Broiled Stuffed Mushrooms Cockaigne

Let's Cook

1. Step 1.

   Preheat the oven to 375°F. Clean, then remove and reserve the stems from: 32 medium cremini or white button mushrooms (about 1 ½ pounds)

2. Step 2.

   Count out 24 same-sized mushroom caps and toss with: 3 tablespoons olive oil or butter, melted

3. Step 3.

   Slice the remaining caps. Chop the stems. Heat in a medium skillet over medium heat: 2 tablespoons butter or olive oil

4. Step 4.

   Add the sliced mushrooms and stems along with: 1 large shallot, minced; (1 garlic clove, minced); 1 teaspoon minced fresh thyme or ½ teaspoon dried thyme

5. Step 5.

   Cook, stirring occasionally, for 5 minutes. Stir in: ½ cup dry bread crumbs; ¼ cup chopped pecans or other nuts; 3 tablespoons minced chives or chopped basil; 2 tablespoons heavy cream, broth, dry vermouth, or sherry

6. Step 6.

   Transfer to a food processor and coarsely chop the mixture. Season with: Salt and black pepper

7. Step 7.

   Fill each mushroom cap with a heaping tablespoon of the filling. Place on a baking sheet. Sprinkle with: 2 to 3 tablespoons grated Parmesan

8. Step 8.

   Bake until the tops are bubbling, about 15 minutes.