Your suggestion for a great 'Stuffed Mushroom' filler? Would love some very tasty, zesty suggestions?

Question

Using large Portabellas....

Answer 1

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.

Answer 2

Sage and Onion Stuffed Mushrooms
Ingredients

large flat mushrooms (one per person)
sun-dried tomato paste
fresh sage
brown onion (1/2 per person)
breadcrumbs
olive oil
salt and pepper
vegan cheese (optional)

To make the breadcrumbs either put two crusts of bread into a food processor or for a more rustic look use a cheese grater (this is easier if the crusts are frozen).

Wipe any soil from the mushrooms and remove the stalk. Place in a lightly oiled baking dish. Paint the inside of each mushroom with sun-dried tomato paste. Finely chop the onion and fry in a little olive oil until they are see through. Add them to the breadcrumbs and stir in the sage (which should be finely chopped). Add a sprinkle of salt and freshly ground black pepper. Press the mixture into the mushrooms until they are full.

Sprinkle with grated vegan cheese if you wish

Place in a hot oven until they are golden brown.

Answer 3

Saute diced red onion, garlic and diced red bell pepper until soft. Season wth basil, oregano, or marjoram as you like. Add in 2 links italian sausage (hot or mild, as you prefer). Cook until sausage is cooked through, crumbling the sausage as it cooks (you want fine pieces). Allow to cool. Mix in 1 egg, and grated parmesan cheese and bread crumbs to thicken. Stuff four portobello caps, gills removed.

Bake in 350 oven for 15-20 minutes. Remove, and top each with a slice of mozarella or provolone cheese. Return to oven, cook at 450 until cheese is lightly browned.

Answer 4

okay at your grocers fresh meat section you buy this shrimp, crabmeat cocktail mixture. you stuff the mushrooms with it than smear butter in a pan or foil drizzle 2 tablespoons of fresh squeezed lemon juice and place stufted mushrooms on it than place on hot barbeque grill and cover with grill lid and cook for about 10 to 15 minutes or until mushrooms are soft. Delicious

Answer 5

First, scrape off the 'spores' and throw them away...they just taste like 'dirt'. Dice the mushrooms, one medium onion, four cloves of garlic. Saute all in two table spoons of butter over medium high. When mixture is soft, lower heat to 'low' and add half a cup of dry white wine, two sprigs of rosemary, two table spoons of finely chopped sage and one table spoon of frozen concentrated orange juice. Leave in low for about half an hour letting the juice reduce down to about two table spoons (don't let the wine 'boil' as it will lose flavor)... When it's reduced, remove the rosemary sprigs and stir in another two table spoons of butter and lightly sprinkle with parmesan cheese. It's best to make this in a stainless steel skillet... if you use 'cast iron' it will ruin the taste of the wine.

Answer 6

saute:
garlic onion celery
olive oil
moscato wine
chopped parsley
grated lemon peel
add:
bread crumbs
peccorino romano grated cheese
crabmeat optional

Answer 7

ricotta spinach

bread crumbs italian and mozzerella

garlicy meat sauce with mozzerella on top