When I posted my recipe for Simple Stuffed Mushrooms, I was really setting the stage for a slightly more involved recipe for stuffed mushrooms, inspired by the cooking class I attended at Manducatis Rustica with Faye Hess. The basic idea of stuffing a mushroom allows you to use your imagination in terms of concocting a filling. Naturally, you want the dish to be delicious and satisfying, and I promise, this recipe for Eggplant-Stuffed Mushrooms will not disappoint!
These "little bites of mushroom goodness" (I described them this way to my boyfriend, who was not around to sample them when they came out of the oven!) are perfect to make as a starter course or as appetizers for a party. I made them as a treat for my old roommate from graduate school, who was came to visit me in my "new" apartment (I moved in this past June) last weekend. You'll see that the recipe mainly lists ingredients rather than ingredients and amounts. Trust yourself -- use your instincts and taste as you go. If you do, the end result will be amazing.
I mean, really... How could you not want to try one of these?? I hope you enjoy them!
Eggplant-Stuffed MushroomsPrintable Recipe
- 2 14-ounce packages stuffing mushrooms, cleaned and stemmed
- Half of a day-old baguette, diced
- Extra-virgin olive oil
- Salt and pepper, to taste
- 1 medium eggplant, cubed
- 1/2 small yellow onion, diced
- 1 clove garlic, minced
- 1/4 cup Parmesan cheese, freshly grated
- Generous handful fresh Italian parsley, chopped
- Preheat oven to 400°F.
- In a small bowl, toss diced baguette with olive oil, salt, and pepper. Spread evenly in a single layer on a baking sheet.
- On a separate baking sheet, arrange the mushrooms cavity-side-up.
- Place both baking sheets in the oven at the same time, with the bread pieces on the higher rack, and bake for about 15 minutes. You want the bread pieces to be crispy and golden brown, and you want the mushrooms to become tender.
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add the onions, then the garlic, and cook for about 3 minutes.
- Add the eggplant to the skillet and cook until the eggplant is tender. While the vegetables are cooking, remove the bread pieces and mushrooms from the oven. Discard the water that has been released by the mushrooms.
- Once the eggplant mixture has finished cooking, combine it with the bread pieces in a large bowl.
- Add Parmesan cheese and parsley and toss until well-combined. If you feel the stuffing is too dry, feel free to drizzle in some olive oil.
- Taste the stuffing for seasoning and then fill each mushroom cap generously with the stuffing.
- Place the stuffed mushrooms in a baking dish and bake until the caps are worn through, from 5-10 minutes.
- Remove from the oven and serve immediately or keep warm until served.