White Bean & Sun-Dried Tomato Stuffed Wine-Cap Mushrooms

White Bean & Sun-Dried Tomato Stuffed Wine-Cap Mushroom Recipe

INGREDIENTS

4 large mushroom caps, wine-cap Stropharia
1 can of cannellini beans, rinsed
2 cups chopped mushroom stems and caps
1 cup chopped sun-dried tomatoes
1 1/2 cups strong-flavored, grated cheese, divided*
3 cloves of minced garlic
1/2 half of an onion, diced
3 cups of veggie stock or broth
1/2 cup of red wine
1/4 cup of bread crumbs
1/4 cup of panko bread crumbs
4 tbs butter, I used 1 of ramp butter, and 3 of regular butter

 

 

 

INSTRUCTIONS

  1. Add the stock, wine and sun-dried tomatoes to a large, oven-safe saute pan, and bring to a simmer.
  2. If you are using large caps, lightly score the cap side, (not gill side), and place cap-side down into the simmering wine mixture.
  3. Melt the butter in a separate fry-pan. Add the onion and cook till translucent, about 2 minutes. Add the garlic, mix and cook for another minute. Add the chopped mushrooms and cook till for another 3-4 minutes. Finally, add the white beans, and 3-4 tablespoons of water. Mix everything together, and allow to cook, undisturbed for 5-7 minutes.
  4. Once the simmering mushroom caps seem mostly cooked, use a spatula to remove them from the pan to a plate. Drain the sun-dried tomatoes from the wine mixture, reserving about 1/4 inch of liquid in the saute pan.
  5. Pre-heat the oven to 350 degrees
  6. Mix the sun-dried tomatoes into the bean, mushroom, onion and garlic mixture. Add more liquid and/or butter if needed. Cook, stirring occasionally, for another 5 minutes.
  7. Mix half of the grated cheese into the bean mixture. Add bread crumbs as needed to give it juuust a little body — probably about a 1/4 cup.
  8. Return the mushroom caps–gill side up–into the oven-safe saute pan, with the reserved 1/4 inch of liquid.
  9. Stuff the bean mixture back into/onto the mushroom caps, sprinkle with just a tiny bit of remaining cheese.
  10. Place the saute pan in the oven for 15 minutes. Remove, and set oven to broil on high.
  11. Top mushrooms with remaining cheese, and then panko. Drizzle with melted butter. Place under the broiler for about 4 minutes, until cheese is melted and panko is browned.