Shallots, baby lima beans, and corn create delicious Succotash-Stuffed Mushrooms. Pictured with Smoked Gouda Cups with Brussels Sprouts Slaw.
- 12 mushroom caps for stuffing
- 1 teaspoon olive oil
- ⅜ teaspoon salt, divided
- 1 tablespoon unsalted butter
- ⅓ cup sliced shallot
- 1 cup cooked baby lima beans
- ½ cup cooked corn kernels
- 3 tablespoons heavy whipping cream
- ½ teaspoon fresh thyme leaves
- ⅛ teaspoon ground sage
- ⅛ teaspoon ground black pepper
- Garnish: ground paprika
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- Clean mushroom caps. Using a melon baller, scoop out and discard insides of mushroom caps.
- In a medium bowl, combine mushroom caps, olive oil, and ⅛ teaspoon salt, gently tossing to coat. Place mushroom caps 2 inches apart on prepared baking sheet.
- Bake until mushrooms are dark and tender, approximately 10 minutes.
- Meanwhile, in a medium sauté pan, melt butter over medium heat. Add shallot, cooking until tender, stirring occasionally, 8 to 10 minutes. (Reduce heat, if necessary, to prevent burning.) Add lima beans, corn, cream, thyme, remaining ¼ teaspoon salt, sage, and pepper. Stirring occasionally, cook until mixture (succotash) is very hot.
- Divide succotash among prepared mushroom caps.
- Garnish with paprika, if desired.
- Serve immediately.
Make-Ahead Tip: Succotash can be prepared a day in advance, covered, and refrigerated. Warm gently before using.
From TeaTime September/October 2017