Stuffed Mushroom Recipes
Four
easy stuffed mushroom recipes. A great baby shower menu idea: use
"Baby Portobello" mushrooms.
Cheese and Bacon Stuffed Mushrooms
Sausage and Spinach Stuffed Mushrooms
Sausage Stuffed Mushrooms
Louisiana Stuffed Mushrooms
helpful
hints
-
Portobello
mushrooms are large cremini mushrooms. Some cremini are marketed as
"Baby Portobello". Cremini are also called "brown
mushrooms" They have a little more flavor then white
mushrooms,
while the Portobello are the most flavorful.
-
Store
raw mushrooms in a paper bag, never in plastic. This keeps them from
becoming soft and dark.
-
Clean mushrooms of excess dirt
with small soft brush or with a dry paper towel
-
Preferably, serve
stuffed
mushrooms hot to warm
-
For good flavor, sprinkle mushrooms with dry white wine before baking
-
On a buffet-style menu, plan to
serve 1 large mushroom per guest or 2-3 small-medium mushrooms per guest
make
ahead
Prepare stuffing mixture up to 2 days in
advance. Cover and refrigerate. Let mixture come to room temperature
before stuffing mushrooms
Cheese and Bacon Stuffed Mushrooms
14 to 16 large mushrooms, cremini ( Baby Portobello) or white mushrooms
8 oz cream cheese, softened to room temperature
2 tablespoons Worcestershire sauce
Chopped chives
10 slices bacon, cooked, cooled and crumbled
Parmesan cheese, grated (optional)
Preheat oven to 350F
Clean the mushrooms and remove the stems (discard). Mix cream cheese with the Worcestershire
sauce. Add the crumbled bacon. Using a teaspoon, stuff the mushroom caps.
Place the stuffed mushroom caps on a cookie sheet and bake about 15 minutes or until hot.
Alternatively, broil in oven 5 minutes or until tops are light brown. Sprinkle with parmesan cheese.
Serve hot or warm
 Sausage and Spinach Stuffed Mushrooms
1 pound bulk pork sausage, plain, hot or sage variety
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
40 small white or brown mushrooms, stems removed
Preheat oven to 350 degrees F.
In large skillet over medium heat, crumble and cook sausage until browned. Remove from heat
and drain well. Stir in spinach, bread crumbs and cheese until well combined.
Using a teaspoon, stuff the mushroom caps.
Place mushroom on a baking sheet and bake 15-20 minutes or until tender.
Sausage Stuffed Mushrooms
32 medium to large mushrooms, use white, cremini or baby Portobello
2 cloves garlic
8 ounces bulk pork sausage
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup snipped fresh parsley
Salt and pepper to taste
Preheat oven to
350 degrees F.
Clean mushrooms. Remove and finely chop stems (stems may not be present on
some pre-packaged Portabellas). Add sausage,
mushroom stems and garlic to medium skillet and cook until sausage is brown.
Remove skillet from heat and drain well. Stir in remaining ingredients, mix well; taste to adjust
the seasonings.
Stuff each mushroom cap with about 1 tablespoon of the sausage mixture.
Bake until mushrooms are tender, about 10-12 minutes.
A little
more work then the previous recipes, but well worth the effort
Louisiana Stuffed Mushrooms
24 jumbo fresh mushrooms
1/4 pound melted butter
1/2 cup green onions, finely diced
1/4 cup fresh parsley, finely chopped
1 tablespoon garlic, minced
1/4 cup tasso, finely diced. Tasso is
a spicy cooked pork sausage widely available in LA. Substitute cooked chorizo or spicy pork
sausage (cook in skillet until done.
1/4 cup red bell pepper, finely diced
3/4 cup crabmeat, use backfin or clawmeat
1 ounce sherry
1 teaspoon fresh lemon juice
Salt and black pepper, to taste
Hot pepper sauce, to taste
1/2 cup seasoned Italian bread crumbs
1/4 pound melted butter
4 ounces sherry
Preheat oven to 450 degrees F.
Clean mushrooms, remove
stems and finely chop. In a sauté pan melt butter over medium-high heat.
Add mushroom stems, green onions, parsley, garlic and red bell pepper. Sauté until vegetables are wilted, approximately 3-5 minutes. Add
crabmeat, sherry and lemon juice. Continue cooking an additional two to three minutes. Season mixture to taste using salt, pepper and
hot pepper sauce to taste.
Add bread crumbs, a little at a time, until stuffing is of proper texture but not too dry. Using a teaspoon, fill each mushroom cap with
a generous amount of stuffing.
Place mushrooms in
baking dish and top with melted butter and sherry. Bake for ten to fifteen minutes or until mushrooms are golden brown.
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