My preferred mushroom for stuffing is the brown cremini. I think it has more flavor than the white button mushrooms.
From what I can glean from Google, what I know as brown cremini are known as Baby Bellas in the U.S.
I have no idea why or if they are the same – and it’s really not important, Get the ones you like.
For other dishes I take advantage of all the wonderful field and forest mushrooms available this time of year (see below), but one needs a nice ‘cap’ for stuffing.
Mushrooms Stuffed with Couscous and Feta
Total time: 30 minutes
- 6 large mushrooms, (1 1/2 ” diameter, 4cm)
- 2 tsp olive oil
- 1 tsp Worcestershire sauce
- 2 tbs couscous
- 3 tbs chicken stock, boiling
- 2oz (60gr) feta, cut into small cubes
- 3 tbs chopped black, Greek olives
- 1/2 cup (4oz, 125ml) tomato sauce I used orange tomato sauce from my freezer
- Clean mushrooms
- Pour chicken stock over couscous, cover, and set aside
- Heat oil and Worcestershire sauce in nonstick skillet over medium-high heat.
- Add mushroom caps and sauté until light brown, 3 minutes, turning once.
- Remove and place on a baking sheet – with a lip so they don’t slide off.
- Combine couscous, feta and olives.
- Spoon mixture into the mushroom caps, dividing evenly.
- Bake in 400F (200C) oven for 10 – 12 minutes, until they are light brown.
- while mushrooms bake heat tomato sauce.
- When ready to serve, spoon some tomato sauce onto each of 2 plates.
- Top with mushrooms and serve.
Here a few other mushroom ideas:
Mushroom Sauce – to use in place of Cream of Mushroom Soup
Try it on a meat loaf...