The delightful morels make a great lunch! Pair it with some white wine & mixed greens salad with vinaigrette dressing .
Hope you’ve been enjoying the recipes I’ve posted on Facebook. Sorry it’s been so long since I’ve posted here. I’m really not back to blogging but this recipe is worthy of sharing. Since all youth sports are cancelled here in Minnesota I have so much more time to cook.
Cooking spray, for pan
1.5 lbs baby mushrooms
2 T butter
2 cloves garlic, minced
1/4 Cup breadcrumbs
Kosher salt, a pinch
Freshly ground black pepper, 3 crankes
1/4 Cup freshly grated Parmesan, plus more for topping
4 oz cream cheese, softened
4 oz whole milk Ricotta cheese
2 T freshly chopped parsley
1 T freshly chopped thyme
- Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.
- In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
- In a large bowl mix together mushroom stem mixture, Parmesan, ricotta, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.
- Bake until mushrooms are soft and the tops are golden, 20 minutes.
They are also great for dinner parties and cocktails & hors d’oeuvres.