Saturday, April 23, 2011

Artichoke Stuffed Crimini Mushrooms

My coworker and friend M was married, now a couple months ago, funnily enough, the same day the hubby came back from DR.  After taking a cab home, we hurried, changed, and took another cab over to the wedding.  Of course the cabbie didn't speak ANY English and got us terribly lost and we missed the part where she walked down the aisle!  So bummed!  Still hoping someone made a video of it and I can see it. 

Anyway, for her big day, she was doing all the work, including cooking a bunch of things.  I'm seriously not sure how she did it and stayed sane.  Not sure I would have been able to!  To help her out, she had several people come up with ideas and make some appetizers and accompaniments.  My app was Artichoke Stuffed Crimini Mushrooms.  I was lucky to be able to test this at work while she was there and got the thumbs up.  It turned out to be so delicious, not difficult at all, though a little time consuming.  In the end, I ended up making about 7 packages of mushrooms.  It seemed like so many when I was at Trader Joe's with one bag full of mushrooms and the other filled with marinated artichoke hearts.  The cashier looked at me pretty strangely, as though I had some form of ocd, because everything I bought, I bought in multiples.  7 packages crimini mushrooms, 4 jars marinated artichoke hearts, 3 packages frozen edamame, 3 packages tempeh, 2 packages tofu, etc.  The point is, TJ's is really out of my way and always makes me hit the rush hour on the train on the way back home which is so less than fun in ny!  So I go as few times as is humanly possible. 

Back to the subject - these were super delicious.  And with about 50 or so people at the wedding, they were gone in about 1/2 hour.  It always makes you feel good when all your food is gone!  This is definitely something to make when you are feeling like impressing someone or when you're having a nice dinner and want to do all apps.  Forgot to take pics as I was making these - the stress of making them beautiful and delicious got to me!  So the pics aren't great because they were already packed in their container to be transported to the wedding, but I think you get the idea.  Make them - they are yummy!

Artichoke Stuffed Mushrooms:

Packaged and Stacked up for the Wedding!

Makes about 30 (they're small - don't worry)

2 10 oz. packages crimini mushrooms, the bigger, the better
1/4 cup olive oil
1 8 oz. jar of marinated artichoke hearts (Trader Joe's makes a tasty one)
1/4 cup gluten free breadcrumbs (or regular if it doesn't have to be gf)
2 cloves garlic, minced
2 tablespoons minced parsley
2 tablespoon homemade vegan Parmesan cheese
Sea salt and pepper to taste

1/2 cup gluten free breadcrumbs
1/4 cup homemade vegan Parmesan cheese

1.  Preheat oven to 350 degrees. 
2.  Clean the mushrooms - remove the stems (I like to keep a bag of cleaned mushroom stems in my freezer so when I want to make mushroom stock, I have extra help).  Rinse the mushroom caps and drain carefully.  Place on a couple sheets of paper towel and use another paper towel to blot off the excess water from the top.  This will prevent the mushrooms from becoming rubbery.
3.  Line a sheet tray with aluminum foil.  Place the mushrooms in a large bowl and add the oil.  Working quickly, toss to coat, until the oil has absorbed into the mushrooms.  Sprinkle with black pepper - do not add the salt at this point.  Line them cap side up on the sheet tray. 
4.  Bake mushrooms for about 10 minutes.  Remove, flip over so the rounded part is on the bottom, and sprinkle with sea salt and allow to cool.
5.  Make the filling.  Chop the artichoke hearts and place in a medium bowl.  Add the breadcrumbs, garlic, parsley, vegan parm, salt and pepper.  Toss to coat.  Season to taste. 
6.  Once the salt was added to the mushrooms, the mushrooms will have released water, dump the water from the center into the sink and begin filling the mushrooms. 
7.  Each mushroom will fit about 1-2 teaspoons of filling in the center, depending on the size.  Really try to squish the filling into the center, but be careful not to split the mushroom.  Lay all the mushrooms back on the sheet tray. 
8.  In a small bowl, mix together the breadcrumbs and the vegan parm for the topping.  Sprinkle a small amount on top of each of the mushrooms - it's ok if some of it falls onto the pan. 
9.  Return mushrooms to the oven and bake for an additional 5 minutes, or just until heated through. 
10.  Try to allow them to cool for a minute before eating.  I was too excited and almost burned my tongue!

Look at that Delicious Detail!



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