Pam’s Stuffed Mushrooms

A holiday tradition at Chef Ouita’s house, based on a recipe from her mom, Pam Sexton. Make them your new tradition — so easy and so good!

Ingredients

Button mushrooms
Fresh bread crumbs
Grated swiss
Onion
Tarragon
Heavy cream 
Salt & pepper 
Parmesan cheese
Butter

Directions

Delicately wash your mushrooms and remove stems. Grate stems on cheese grater and measure the amount. Add twice the amount of fresh bread crumbs, and an equal amount of Swiss. (For one cup of stems, add two cups of bread crumbs and one cup of Swiss) For every four cups of filling add 1 T grated onion and 1 T fresh chopped tarragon. If it feels a little dry, add a splash of heavy cream. Season with salt and pepper.

Toss mushroom caps in olive oil- coated all around and a little inside. Stuff each with the filling, don’t be afraid to pile it on there, and arrange on a baking sheet. Add a pat of butter to the top and Parmesan cheese. 

Bake for 20-25 minutes at 350°

Some shots from Chef Ouita’s Thanksgiving —

© 2022, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved