Stuffed Mushrooms

A beautiful rendition of a filled fungi, these stuffed mushrooms are a lovely appetizer any time of day.

We never met a mushroom cap we didn't like. These babies, from the kitchen at Eighty Acres, brighten rich Gruyère and buttery breadcrumbs with vernal chops of spring onions and Granny Smith apples. Salty nibbles of shrimp make us forget (or forget to care?) that dinner is still to come.

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Stuffed Mushrooms

Recipe by don winkie, Eighty Acres

• 1/2 red onion, diced small

• 1/2 cup Granny Smith apple,

• diced small

• 4 tbsp. butter

• 1 lb. shrimp, cooked, rough-chop

• 4 green onions, chopped

• 1 cup Gruyère, finely grated

• 1/2 cup panko bread crumbs

• 1 tbsp. chopped flat leaf parsley

• 12 large shiitake mushroom caps

• Salt and pepper, to taste

Sauté onion and apple in butter. Cool and then fold in remaining ingredients. Add salt and pepper to taste.
Stuff mushroom caps with filling and line on parchment-lined baking sheet. Bake in 350-degree oven for 10 minutes.

Serve with chive crème fraiche

• 1 cup crème fraiche

• 1 tbsp. lemon juice

• 2 tbsp. chopped chives

• Salt and pepper

PHOTOGRAPHY BY ADAM MILLIRON / STYLING BY ANA KELLY

Try some of these other appetizers:

A Perfect Pair

Heirloom Tomato and Spicy Chili Bruschetta

Artichoke Puff Pastry Appetizer

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