I had a container of Crimini or Baby Bella mushrooms in the fridge and
was going to just saute them and use them as a side dish for the roast
we were having for dinner.
But then I got carried away.
That happens a lot in my kitchen.
I made some stuffed mushrooms with them and somehow the stuffing got a little crunchy on the top.
Which made for an interesting contrast, the silky smoothness of the mushrooms, and the crunchy top of the panko and mozzarella stuffing.
I had part of a package of mozzarella in the fridge, had just bought some Panko bread crumbs, and then there was the garlic sitting, looking so pretty in the bowl. And I thought, hmmmm, I bet I could make them get together in a nice appetizer, just for my DH and me.
I wiped off the mushrooms, stemmed them and placed them in a large open skillet, stem side down,
and let them cook over a low heat for a few minutes, then flipped them over and cooked them for another minute or so
and then took them off the heat. and chopped up the stems, added the finely chopped stem to a single little clove of finely minced garlic and sauteed them together in a pan with some butter.
I also raided the Thyme plant I have sitting in my kitchen windowsill,
and added a few sprigs of thyme to the pan. I added about 1/2 cup of Panko and a little more butter to the pan with the garlic, and kept cooking them. I didn't want the garlic to get browned, cause then it just gets real bitter, but I did want a little browning action on the Panko. About the time my nose was telling me that the crumbs were ready, I added the shredded mozzarella to the Panko mixture and stirred it and removed it from the heat.
I then stuffed the mushrooms with the bread crumb and mozzarella mixture and made sure I mounded them nicely, and placed them into the oven so that the tops could brown up a little.
They got nice and crunchy, which is why I named these Crunchy Top Stuffed Mushrooms.
They did make a nice addition to our meal, and best of all, I had a couple left over and had them for breakfast.
Please feel free to leave me a comment or note or just say Hi. I love to hear from you and am so glad you're reading my blog.
But then I got carried away.
That happens a lot in my kitchen.
I made some stuffed mushrooms with them and somehow the stuffing got a little crunchy on the top.
Which made for an interesting contrast, the silky smoothness of the mushrooms, and the crunchy top of the panko and mozzarella stuffing.
I wiped off the mushrooms, stemmed them and placed them in a large open skillet, stem side down,
and let them cook over a low heat for a few minutes, then flipped them over and cooked them for another minute or so
and added a few sprigs of thyme to the pan. I added about 1/2 cup of Panko and a little more butter to the pan with the garlic, and kept cooking them. I didn't want the garlic to get browned, cause then it just gets real bitter, but I did want a little browning action on the Panko. About the time my nose was telling me that the crumbs were ready, I added the shredded mozzarella to the Panko mixture and stirred it and removed it from the heat.
They got nice and crunchy, which is why I named these Crunchy Top Stuffed Mushrooms.
They did make a nice addition to our meal, and best of all, I had a couple left over and had them for breakfast.
Please feel free to leave me a comment or note or just say Hi. I love to hear from you and am so glad you're reading my blog.
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Hi Sidsel🙋. These sound yummy! Wondering why you cook them in skillet first. Can you tell me? Searching how to make them crunchy & found u. Thanks for sharing
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