Succotash-Stuffed Mushrooms

Succotash-Stuffed Mushrooms
Succotash-Stuffed Mushrooms (center), Smoked Gouda Cups with Brussels Sprouts Slaw (left and right)

Shallots, baby lima beans, and corn create delicious Succotash-Stuffed Mushrooms. Pictured with Smoked Gouda Cups with Brussels Sprouts Slaw.

Succotash-Stuffed Mushrooms
Yield: 12
  • 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
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. Clean mushroom caps. Using a melon baller, scoop out and discard insides of mushroom caps.
  4. 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.
  5. Bake until mushrooms are dark and tender, approximately 10 minutes.
  6. 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.
  7. Divide succotash among prepared mushroom caps.
  8. Garnish with paprika, if desired.
  9. 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



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