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Catching up with Chef Ouita Michel: Pam's stuffed mushroom recipe

Posted at 10:01 AM, Nov 18, 2020
and last updated 2020-11-18 10:02:10-05

Pam's Stuffed Mushrooms

Chef Ouita Michel’s mother, Pam Sexton, made these fabulous appetizers for Thanksgiving to keep her hungry family sated until it was time for the holiday feast. Delicious!

  • 1 pound medium white button mushrooms
  • ½ cup fresh bread crumbs (a plain dried breadcrumb is a shortcut)
  • 1 tablespoon grated onion
  • 1 tablespoon freshly minced tarragon or 1 tsp. dry tarragon
  • ½ cup grated Gruyere or Swiss cheese
  • 1-2 tablespoons cream
  • ½ cup olive oil
  • ½ stick (¼ cup) cold butter, finely diced
  • ½ cup grated Parmesan
  • Salt and white pepper to taste

Method

Wash mushrooms quickly. Remove stems and grate into a bowl.

Combine fresh bread crumbs, Gruyere cheese, tarragon and onion in the bowl with grated mushroom stems. Add 1 tablespoon cream at a time, just enough so that stuffing is moist, not goopy. Season with salt and pepper.

Dip each mushroom cap into olive oil, making sure that a little oil makes it inside the mushroom. Remove and place on a baking tray.

Fill mushrooms with enough filling to create a small dome on top of the cap.

Once mushrooms are stuffed, place a very small square of butter on top and crown with grated parmesan.

Bake 350 degrees F. for 12-15 minutes. Makes 16-18 appetizers, depending on size.