Makes 2 Dozen
Roasting mushroom caps at high heat brings out their inherent deep flavor, so they taste much better when stuffed. Buy mushrooms with caps small enough to eat in one bite, about 1-1/4 inches in diameter. If you use larger mushroom caps, buy fewer, or there will not be enough filling to stuff them.
24 small button mushrooms
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1. Preheat the oven to 400 degrees F. Remove the stems from the mushrooms and reserve if they are used in the filling. Use a damp cloth or mushroom brush to clean the mushrooms. Brush each mushroom with the olive oil . Add salt and pepper to taste.
2. Place the mushrooms, cap-side up, on a baking sheet. roast until the mushrooms are golden and their liquid begins to seep from the cavity, 6 to 7 minutes. Place cap-side up on paper towels to drain. The mushroom caps can be stored in an air-tight container for up to 4 hours.
Martha Stewart's Hors d'Oeuvres Handbook
By Martha Stewart
Clarkson Potter, April 1999
Recipe reprinted by permission.
This page created May 2000
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