Stuffed Mushrooms with Balsamic Reduction | PCC Natural Markets

Stuffed Mushrooms with Balsamic Reduction

Serves: 6 to 8

Your rating: None (7 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

A fragrant and savory treat, either warm from the oven or at room temperature. Pack them up for a well-received potluck offering.


  • 18 Crimini mushrooms, centers popped out, bottoms trimmed for leveling, and tossed in olive oil. Place holes up on baking pan. Add to list

For the stuffing:


Preheat oven to 400° F.

Break up breadcrumbs or stuffing into a bowl. Add 1 1/2 cups of the cheese and chopped fresh herbs; mix well. Sauté onion and garlic in 2 tablespoons olive oil. Season with salt and pepper. When the onion mixture is softened, add red wine and reduce. Combine with the breadcrumb mixture. Cool, then add egg and mix well.

Heat the balsamic vinegar in saucepan on medium-low heat. Fill each mushroom with stuffing and place on a rimmed baking sheet. Drizzle with olive oil and sprinkle with remaining 1/2 cup cheese. Bake until stuffing is golden brown on top, about 15 minutes.

Turn heat off the balsamic vinegar. You can speed up the cooling by swirling the vinegar around in the saucepan; it will thicken as it cools. Drizzle over the mushrooms before serving.

Serve mushrooms hot or at room temperature. (Can be made 2 hours ahead; let stand covered at room temperature.)

Recipe by Hadley Nye, former PCC Cooks instructor

Source: Sound Consumer, December 2009

More about: cheese, mushrooms


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login