Stuffed Mushrooms Recipe?

Question

My aunts bf made stuffed mushrooms and I cannot find a similar recipe. They were white button mushrooms with a pork filling that was marinated in wishochire sauce.

Any good recipes without seafood or sasuage?

Answer 1

Stuffed Mushrooms

Mushrooms and olive oil make a great combination as the mushrooms just soak up the flavours of the oil. I like to use a robust Sicilian oil for this recipe. Serve as a first course or as part of a cold buffet.

Serves 4

8 large open cup or field mushrooms or Portobello mushrooms
1/4 pint well flavoured extra virgin olive oil
2 teaspoons Worcestershire Sauce
6-8 drops Tabasco Sauce
1/2 cup grated Cheddar cheese
1 cup fresh breadcrumbs
Salt and freshly ground black pepper
Garnish:
Wedges of lemon
Sprigs of flat-leaf parsley

Place the mushrooms in a large ovenproof dish or baking tray. Mix the extra virgin olive oil with the Worcestershire sauce and Tabasco. Spoon half the mixture over the top of the mushrooms. Place under a pre-heated grill and cook for about 6-8 minutes, basting from time to time with the olive oil and Worcestershire Sauce mixture to make sure that they do not dry out.

Mix the grated cheese and breadcrumbs with the rest of the olive and Worcestershire sauce mixture, Season and press this mixture on top of the cooked mushrooms. Return to the grill for 2-3 minutes until well browned and crisp. Serve at once, garnished with a wedge of lemon and a sprig of parsley.

Answer 2

Chinese Style Stuffed Mushrooms
INGREDIENTS
15 large fresh mushrooms, stems removed
1/2 pound ground pork
1/4 slice Chinese salted turnip (chung choi), rinsed and chopped
1 tablespoon soy sauce
3 tablespoons finely chopped canned water chestnuts
1/4 teaspoon salt
1/4 teaspoon white sugar

DIRECTIONS
Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.

Answer 3

Stuffed Mushrooms With Italian sausage and Parmesan cheese
20 large fresh mushrooms
8 ounces sweet Italian sausage
1 large clove garlic, minced
2 tablespoons + 1 teaspoon olive oil, divided
2 tablespoons finely chopped parsley
1/4 cup grated Parmesan cheese
1/4 cup water
Wash mushrooms well. Remove stems and chop finely. Remove outer casing from sausage and put in skillet with chopped mushroom stems, garlic, and 1 tablespoon of the oil. Cook, breaking up sausage, until browned. Add 1 teaspoon of oil, parsley and the Parmesan cheese. Fill mushrooms with sausage mixture and put in shallow baking pan. Pour 1/4 cup water and remaining tablespoon of oil into bottom of the pan. Bake at 350° for about 20 minutes.
Serves 4.