Here's another tip for saving money at the grocery store: Always check for mark-down shelves or carts. The produce department, the bakery, the deli, the meat department, and the grocery department are all good sources of marked-down merchandise. I allow for spontaneous purchases in these areas every month. Sometimes, I find nothing worth buying. Other times, I find a grocery gold mine. This month, I found lettuce, tomatoes, and mushrooms marked down in my produce department. For fourteen ounces of super stuffer mushrooms in perfect condition, I paid 90 cents.
Also, I had some gruyere cheese, half & half, and white wine that needed to be used up. So I made stuffed mushrooms.
And my husband redeemed himself by loving them.
Panko-Gruyere Stuffed Mushrooms
makes about 8 large mushrooms
- 14 ounces (roughly 8) Super Stuffer mushrooms, cleaned and dried, stems chopped and reserved
- 2 Tbsp salted sweet cream butter plus 1 Tbsp for dotting tops
- 1/4 cup finely minced white onion
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/2 cup half & half or cream
- 1/4 lb. gruyere cheese, in small cubes
- 2 Tbsp dried parsley flakes
- 1/2 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- extra salt and pepper for mushroom caps
- 1 cup panko bread crumbs
- Preheat oven to 375 degrees. Lightly spray 8" square baking dish with nonstick cooking spray. Set aside.
- Melt 2 Tbsp butter in a saute pan. Add mushrooms, onion, and garlic. Cook and stir until soft anf fragrant.
- Add wine. When it stops hissing and the steam cloud goes away, stir in the half & half or cream. Cook and stir several minutes at a simmer.
- Stir in cheese until it is all melted. Remove from heat.
- Pour hot mixture into a mixing bowl. Add bread crumbs and stir thoroughly.
- Lightly salt and pepper each mushroom cap, then fill them with the cooked stuffing. Place a dot of butter on each musroom.
- Bake 20 minutes, until heated through. Serve warm.