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3 Stuffed Mushrooms Recipes
Contributed by: Melinda
Serve with a crisp Sauvignon Blanc.
Stuffed Mushrooms are one of the most versatile hors d'oeuvres
ever developed. You can make these with any fillings you like,
keeping only the minimal in mind.
- Filling, regardless of the
vessel they are served or cooked in, should always be
overseasoned, otherwise they will be bland.
- You want your mushrooms
cooked, but not mushy.
- Although the mushroom
itself is a 'bowl' for the filling, if they are larger than bite
sized (keep ladies mouths in mind when determining this), you
won't want your filling to be too runny or crumbly when cooked.
- Allow
to stand and set up briefly after removing from the oven.
You don't want yor guests to burn their mouths on the hot filling,
or worse, have it run down their chin...
Variation 1: Vegetarian Mushrooms
24 bite-sized fresh, firm button mushrooms such as Crimini
1 large shallot
1 stalk celery
1 large clove garlic
Chopped cooked greens, such as spinach or arugula
1/4 cup minced fresh parsley, basil or oregano
Freshly grated nutmeg
1/2 cup dry bread crumbs
1/2 cup grated parmesan cheese
Olive Oil
Salt & Pepper
2 Tbl grated parmesan cheese to dust tops
-See below for preparation instructions
Variation 2: Seafood Mushrooms
24 bite-sized fresh, firm button mushrooms such as Crimini
1/2 cup minced red bell pepper
1/2 cup minced sweet onion
1/2 cup minced celery
1/4 cup chopped green onions - green part only
4-6 oz. canned lump crab meat
4 oz. Neufchatel or Ricotta cheese
1 tsp-1 tbl Old Bay Seasoning or Paprika
1/4 cup minced cilantro (optional)
Olive Oil
Salt & Pepper
2 tbl grated romano cheese to dust tops
-See below for preparation instructions
Variation 3: Sausage Filled Mushrooms
24 bite-sized fresh, firm button mushrooms such as Crimini
1/2 lb. smoked sausage, finely diced (use something like kielbasa or you can use Portugese linquica
1/2 cup grated cheddar cheese (optional)
1 cup dry bread crumbs
1/4 cup minced italian parsley
1 tsp lemon zest
1 large clove garlic, minced
Olive Oil
Salt & Pepper
-See below for preparation instructions
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
Questions about this recipe?
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= 30 minutes or less