Reviews (2)
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6 Ratings
5 star values:
1
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
12/31/2009
She also added some sage.
Martha Stewart Member
Rating: Unrated
01/14/2008
Martha added thyme on the show
Back to Porcini Stuffed Mushrooms with Camembert
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 dozen
tvs3678.jpg
Ingredients
Ingredient Checklist
1 tablespoon unsalted butter
Golden Mushroom Caps, stems reserved, cleaned, and roughly chopped
1 small shallot, minced
4 ounces fresh porcini mushrooms (or 1 ounce dried porcini, rehydrated, plus 3 ounces white button mushrooms)
2 tablespoons dry white wine
Coarse salt and freshly ground black pepper
3 ounces Camembert cheese
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 dozen
tvs3678.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
tvs3678.jpg
tvs3678.jpg
Ingredients
Ingredients
- 1 tablespoon unsalted butter
- Golden Mushroom Caps, stems reserved, cleaned, and roughly chopped
- 1 small shallot, minced
- 4 ounces fresh porcini mushrooms (or 1 ounce dried porcini, rehydrated, plus 3 ounces white button mushrooms)
- 2 tablespoons dry white wine
- Coarse salt and freshly ground black pepper
- 3 ounces Camembert cheese
Directions
Heat the butter in a medium skillet over medium heat. Add shallot and cook 1 to 2 minutes. Add porcini mushrooms and mushroom stems and cook 4 to 5 minutes. Add wine, scraping up any browned bits on bottom of pan, and cook until the wine has evaporated, 1 to 3 minutes. Season with salt and pepper; remove from heat.
Heat broiler with the rack in the center. Use a small spoon to fill each mushroom cap with the filling. Place the caps on a baking sheet and set aside.
Slice the Camembert into 24 small pieces, just large enough to cover about half of the filling; set aside. Broil the filled mushroom caps until hot through out, 2 to 3 minutes. Remove and place a cheese slice on each mushroom. Serve hot.
Reviews (2)
Add Rating & Review
6 Ratings
5 star values:
1
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
12/31/2009
She also added some sage.
Martha Stewart Member
Rating: Unrated
01/14/2008
Martha added thyme on the show
Reviews (2)
Add Rating & Review
6 Ratings
5 star values:
1
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
0
Add Rating & Review
6 Ratings
5 star values:
1
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
0
6 Ratings
5 star values:
1
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
0
6 Ratings
5 star values:
1
4 star values:
2
3 star values:
2
2 star values:
1
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 2
- 3 star values:
- 2
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
12/31/2009
She also added some sage.
Martha Stewart Member
Rating: Unrated
01/14/2008
Martha added thyme on the show
Martha Stewart Member
Rating: Unrated
12/31/2009
She also added some sage.
Rating: Unrated
Rating: Unrated
01/14/2008
Martha added thyme on the show
All Reviews for Porcini Stuffed Mushrooms with Camembert
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Porcini Stuffed Mushrooms with Camembert
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
