Post image for How To Make Stuffed Mushrooms

The holidays are approaching, and I do get antsy planning out the family dinner. I try to rotate my recipes around the 4-5 traditional dishes everyone expects. My family doesn’t like the menu to be a surprise. They want the smells that are familiar to them and the anticipation of dessert with my freshly baked pumpkin pies.

Here is one my favorite appetizers I make for Thanksgiving, that meets the approval of my family. I do make the filling the night before. Wash and dry the mushrooms and place them in a large plastic bag placed on a paper towel and flat in the refrigerator. Early that morning I take out the mushrooms, fill them, and place them on a cookie sheet and bake into the refrigerator, ready to bake as company arrives.

Start with your pan on medium-low and carefully watch and stir, this will take some time.
This can be done the night before.

Add the ingredients and just continue cooking.

As you can see the onions need to turn medium brown to become caramelized and sweet.
At this point you can transfer them to a bowl and refrigerate for the next day or use later on in the day.

Here are a few tips:

I use a combination of white button mushroom and baby portabello.
Baking the mushrooms for 5 minutes prior to stuffing
will ensure a cooked mushroom.
Do not over- stuff the mushrooms or they will be too are hard to handle.

Caramelized Onions and Fresh Thyme Mushrooms

Perfect recipe for a quick and easy appetizer for any party. Change out the crunch with any nut of your choice, but don't leave it out.

Course Appetizer

Servings 24

Author Mary Papoulias-Platis

Ingredients

24 fresh mushrooms - cremini baby bella or white button mushrooms
6 cups thinly sliced onions
3 tablespoons. butter
1 tablespoon snipped fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
¼ cup toasted pine nuts

Instructions

In a large skillet on medium heat add the butter and sliced onions.
Add the thyme, salt and pepper to taste.
Lower the heat to simmer and continue cooking until onions are golden for approximately 20-30 minutes.
While cooking onions, place pine nuts in a small skillet and cook for 4-5 minutes until toasted.
Stir toasted pine nuts into onion mixture.
Preheat oven to 425 degrees.
Rinse and dry the mushrooms.
Remove stems.
Place mushrooms caps, stem-side up on a baking sheet.
Bake for 5 minutes.
Turn mushrooms stem side up.
Divide filling among cups.
Bake 8-10 minutes.