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    Mushroom Stuffed Cornish Hens

    Source of Recipe


    Recipe Introduction

    When you want to impress someone!

    List of Ingredients

    4 Cornish Hens
    Mushroom Stuffing, recipe follows
    4 tablespoons melted butter


    Preheat the oven to 400 degrees F.
    Lay the hens skin side-down on a baking sheet and season lightly with salt and pepper. Insert 1 portion of the mushroom stuffing into
    the cavity of each hen and wrap the bird around it. Replace each bird on
    the baking sheet, breast side-up. Brush the butter over the hens and
    season with the remaining salt and pepper.
    Roast until the birds are tender and golden brown, 25 minutes. Remove from
    the oven and serve 1 hen per person.

    Mushroom Stuffing:
    2 tablespoons olive oil
    1/4 cup minced shallots
    1 tablespoon minced garlic
    2 pounds assorted mushrooms, such as button, shiitake, wood ear, and
    chanterelles, stems trimmed and roughly chopped
    3/4 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/2 cup dry white wine
    1/2 cup packed grated Parmesan
    1/4 cup fine bread crumbs
    1 tablespoon chopped fresh parsley
    1 tablespoon chopped fresh basil
    1 tablespoon chopped fresh oregano

    Heat the oil in a large, heavy skillet over medium-high heat. Add the
    shallots and garlic, and cook, stirring, for 30 seconds. Add the
    mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are
    wilted and begin to caramelize. Add the wine and cook, stirring to deglaze
    the pan and until the liquid has almost all evaporated, about 5 minutes.
    Remove from the heat and transfer the mushrooms to the bowl of a food
    processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and
    process on high speed to a thick paste.
    Transfer to a bowl and divide into 4 equal portions. With your hands, pack
    each portion into a tight ball. Set aside until ready to stuff the hens.
    Yield: about 3 cups
    Yield: 4 servings
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Difficulty: Easy




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