How do you make Stuffed Mushrooms?

Question

They are like the Olive Gardens. They have Clam sauce on it.

Answer 1

* 2 pounds medium mushrooms, about 3 dozen
* 1 can (6.5 ounces) minced clams
* 1/2 cup butter
* 1 clove garlic, finely minced
* 1/2 cup dried bread crumbs
* 1/4 cup chopped fresh parsley
* 3/4 teaspoon salt
* 1/4 teaspoon black pepper

Remove stems from mushrooms; mince stems and set aside. Place mushroom caps on a lightly oiled rack in broiling pan, rounded side down. Set aside.
Drain clams, reserving liquid.
In a large skillet over medium heat, melt butter. Brush some butter on mushroom caps. In remaining butter in skillet, simmer the minced stems, garlic, and reserved liquid from clams until mushroom stems are tender, about 4 to 6 minutes. Stir in clams and remaining ingredients. Spoon clam mixture into mushroom caps. Broil mushrooms for 7 to 9 minutes, or until mushrooms are tender. Makes 36 stuffed mushroom appetizers.

Answer 2

Olive Garden-Style Stuffed Mushrooms Recipe



recipe is ready in 30-60 minutes Ready in: 30-60 minutes
recipe difficulty 3/5 Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8


Ingredients:
12 fresh mushrooms
1 (6 oz.) can clams (drained and finely minced)
1/4 cup of clam juice for stuffing
1 green onion, chopped finely
1/8 teaspoon garlic salt
1/2 teaspoon minced garlic
1 tablespoon melted butter, cooled
1 teaspoon oregano leaves
1/2 cup Italian style bread crumbs
1 egg, beaten
2 tablespoons finely grated Parmesan cheese
1 tablespoon finely grated Romano cheese
2 tablespoons finely grated Mozzarella cheese
1/4 cup finely grated Mozzarella cheese, for garnish
1/4 cup melted butter, for topping
freshly chopped parsley, for garnish

Directions:

Wash and remove stems from mushrooms, pat dry. Save stems for another recipe. In mixing bowl place clams, onion, garlic salt, minced garlic, butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well. Place clam mixture inside mushroom cavity and slightly mound clam mixture.

You should be able to stuff between 8 - 12 mushrooms depending on the size of mushrooms.

Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350 decrease for about 35 - 40 minutes.

Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly, garnish with freshly diced parsley.

This recipe for Olive Garden-Style Stuffed Mushrooms serves/makes 8

Answer 3

Stuffed Mushrooms

INGREDIENTS:

1 pound large mushrooms
6 tablespoons butter
3 green onions, minced
3 to 4 tablespoons minced red bell pepper
4 ounces crab meat
1 cup fresh fine bread crumbs
1/4 teaspoon salt
1/4 teaspoon Cajun or Creole seasoning blend
1/8 teaspoon pepper
2 tablespoons Parmesan cheese

PREPARATION:

Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter; brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter.
Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper.

Cook until vegetables are tender. Combine cooked ingredients with bread crumbs, crab meat, and seasonings. Fill each mushrooms, piling up. Sprinkle each mushroom with a little Parmesan cheese, if desired. Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.
Makes 16 to 20 stuffed mushroom appetizers.


Clam sauce

INGREDIENTS:

2 tablespoons olive oil
2 tablespoons fresh chopped parsley
1 large clove garlic, minced
1/2 cup chopped onion
1/2 teaspoon salt
dash pepper
1 can (about 10 ounces) minced clams, undrained
8 ounces spaghetti, cooked and drained

PREPARATION:

Heat oil in a heavy skillet; add parsley, garlic and onion. Sauté for 4 to 5 minutes. Add salt, pepper, and minced clams with liquid. Simmer for 5 minutes. Serve on hot cooked spaghetti.
This clam sauce serves 4.

Answer 4

STUFFED MUSHROOMS
Active time: 20 min Start to finish: 45 min

click photo to enlarge
3 slices firm white sandwich bread
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
20 large (2 to 2 1/2 inches in diameter) white mushrooms (1 lb)
2 tablespoons unsalted butter
1 medium onion, finely chopped (1 cup)
1/4 cup finely chopped celery
2 garlic cloves, finely chopped
1/2 teaspoon dried oregano, crumbled
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/4 cup chopped fresh parsley



Preheat oven to 400°F.
Tear bread into pieces and pulse to coarse crumbs in a food processor. Transfer to a bowl and toss with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a shallow baking pan and bake in middle of oven until golden, 6 to 8 minutes, then transfer to a bowl.

Pull stems from mushroom caps (to create space for stuffing) and finely chop stems. Put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid, about 10 minutes, then remove from oven.

While mushroom caps are baking, melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chopped stems, stirring, until golden, about 5 minutes. Add onion, celery, garlic, oregano, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and sauté, stirring occasionally, until onion is golden, about 5 minutes. Cool vegetables slightly, then add to bread crumbs along with cheese and parsley and toss well.

Turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently (there will be some filling left over). Bake in middle of oven until mushrooms are tender and stuffing is golden brown, about 20 minutes.

Makes 20 hors d'oeuvres.

Answer 5

Go to Culinary Chef at http://www.culinarychef.com for recipes.

Answer 6

go to all recipes... you'll find tons of stuffed mushroom recipies there