
1/4 cup (60 mL) store-bought crispy fried onions
Directions:
For the mushrooms, preheat oven to 350°F (177°C).
Remove mushroom stems and finely chop. Transfer mushroom caps
to a parchment-lined baking sheet.
In a large frying pan, melt butter over medium heat. Add chopped
mushroom stems, onion, celery, herbs and spices. Cook, stirring
occasionally, until vegetables are tender, 15 to 20 minutes.
Place panko in a large bowl and add mushroom mixture. Stir until
panko absorbs butter. When cool enough to handle, divide stuffing
between mushroom caps, pressing down into each one. Bake until
mushrooms are browned and crumbs are crisped, 40 to 45 minutes.
While mushrooms are baking, bring a medium-size pot of salted
water to a boil. Add green beans and cook until crisptender, 2 to 3
minutes. Remove with a slotted spoon to a bowl of ice water. Cool,
drain and dry on a paper towel. Slice beans on a bias, about 1/8 inch
(3 mm) thick.
In a small bowl, whisk mayonnaise, vinegar, mustard and maple
syrup until combined. Add green beans and season with salt and
pepper. Mix until nicely coated.
To serve, equally divide green beans on top of the mushroom caps
and sprinkle with fried onions. Serve immediately.
Makes 24 mushroom caps
2 tbsp (30 mL) mayonnaise
1/2 tsp (2 mL) apple cider vinegar
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) maple syrup
Salt and freshly ground pepper to taste
1/4 cup (60 mL) store-bought crispy fried onions
Directions:
For the mushrooms, preheat oven to 350°F (177°C).
Remove mushroom stems and finely chop. Transfer mushroom caps
to a parchment-lined baking sheet.
In a large frying pan, melt butter over medium heat. Add chopped
mushroom stems, onion, celery, herbs and spices. Cook, stirring
occasionally, until vegetables are tender, 15 to 20 minutes.
Place panko in a large bowl and add mushroom mixture. Stir until
panko absorbs butter. When cool enough to handle, divide stuffing
between mushroom caps, pressing down into each one. Bake until
mushrooms are browned and crumbs are crisped, 40 to 45 minutes.
While mushrooms are baking, bring a medium-size pot of salted
water to a boil. Add green beans and cook until crisptender, 2 to 3
minutes. Remove with a slotted spoon to a bowl of ice water. Cool,
drain and dry on a paper towel. Slice beans on a bias, about 1/8 inch
(3 mm) thick.
In a small bowl, whisk mayonnaise, vinegar, mustard and maple
syrup until combined. Add green beans and season with salt and
pepper. Mix until nicely coated.
To serve, equally divide green beans on top of the mushroom caps
and sprinkle with fried onions. Serve immediately.
Makes 24 mushroom caps
