Buffalo Stuffed Mushrooms
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
42
Spice
41
Sweetness
53
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 stalk
Celery (finely chopped)1 tsp
Thyme (chopped fresh)2 tbsps
Unsalted Butter2 tbsps
Parsley (chopped fresh)2 tbsps
Grated Parmesan CheeseDirections:
1
Preheat the oven to 400 degrees F
2
Remove the stems from the mushrooms and coarsely chop; set aside
3
Cook the bacon in a large skillet over medium heat, stirring occasionally, until slightly crisp, about 6 minutes
4
Add the chopped mushroom stems, celery, carrot, scallions and thyme and cook, stirring occasionally, until the vegetables soften, about 2 minutes
5
Add the butter and let melt, then add the panko, parsley and parmesan; continue to cook, stirring, until the panko is slightly golden, about 2 minutes
6
Stir in the hot sauce until combined
7
Remove from the heat and let cool slightly
8
Arrange the mushroom caps on a rimmed baking sheet
9
Fill each with about 1/2 teaspoon blue cheese, then mound the panko mixture on top
10
Bake until golden, about 15 minutes
11
Turn on the broiler; broil until the tops are crisp, 1 to 2 minutes
12
Photograph by Kana Okada