Somewhere In Thyme Stuffed Mushrooms
Submitted by Michael Raisner
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| prep time: 15 minutes | cooking time: 8 minutes | makes 5 servings |
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This recipe came about because half of the servers at a job that I had when I was younger were either vegans or vegetarians. Everyone LOVED these very typical stuffed mushrooms that one of the older,pompous,people who worked in the kitchen made quite often. Except he ALWAYS stuffed them with cheese,egg washed,breaded,and fried the shrooms.
The job was preparing/cooking at a small,fairly-well known independent film theatre. So, in between small rush periods(right before the movie started) we had to work. The rest of the time the kitchen crew had fun and experimented with food.
I decided to take another route and give EVERYONE that worked in the restaurant an opportunity to consume a tasty little snack. |
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Equipment:
EQUIP:
A standard "half sheet"(17.25"L x 12.25"W) *baking sheet*
A food processor or blender
A grater
A serated or a "bread Knife"
A sanitary cutting surface
And ANY mixing bowl
Ingredients
1.) 25-30 mid-sized white button mushrooms or baby portobello mushrooms
2.) 2 large slices of rye bread
3.) 1 lemon
4.) .5 tsp. of lemon zest
5.) 2 Tbsp. of fresh thyme
6.) 1.5 Tbsp. of fresh garlic
7.) 1 tsp. of ground black pepper
8.) 1 Tbsp. of sea salt
9.) 3 Tbsp. of olive oil
Directions
Gently pull stem from the mushrooms,but only discard half of them. Or save them for future use. Wash both the caps and the extracted stems quickly. DO NOT wash the inside of the caps! After washed, place all of the mushroom caps gill side up on paper towels so that they do not hold any excess moisture. Place all stems in processor/blender.
Toast rye bread until firm remove from toaster and let it harden at room temperature.
Preheat oven to 300 degrees farenheit.
Wash off the peel of the lemon and set aside.
Peel about 1/2 the skin from a whole clove of garlic. And add the peeled product into the processor/blender.
Run the thyme under a light stream of water to wash, and add it to the other ingredients that are reserved in the processor/blender. Add the olive oil,lemon zest, salt,and pepper. Now blend to an almost liquified consistency. Remember to scrape down the sides of the appliance so that you process everything! Pour the aftermath into the mixing bowl. Clean and dry the processor/blender.
The rye slices should be good and ready at this point.Place both pieces of bread ontop of one another and chop slices into 1/4" strips length wise.Turn said slices 90 degrees and repeat the chopping procedure. Put bread squares back into the processor/blender and blend until the consistency is similar to that of bread crumbs. Add bread crumbs into the mixing bowl.
Cut the lemon into quarters. Juice the lemon by hand and strain it through your fingers to catch any seeds that may come loose into the mixing bowl. Now combine everything in the bowl thoroughly with your hands. Don't be affraid.
Place the washed musrooms gill side up on a clean baking sheet and stuff them with the contents of the bowl to the brim. If you try and over-stuff the mushrooms they may crack and/or break.
Put sheet pan into preheated oven and cook for 8 minutes at 300 degrees farenheit. When the baking time has expired carefully pull out sheet pan and let the mushrooms cool. If the mushrooms are made properly you should be able to see that the skin of the mushroom has absorbed alot of the water and is darkened. You might wanna' mind the place where you are eating them at because they are JUICY! And DELICIOUS!!! Enjoy.
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