I need a recipe for stuffed mushrooms, please.?

Question

I volunteered to do this as the vegetarian dish for my club's next luncheon and I don't know how to make them

Answer 1

From http://southernfood.about.com/od/stuffedmushrooms/r/bl30211m.htm
Stuffed Mushrooms

From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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More stuffed mushrooms below.
INGREDIENTS:

* 1 dozen fresh large mushrooms
* 1/2 cup melted butter, divided
* 2 tablespoons finely chopped green bell pepper
* 3 tablespoons finely chopped onion
* 1 1/2 cup fresh bread crumbs
* 1/2 teaspoon salt
* dash black pepper
* dash ground cayenne pepper
* Parmesan cheese

PREPARATION:
Directions for stuffed mushrooms
Clean mushrooms; remove stems, leaving caps whole. Chop stems. Sauté mushroom caps in 3 tablespoons of butter; set aside. Sauté chopped stems, green pepper, and chopped onion in remaining butter until onion is tender; stir in bread crumbs, salt, pepper, and cayenne pepper.

Stir to mix well. Stuff each mushroom cap with bread crumb mixture; sprinkle each stuffed mushroom with a little Parmesan cheese. Place stuffed mushrooms in a greased baking dish. Bake at 325° for 15 minutes. Stuffed mushrooms serve 8.

If you need other link, this page has some links.
Enjoy!

Answer 2

You can apply the fallowing ingredient,
Threaded boiled potatoes 1-oz
Fresh garlic 2-peg
Red onion 2-tsp
Fresh rosemary 1-pinch
Olive oil 3-tbs
Salt & pepper 2- pinch

Method
Preheat sauce pan @ 350 degree then apply ,oil,garlic,onions,rosemary,let all flavor comes alive,then add the potatoes to the saute season.
Finish with salt and pepper to taste.u can also wine as a stock,or vegetable,beans for a more protein base.
Removed from heat and let cool before applying the stuffing to mushrooms.

Answer 3

STUFFED MUSHROOMS WITH SPINACH
2 pkg. of button mushrooms
1 pkg. Stoeffers frozen spinach souffle
Parmesan cheese
Clean mushrooms, barely defrost the souffle and spoon into mushrooms buttons. Top with Parmesan Cheese.
Bake for 20 minutes until bubbly!
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GARDEN-STUFFED MUSHROOMS
1/2 c. dried crumbly style herb seasoned stuffing, crushed
1/4 c. butter, melted
1/4 c. finely chopped carrot
1/4 c. finely chopped green pepper
Pinch of pepper
2 tbsp. finely chopped onion
16 (2 inch) mushrooms, stems removed
Heat oven to 350 degrees. In small bowl stir together all ingredients except mushrooms. Stuff each mushroom cap with 1 tablespoon filling. Place in buttered 13 x 9 inch baking pan. Bake for 20 to 25 minutes or until tender.
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STUFFED MUSHROOMS
1 lb. fresh mushrooms, cleaned & stems removed
2 onions, chopped very fine
2 tbsp. Worcestershire sauce
Chopped up mushroom stems
3 c. seasoned bread stuffing pieces
Mix onions, Worcestershire sauce, mushroom stems and bread stuffing in bowl. Pour some melted butter over stuffing mix. Stuff into mushrooms and put on greased pan. Bake at 350 degrees for 20 to 25 minutes. Serve hot. Leftover stuffing may be frozen and used at a later time.

Answer 4

Mix the chopped mushroom tops w/ some cream cheese w/ some ricotta cheese, season w/ salt & garlic powder.

Stuff mushrooms, top w/ finely sliced green onions (scallions) & a tad of butter on each.

Cover w/ foil, bake at 350 for 20 minutes.

Answer 5

try these yummy yummy

INGREDIENTS:
4 large portobello mushrooms
2 tablespoons olive oil, divided
salt to taste
ground black pepper to taste
1 clove garlic, minced
1 cup chopped fresh cilantro
1 large carrot, finely chopped
1 stalk celery, finely chopped
2/3 cup kasha (toasted buckwheat groats)
1 1/4 cups water
3 tablespoons chopped fresh parsley

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DIRECTIONS:
Preheat the oven to 400 degrees F (200 degrees C). Remove the mushroom stems from the caps, and set the stems aside. Place the caps gill-side up on a baking sheet. Drizzle them with 1 tablespoon of the olive oil, and season with salt and pepper. Roast in the preheated oven for 25 minutes.
Meanwhile, prepare the pilaf stuffing. Chop mushroom stems. Heat the remaining olive oil in a skillet over medium heat. Cook chopped mushroom stems and garlic in oil until soft. Stir in the cilantro, carrot, celery and kasha; cook 2 minutes more. Pour in water. Bring the mixture to a boil, reduce heat to low, and place a lid on the pan. Simmer 20 minutes, or until the kasha is tender. Remove from the heat, and stir in parsley. Season to taste with salt and pepper.
Stuff the warm mushroom caps with the pilaf, and serve.

Answer 6

8 oz cream cheese
1/4 cup Chedder cheese shredded
1 tsp. garlic
mix all together and fill mushrooms
Put in oven at 350 for 8 to 15 minutes until brown
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Ritz crackers crushed into powder form
2 tsp. garlic powder
1 tsp. Marjoram
Mix ingredients together
Leave aside 1 cup buttermilk
3/4 cup cooked wild rice
2, 8 oz cream cheese
Mix cream cheese and wild rice together
Roll mushrooms up in flour while they are stuffed with cream cheee mixture inside, then roll them in buttermilk, then in cracker mixture.
Deep fry them until golden brown. These are awesome.

Answer 7

it would depend on what you want to stuff them with....

Answer 8

www.cdkitchen.com..........hope this helps!!!!!