Stuffed mushrooms are such an easy dish to make, I am surprised I do not make them more often. These are great as an appetizer to dinner or served at a cocktail party. Enjoy them for any of your upcoming get-togethers.
Wash and rince your mushrooms, separate the stems from the caps, and let the caps drain facing down on a piece of paper towel. Save the stems and finely chop them. These add a lot of flavor to the stuffing mixture.
Chop the onion. Mix together the chopped onion and mushroom stems, sprinkle with salt and pepper, and add a touch of fresh thyme leaves. Saute with the olive oil over high heat for about 5 minutes. The onion and mushroom should start to soften.
Then add in the cooking wine and let cook down another 3-4 minutes. Cut the heat and remove from the pan, spooning into a medium bowl to cool. After about 5 minutes you can mix in the pesto, farmer’s cheese, and broccoli. I used mostly the florets of the broccoli, pretty finely chopped into small pieces. And I didn’t bother steaming the broccoli since they will cook in the oven.
Preheat the over to 375F.
Mix the ingredients together and flavor with a bit more salt and pepper, taste to make sure it’s just right.
Take your mushroom caps and stuff them with the stuffing mixture. You can do this with a small spoon, pack it in tightly, and pile it on top a bit.
Spray or brush a cooking sheet with a little oil and place the mushrooms on it. Bake for 40 minutes at 375F, and in the last 10 minutes top with a sprinkle of parmesan cheese and raise the heat to 400F. Let cool for a few minutes after they come out of the oven, but enjoy soon there after since they are best still warm.