The Stuffed Funghi

The Stuffed Funghi

Chanterelle, Crimini, Shitake, Enoki, Portabella, Porcini and good ol’ button. White or brown, earthy, rich full bodied, or delicate and velvety… shrooms. mushies, MUSHROOMS! I love them in any form, I’ll eat them whatever color they are or however you choose to call them!

You know why they invited the mushroom to the party? Cause they’re Fun-ghi! You know why it left the party? There wasn't MUSH-ROOM! ha ha ha... Ok, I’ll stop with the bad jokes and get straight to the point! (you guys know I can't resist!)

Stuffed Mushrooms. There are a ton of recipes out there for what you can stuff them with. Sausages, Crab meat, Bread crumbs, Spinach, Rice, Cheese… it’s endless really! But this one happens to be a favorite of a dear friend of mine! I’m going to call them

Laura’s Suffed Mushrooms!

It has the perfect balance of rich and tangy and savory and they truly make for an excellent appetizer!

They’re easy to make and will make your guests think you slaved over them forever! They’re tasty little morsels that will have them hounding you for more!

Laura’s Stuffed Mushrooms

10 Large Button Mushrooms

1 Tablespoon of Butter

2 Teaspoons of Olive Oil

¼ Onion or 1 Shallot Finely Diced

1/3 of a cup of Sun Dried Tomatoes chopped

1 log of Goat Cheese

½ Teaspoon Cayenne

½ Teaspoon paprika

2 tablespoons fresh parsely, finely chopped

Soak the sun-dried tomatoes in hot water for 20 minutes. Chop the soaked tomatoes into small bits and set aside.

Wipe the mushrooms with a damp cloth. Carefully scoop out the stems using a knife and small spoon. Chop the stems into very fine bits and set aside.

Heat the butter in a large frying pan over medium high heat. When hot, add the mushroom caps to the pan and saute them for a few minutes, flipping often, until they begin to brown. Remove from pan and again set aside.

Reduce the heat to medium, add the olive oil to the pan and then toss in the shallot or onion . Stir and fry for a minute or two, and then add the chopped

stems.

Saute, stirring frequently, for about five minutes. Now add the sun-dried tomatoes, cayenne, paprika, parsley, salt and pepper. Cook for another minute and transfer the mixture to a small bowl. Stir in the goat cheese and olives and stir until everything is well combined.

Spoon about 1-2 tsp of the filling into the cleaned mushroom caps.

Coat the bottom of a baking pan with a bit of olive oil. Transfer the stuffed mushrooms to the pan. Bake in a preheat 350 degree oven for roughly 10 minutes. Garnish with a bit of fresh parsley if desired.

Please keep sending me your stories & recipe ideas!