Dear Friends....I just won over a avowed mushroom hater with this recipe.
Baby Portabella Mushrooms stuffed with Pistachios & Sage
I came to my love of mushrooms late in life and when I say late, I mean it was only about two years ago that I realized what I've been missing out on. I've been playing catch up ever since to make up for all of the mushrooms I didn't eat. I've used them on my favorite bread- Carmelized Onion & Mushroom Flatbread, as the star of Mushroom Risotto, numerous stir fries, Arancini, Strata, and I've even gone hunting for them in a top-secret location.
Stuffed mushrooms have a tender place in my heart because it was a crab stuffed mushroom (yum!) that convinced me that my disdain for mushrooms was wrong. They are easy to make and can be made ahead of time and refrigerated until it's time to put them in the oven which makes them a wonderful appetizer. The variety of ingredients you can add to the filling make them versatile to accommodate almost anyone who likes mushrooms. A lot of people think they don't like mushrooms and I've found it's almost universally for the same reason: