In 1940 a little known cookbook came out, Hors d’Oeuvre and Canapés, by the incomparable James Bard. Among its recipes was one for stuffed mushrooms. In 1940 American, stuffed mushrooms were an oddity. To most it must have seemed totally alien. Today, stuffed mushrooms are everywhere.  Yes, we have come along way. Below is my recipe for this venerable dish. I like to serve them with tostones, or deep-fried plantains, as a meal in itself, not just an appetizer. For a good tostones recipe see my post of 10/16/16.

For the recipe given you can used portobello or white button mushrooms. Most recipes call for baby mushrooms for stuffing. I did a combination of portobello and white, and not all were baby mushrooms. So I ended up with some large stuffed mushrooms. It still came out alright.



3 tablespoons butter
1 small onion, peeled and chopped
12 mushrooms or more, depending on how many people to feed
2 cloves garlic, peeled and minced
¼ cup breadcrumbs
1 tablespoon dry white wine
Salt and freshly ground pepper to taste
4 ounces cream cheese, softened
2 tablespoons fresh chopped parsley
1 tablespoon freshly chopped thyme or 1 teaspoon dried
Freshly grated Parmesan cheese


1. Preheat oven to 400 degrees F.
2. Wash mushrooms under cold running water and pat dry with paper towels. Remove stems from mushrooms and chop stems. Set aside.
3. In a medium skillet over medium heat, melt butter. Add chopped mushroom stems and cook until most of the moisture is out, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in the breadcrumbs to bind them, 3 minutes.  Add wine and let it cook until it almost evaporates. Season with salt and pepper. Remove from heat and let cool slightly
4. In a large bowl, mix together mushroom stem mixture, cream cheese, parsley and thyme. Fill mushroom caps with filling and place in a baking pan or dish. Sprinkle with Parmesan cheese, and bake until mushrooms are soft and tops are golden, about twenty minutes.