There are so many ways to make stuffed mushrooms, you can make them dairy, meat or parve and with every flavor you can imagine. The main constant is that you want to pull out the stems, chop them fine and sauté them with aromatics like onion and garlic. Thyme always goes particularly well with mushrooms, but you can use other herbs as well. For this recipe I decided to add a little extra flavor with Joburg's hard salami. When cut small and sautéed with the mushroom stems it acted almost like a bacon with a little extra spice from the peppercorns they stuff inside. These mushrooms were a real hit.
- Cook Time
- Prep Time
- 18 mushrooms ServingsServings
- 18 large stuffing mushrooms
- 1/2 tablespoon olive oil
- 1/2 cup finely diced Joburg dried salami
- 2 green onions, chopped
- 1 garlic clove, minced
- 2 tablespoons parsley
- 2 tablespoons red or white wine
- 1 tablespoon light mayo
- 2 tablespoons bread crumbs or panko
Preheat oven to 350. Remove stems from mushrooms and finely chop.
Heat oil in a small frying pan and add diced salami and sauté until they appear crispy. Add mushroom stems and cook another few minutes. Then add green onions, garlic and parsley, cook for 2 minutes, add wine and cook until liquid evaporates. Remove from heat and mix with mayo and breadcrumbs.
Stuff the mushrooms and place on a baking sheet or casserole, place in preheated oven and cook for about 20 minutes.