Stuffed Mushrooms with Parmesan and Thyme | America's Test Kitchen

Name: Stuffed Mushrooms with Parmesan and Thyme | America's Test Kitchen
Total time: 60 min
Ingredients: 24 large white mushrooms (1 3/4 to 2 inches in diameter), stems removed and reserved; 1/4 cup olive oil; 1/4 teaspoon table salt; 1/4 teaspoon black pepper, divided; 1 small shallot, minced; 2 garlic cloves, minced; 1/4 cup dry white wine; 1 ounce Parmesan cheese, grated (1/2 cup); 1 teaspoon minced fresh thyme; 1 teaspoon lemon juice

www.americastestkitchen.com

Too often, stuffed mushrooms are either leathery or rubbery. We found the way to tender, flavorful stuffed mushrooms that you’d actually want to eat.

Keywords

Appetizers
Vegetables

View Original

Share this recipe:

Ingredients

24 large white mushrooms (1 3/4 to 2 inches in diameter), stems removed and reserved
1/4 cup olive oil
1/4 teaspoon table salt
1/4 teaspoon black pepper, divided
1 small shallot, minced
2 garlic cloves, minced
1/4 cup dry white wine
1 ounce Parmesan cheese, grated (1/2 cup)
1 teaspoon minced fresh thyme
1 teaspoon lemon juice