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

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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

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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