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Jeanie
| | Posted on Friday, August 22, 2003 - 05:54 am EST : |   |
Any one have some good stuffed mushroon recipes? Jeanie
Jeanie Ohio Zone 5 |
Greg
My Weather
My Garden
| | Posted on Saturday, August 23, 2003 - 04:18 am EST : | |
Well, I don't have a specific recipe, but have a good idea how I would make them. I would take the mushroom stems and chop them up fine. Saute them in butter with some finely minced shallots and some minced herbs --- maybe thyme and oregano or whatever you like. This mixture I would add to some fine bread crumbs and I would probably add some parmagiano reggiano. Of course everything is seasoned with salt and pepper along the way. I would make sure there was enough melted butter in the mix to moisten it well - a little chicken stock would also work if you want to cut the fat. Oooh, add a little balsamic vinegar to the cooking mushroom and shallot to give it a little zing. That would be nice. Stuff the mushroom caps with this mixture and if you like more cheese, top it with a bit of good melting cheese (havarti?). Bake that in the oven until heated through -- 10-15 minutes at 350 or so. If you want the tops nicely browned, turn on your broiler for a minute or two.
Basically any stuffed vegetable has some of the vegetable in it, some bread or rice or something for binding, and some liquid -- butter, stock, or maybe even eggs in stuffed peppers with rice. Any other flavorings are yours to play with!!
Greg, ND Zone 4
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Rainiergardnr
My Weather
| | Posted on Sunday, August 24, 2003 - 04:26 am EST : | |
I have a GREAT recipe for them - - - of course it is one of those that every pot luck that comes along - guess what everyone wants me to bring !! LOL - here it is:
lb. of sausage
30 or so mushrooms
8 oz Cream cheese
can of chopped olives
can of water chestnuts (chopped)
small onion chopped fine (about a 1/2 c.)
2 T balsamic vinegar ( or equivalent)
Brown and crumble sausage - mix together with rest of ingredients - stuff mushrooms and bake at 350 for 30 minutes.
These are a crowd pleaser - - enjoy!!
Maggie - Western WA state - Zone 8 |
Woodelf
My Weather
| | Posted on Sunday, August 24, 2003 - 06:28 am EST : | |
A plain bread stuffing with crab is good too.
Ro, CT Zone 5
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Carolyn
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| | Posted on Sunday, August 24, 2003 - 03:33 pm EST : | |
I mix light cream cheese with crushed garlic and place this inside the mushroom. (you can add chopped parsley etc.) Pile it into the mushroom cup quite thickly and put under the grill. When they are almost cooked I add a dob of blue vein cheese to each and when melted - serve. They are really delicious.
Carolyn Qld.Aust
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Ej
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| | Posted on Monday, August 25, 2003 - 04:06 pm EST : | |
Here is my own recipe so keep it a secret. Enjoy!
Seafood Stuffed Mushrooms
Seafood filling for the mushrooms:
Bay Shrimp 1 pound
Scallops (cooked) 1/4 pound
Red crab 1/4 pound
Cream Cheese 1/2 pound
Eggs 1 each
Chopped Garlic 1/4 TSPS.
Dry mustard 1/3 TSPS.
White pepper 1/4 TSPS.
Salt 1/4 TSPS.
Method:
- Precook scallops for approx. 30 seconds.
- Chop shrimp, scallops, and crabmeat to 1/4" dice.
- Squeeze excess moisture from mixture using a towel. This is the secret to this recipe so squeeze hard to remove all liquid.
- Add softened cream cheese, egg and seasonings.
- Mix all of the above together real good.
Now take your medium size jumbo white mushrooms and remove the stem. Wash real good.
Place a scoop of the seafood mixture in a shape of a ball in the center of the mushroom. I use a mellon scoop.
Arrange mushrooms on a sheet tray and sprinkle clarified butter on top and on the tray and top with parmesan cheese.
Bake at 375 degrees for about 20-25 min or until mushroom is soft to touch and golden brown on top.
Ej So.Cal. Zone 10a
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