There’s a bit of a joke I have with my friend Sooz… that she grew up in a cult… Now that’s not actually true, but the joke has stuck and she once told me a great story about a recipe book her community used to have, and her favorite recipe, once named Happy Hour Mushrooms by Sunset Magazine, that for us became cult mushrooms. These are an incredible treat that Sooz would bring to parties or serve at her own and they’re good enough to feature here, although I will have to wait for a party to make (and then photograph) them, as they’re far too decadent to eat unless for a special treat… Happily, the full written recipe was supplied by her lovely mother Hallie, and I will leave it up to the Sullivan women, and a certain Mrs Parker to decide if they wish to share the scurrilous story behind the recipe…
And I apologize ladies, but I believe these are best baked, not broiled as your recipe calls for, but I am so honored that you would let me share…
1 lb medium mushrooms (around 20)
1 shallot or half small onion, very finely diced
1/2 cup salted butter
1 teaspoon garlic powder
1/4 cup shredded strong cheese like cheddar or jack
1/4 cup shredded parmesan cheese
1 teaspoon worcestershire sauce (can use soy)
1/2 cup finely broken crackers (like ritz or saltines)
1 teaspoon freshly ground black pepper
- Preheat oven to 375 degrees F.
- Remove stems from mushrooms and finely chop.
- Lightly fry the onions and chopped mushrooms in a small amount of butter until the onions are translucent and slightly browned. Allow to cool.
- Stir together onions, chopped mushrooms and the remaining ingredients.
- Place mushrooms top down on a baking sheet and divide the mixture in mounds on their upturned gills, lightly pressing to secure in place.
- Cook in the oven for 20 minutes each, until the underside is a rich brown and the top is bubbly and brown.