This weekend, dozens of cities across the country will be kicking off their Pride parades. Whether you choose to spectate from the streets or from your sofas, we could all use an easy-to-make snack like these Stuffed Mushrooms to help us get through all of the excitement. These also make a great party plate, and you can mix in any and all flavors you think your fellow revelers might enjoy.
1 tablespoon butter, at room temperature
24 large white or cremini mushrooms, stems removed and finely chopped, caps left whole
2 tablespoons olive oil
1∕2 cup (2 oz/60 g) chopped yellow onion
Kosher salt and freshly ground pepper
Preheat the oven to 350°F (180°C). Coat the bottom of an 8-by-10-inch (20-by- 25-cm) baking dish with butter. Place the mushroom caps, gill sides up, in a single layer in the baking dish and set aside.
In a frying pan over medium-high heat, warm the oil. Add the onion and chopped mushroom stems and season with salt and pepper. Sauté, stirring often, until soft, 6–8 minutes. Transfer to a mixing bowl and continue with one of the fillings below. Generously stuff the mushroom caps with the filling. Transfer to the oven and bake until the mushrooms are soft and the filling is warmed through, 25–30 minutes. Let cool slightly, then serve.
ITALIAN SAUSAGE Crumble 1 lb (500 g) Italian sausage meat into a frying pan. Cook over medium-high heat, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Add to the onion mixture and let cool for 5 minutes. Stir in 8 oz (250 g) cream cheese, 2 tablespoons chopped fresh flat-leaf parsley, and 1∕2 teaspoon garlic salt.
ARTICHOKE & GRUYÈRE To the onion mixture, add 1 can (14 oz/396 g) artichoke hearts, well drained and chopped; 3 green onions, chopped dark green parts only; 6 oz (185 g) shredded Gruyère cheese; and 4 oz (125 g) cream cheese. Season with salt and pepper.
SPINACH & PANCETTA Blanch one bunch of stemmed spinach leaves, drain, and squeeze dry to remove excess water. Chop and add to the onion mixture. In a frying pan over medium-high heat, cook 4 oz (125 g) pancetta, stirring often, until crispy, 8 minutes. Add the pancetta to the onion mixture along with 8 oz (250 g) cream cheese and 2 tablespoons grated pecorino cheese. Season with salt and pepper.