Roasted Mushroom Caps

Published September 1, 1998.

Why this recipe works:

For a stuffed white mushroom recipe that brought out the deep, rich, earthy flavors for which their tonier cousins are so highly prized, we roasted button mushrooms at a high heat, turning them once toward the end of cooking, before stuffing. This got rid of excess moisture while giving us… read more

For a stuffed white mushroom recipe that brought out the deep, rich, earthy flavors for which their tonier cousins are so highly prized, we roasted button mushrooms at a high heat, turning them once toward the end of cooking, before stuffing. This got rid of excess moisture while giving us mushrooms that were moist all the way through, with a pronounced flavor that was at once meaty and nutty.

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Serves 4

Ingredients

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