Stuffed Mushrooms

Stuffed mushrooms glazed with a balsamic vinegar reduction add an elegant touch to any dish.

Yield 4-6 servings
Time 30 minutes
  • knife
  • small frying pan
  • wooden spoon
  • bowl
  • large frying pan
  • slotted spoon or tongs
  • baking sheet
  • ½ c balsamic vinegar
  • 1 pound white button mushrooms
  • 3 T olive oil
  • 1 clove garlic, minced
  • ¼ c bread crumbs
  • 1 T Parmesan cheese
  • 1 T fresh basil, minced
  • salt
  • pepper
Directions Heat the balsamic vinegar in the large frying pan over medium heat. Simmer gently (do not boil) for 5-10 minutes, until thick and syrupy.

Cut off the mushroom caps, add to the balsamic balsamic reduction, and cook 2-3 minutes, until slightly softened. Remove and set aside.

Meanwhile, heat 1 T olive oil over medium heat. Add garlic, sauté 30 seconds. Trim and chop the mushroom stems, add to pan, and cook 1 more minute, until soft.

Mix bread crumbs, Parmesan cheese, basil, salt, and pepper in a bowl, then stir in the mushrooms.

Preheat your broiler. Arrange mushroom caps on baking sheet, stuff with bread crumb mixture, and drizzle with remaining 2 T olive oil and some of the balsamic reduction. Broil until golden brown and serve.

Notes Adapted from Robin Robertson’s The Vegetarian Meat and Potatoes Cookbook, in which it’s called Balsamic-Glazed Stuffed Mushrooms.

If you like stuffed foods, you might want to try these other vegetarian recipes:

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