What's a good recipe for stuffed mushrooms?

Answer 1

Cajun Stuffed Mushrooms

1/2 lb Bulk sausage; Cajun-style
1 c Chopped onion
1/4 c Bell pepper; chopped
1/2 ts Salt
1/2 ts Garlic powder
1/2 ts Cayenne pepper
1 c Water
3/4 c Instant rice
1/4 c Parsley; chopped
24 lg Mushroom caps; save stems
2 c Mayonnaise
1 1/2 c Parmesan cheese

Brown sausage, onions, bell pepper and mushroom stems. Add salt,
garlic powder and cayenne pepper. Add water and bring to a boil. Add
rice and parsley. Cover and remove from heat. Let stand for 15
minutes. Meanwhile, blend mayonnaise and cheese. Combine half of
mayonnaise mixture to all of cooked sausage-rice mixture. Stuff
mushrooms with this and spoon remaining mayonnaise-cheese mixture on
top of mushrooms. Place in 9 x 12-inch baking dish and bake at 350F
for 35 minutes. Mushrooms will appear puffy and golden when done.

Answer 2

Garlic-Stuffed Mushrooms:

The vast amount of garlic here is tempered by being slowly cooked in cream, resulting in a rich, mild garlic stuffing. Prep and Cook Time: 1 1/2 hours. Notes: Panko, or Japanese bread crumbs, are very light and crunchy; find them at Asian markets.

2 heads garlic, cloves separated and peeled
1 cup heavy whipping cream
1 teaspoon salt
1 cup panko or white, unseasoned bread crumbs
24 large button or cremini mushrooms, stems removed
2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper

1. In a small saucepan over low heat, slowly cook garlic and cream until garlic is soft enough to mash with a spoon, about 45 minutes. (Cream will be reduced and thick.) Remove from heat and mash garlic into cream with a fork, making a rough purée. Stir in salt and panko and mix thoroughly.

2. Preheat oven to 450°. Lay mushroom caps, top side down, on an oiled baking sheet. Brush edges with oil and fill centers with garlic cream.

3. Bake until starting to brown, about 15 minutes. Let sit 5 to 10 minutes. Lift mushrooms from any released liquid and arrange on plates or a platter. Sprinkle with pepper.

Yield: Makes 4 to 6 servings

Answer 3

You should go to www.foodnetwork.com and check out all of the recipes for stuffed mushrooms. There are tons of recipes. Stuffed mushrooms sound good right about now. You just gave me an idea!!!

Answer 4

One really easy way to do stuffed mushrooms that is delicious is to stuff them with Boursin herbed cheese and bake. My hubby loves stuffed shrooms and I when I get home from work, I simply don't feel like doing the whole recipe. He loves this easy peasy version

Answer 5

Stuffed Portabello Mushrooms

2 whole portobello mushroom caps
1 Tbsp. butter
1 tsp. minced fresh garlic
2 slices tomato
4 large fresh basil leaves
12 slices OSCAR MAYER Shaved Roast Beef
1 Tbsp. water
2 slices KRAFT Provolone Cheese

REMOVE and discard stems from mushrooms. Clean mushroom caps by wiping with a clean, damp kitchen towel.
MELT butter in medium skillet on medium heat. Add garlic; cook and stir 1 min. or until tender. Add mushroom caps, with top-sides down, to skillet; top evenly with tomatoes, basil and meat. Add water to skillet; cover. Reduce heat to medium-low. Cook 8 min. or until mushrooms are tender
PLACE 1 cheese slice on each topped mushroom; cover. Remove from heat. Let stand 1 min. or until cheese begins to melt.

OR

Sausage and Cheese Stuffed Mushrooms

1 lb. medium fresh mushrooms, cleaned
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup Italian sausage, cooked, crumbled
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT broiler. Remove and discard stems from mushrooms. Brush mushroom caps with dressing and place on rack of broiler pan. Broil 5 min.
PRESS sausage evenly into mushroom caps, using about 1/2 tsp. sausage in each cap. Sprinkle evenly with cheese.
BROIL an additional 5 min. or until cheese is melted. Serve hot.

OR

The Ultimate Stuffed Mushroom

20 medium mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 RITZ Crackers, finely crushed (about 1/2 cup crumbs)
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1/2 tsp. Italian seasoning

PREHEAT oven to 400°F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use.
MELT butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet.
BAKE 15 min. or until heated through.

Answer 6

BAKED STUFFED MUSHROOMS

1 stick butter
1 small onion, minced
3 tablespoons Parmesan cheese
1/3 cup sweet Vermouth
1/2 teaspoons Worcestershire sauce
1 cup plain bread crumbs
1 lb. mushrooms (remove stems and finely chop)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic powder
1/4 teaspoon oregano

Melt butter in skillet. Cook onion until translucent. Add chopped stems. Sitr in bread crumbs, seasonings, and cheese. Brown lightly. Add sweet Vermouth last. Toss lightly to combine well. Stuff mushroom caps with mixture. Bake at 350°F for 15 minutes.

STUFFED MUSHROOM

1/2 medium onion, minced
1 shallot, chopped (optional)
mushroom stems, chopped
mushroom caps (for stuffing)
onion and garlic powder
paprika
breadcrumbs
2 tablespoons freshly chopped parsley (optional)
butter

Choose mushrooms with large caps. Brush mushrooms cleaning well. Remove caps from stems, reserving caps. Melt butter in sauté pan and add mushroom stems, onion, shallots, if using. Sauté until onions are transparent.
Remove from heat and stir together bread crumbs, onion and garlic powder and parsley. Add enough breadcrumb mixture so that mixture is no longer soupy. Stuff mushrooms caps and sprinkle pressed-in stuffing with paprika.

STUFFED MUSHROOMS

8 oz mushrooms (about 12 mushrooms)
3 slices bacon – chopped
1/3 c finely chopped green onions
½ teaspoon salt
¼ teaspoon pepper
2 to 4 drops red pepper sauce
1 tablespoon flour
¼ c whipping cream
2 tablespoon shredded cheddar cheese

Wash mushrooms.
Remove stems and chop them fine. Place mushroom caps on paper toweling on carousel or dinner plate. Microwave at medium-high 70% for 1-1 ½ minutes. Drain and set aside.

Place bacon in medium sized bowl Microwave at high (100%) until crisp (about 3-4 minutes) Drain liquid

Add chopped mushroom stems, onions, salt, pepper, and red pepper sauce. Microwave at high (100%) until mushrooms and onions are tender (about 2 ½ - 4 ½ minutes)

Blend in flour, stir in cream until smooth. Reduce power to medium-high (70%) and microwave until thickened and smooth about 2 ½ - 4 minutes stirring once or twice during cooking time. Stir in cheese.

Fill each mushroom cap with bacon mixture. Place around outer edge of pie plate or dinner plate Microwave at high (100%) until cheese melts about 1 -2 minutes. Serve warm.

Answer 7

easy recipe and a good one.........
mushroom caps
garlic butter
bacon bits
chopped green onions
lots of shredded cheese
and melt away!!!!!!!!!!

Answer 8

Here are a few:

MOUTH-WATERING STUFFED MUSHROOMS

INGREDIENTS
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

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SAUSAGE-STUFFED MUSHROOMS

3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine




Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

Makes 24.

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BAKED STUFFED MUSHROOMS WITH CRAB

These crab-stuffed mushrooms are a longtime favorite at Phillips. Tip: Use a melon baller to scoop out the mushroom stems.

2 large eggs
1 heaping tablespoon plus 1 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 pound crabmeat
1/4 cup dry breadcrumbs
24 large mushrooms (each about 2 inches across), stems removed - portabella work very well - if you use large these can be a main dish, use small and they are appetizers

2 tablespoons half and half
1 teaspoon crab boil seasoning*




Butter 10x15-inch baking dish. Combine 1 egg, 1 heaping tablespoon mayonnaise, 1 tablespoon lemon juice, dry mustard, Worcestershire sauce, and 1/4 teaspoon salt in medium bowl; whisk to blend. In another medium bowl, combine crabmeat and breadcrumbs. Pour egg mixture over crab mixture and mix gently.

Stuff mushroom caps with crab mixture, mounding in center and pressing gently to adhere. Arrange stuffed mushrooms in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.) Position rack in center of oven and preheat to 375°F. Bake until mushrooms begin to release juices, about 18 minutes.

Meanwhile, whisk remaining egg, 1 cup mayonnaise, 1 tablespoon lemon juice, and half and half in small bowl. Remove mushrooms from oven and drizzle each with sauce, then sprinkle with crab boil seasoning. Bake until mushrooms are tender and sauce thickens slightly, about 8 minutes. Serve hot.

* Crab boil is a seafood seasoning mixture sold at specialty foods stores and in the seafood section of supermarkets.

Makes 6 servings.