Stuffed mushrooms with vermouth recipe

Stuffed Mushrooms with Vermouth recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Stuffed Mushrooms with Vermouth recipe, a delightful appetizer that is sure to impress your guests. These mushrooms are filled with a savory mixture of breadcrumbs, Parmesan cheese, garlic, and herbs, then baked to perfection. The addition of vermouth adds a subtle yet sophisticated flavor to this dish. With its combination of earthy mushrooms, crunchy filling, and aromatic vermouth, this recipe is perfect for any occasion.

Keywords: stuffed mushrooms, vermouth, appetizer, Parmesan cheese, herbs.

stuffed mushrooms with vermouth recipe details

Stuffed mushrooms with vermouth recipe, recipe Rating: 4.7
Number of votes:117 

Ingredients

8 large	mushrooms
3 tbsp	olive oil
2 slice(s)	cooked ham, finely chopped
2 tbsp	fresh parsley, chopped
3 tbsp	dried bread crumbs
150 ml	dry vermouth
¼ tsp	paprika salt and freshly ground pepper
2 tbsp	pine nuts

Instructions

Preheat an oven to 150°C.

Remove the stems from the mushrooms; finely chop the stems and set aside.

Pour 1 tablespoon of the olive oil into a baking dish and spread it evenly over the bottom. Place the mushroom caps in the dish, hollow side up, and brush with some of the oil in the dish.

In a sauté pan over medium heat, warm the remaining 2 tablespoons olive oil. Add the ham and cook, stirring for 2 minutes. Add the mushroom stems and parsley and cook for 1 minute. Stir in the bread crumbs 75 ml of the vermouth and the paprika. Add salt and pepper to taste. Cook for 2 minutes, stirring constantly as the liquid becomes absorbed. Remove from the heat and fill the mushroom caps with the mixture.

Decorate each cap with several pine nuts. Add the remaining 75 ml vermouth to the bottom of the dish. Place in the oven and bake, basting occasionally with the dish juices until the caps are tender and the stuffing is golden, 15-20 minutes. Serve at room temperature.

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a