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3 Stuffed Mushrooms Recipes

Contributed by: Melinda

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All variations: Preparation of Mushrooms
  • Preheat the broiler
  • Wipe all the mushrooms with a damp cloth to remove any residual grit or soil
  • Pop out the stems (reserve) leaving a bowl in the cap - filling goes here
  • Trim the ends of the mushroom stems and mince - set aside
  • Place mushroom caps in a bowl and add about 2 tbl oil
  • Mix coating the mushrooms with the oil
  • Place mushroom caps on foil lined baking sheets in a single layer
  • Broil for 2-3 minutes until they begin to be softened
  • Reduce oven temperature to 350º
    Variation 1: Filling Preparation & Cooking
  • Mince shallot, celery and garlic and add to minced mushroom stems
  • In a sauté pan, heat 1 tbl oil - when hot add mushroom stem mixture
  • Sauté until shallot and celery are soft
  • Remove from heat and add bread crumbs, grated cheese, cooked greens and parsley
  • Season with nutmeg, salt & pepper to taste
  • Place about 1 tsp filling into each mushroom cap (filling should be slightly mounded)
  • Top with a sprinkling of parmesan cheese
  • Return filled mushrooms to oven and bake until top is lightly browned and mushrooms are cooked
  • Remove from oven and allow to cool slightly - serve warm
    Variation 2: Filling Preparation & Cooking
  • In a sauté pan, heat 1 tbl oil - when hot add mushroom stem pieces, bell pepper, sweet onion & celery
  • Sauté until onion is just translucent
  • Remove from heat and add old bay seasoning
  • Allow to cool a few minutes and then add crab, green onions and neufchatel or ricotta cheese
  • Taste, adjust seasoning and add salt and black pepper as needed
  • Stir in cilantro if using
  • Place about 1 tsp filling into each mushroom cap and sprinkle tops with grated romano cheese
  • Return filled mushrooms to oven and bake until top is lightly browned and mushrooms are cooked
  • Remove from oven and allow to cool slightly - serve warm
    Variation 3: Filling Preparation & Cooking
  • In a sauté pan, heat 2 tbl oil - when hot add sausage
  • Cook until sausage is well cooked and lightly browned, add mushroom pieces and continue cooking until they are softened and beginning to brown
  • Add garlic and remove from heat
  • Stir in bread crumbs, lemon zest, parsley and cheese if using
  • If mixture is dry, moisten with more olive oil
  • Taste and season with salt & pepper
  • Place about 1 tsp filling into each mushroom cap - should be slightly mounded
  • Return filled mushrooms to oven and bake until top is lightly browned and mushrooms are cooked
  • Remove from oven and allow to cool slightly - serve warm

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