Tips for stuffed mushroooms please......?

Question

stuffing became too crisp and when i toppped it with sum grated cheese the cheese hardened on reheating....some tips to make stuffed mushroooms melt in the mouth kind....?? Thanks.

Answer 1

I have an awesome recipe.
Italian bread crumbs, margerine, onions, garlic, and sherry (not cooking sherry, regular sherry).
take the stems off of all the mushrooms. mince the stems, mince 1/2 of an onion, 2 cloves of garlic. Melt 1/2 stick of butter, saute onion, garlic..when onions are translucent put in the mushroom stems. add about a 1/2 cup of bread crumbs. and 2 tablespoons of sherry. The mixture should be wet, but crumbly, so you might have to add a little more of breadcrumbs or butter, stuff the mushrooms, bake at 350 for 15 minutes.. soo good!

Answer 2

I found a spinach portabella stuffed mushroom on the Kraft foods website that was awesome.
Very simple and very easy.
portabella mushrooms; remove stems and set aside. Scrape the gills out of the caps.
fresh spinach
red pepper diced
minced garlic
salt pepper
parmesan cheese
portabella mushroom stems diced
kraft italian dressing

Saute spinach in skillet coated with the italian dressing. add remaining ingredrients except the parmesan cheese.
fill caps with spinach mixture and top with parmesan cheese and place in 375 oven for 12-15 min. until cheese is golden brown.
I added mozzarella cheese to the top of mine when they came out and it melted on its own. Served as a side, but could be a main course for vegetarians. Very yummy. Received alot of compliments from my guests.

Answer 3

Olive Garden Stuffed Mushrooms :

4-6 servings
8-12 mushrooms
time to make 45 min 10 min prep


8-12 fresh mushrooms
1 (6 ounce) can clams (drained and finely minced, save 1/4 cup of clam juice for stuffing)
1 green onion, finely minced
1 egg (beaten)
1/2 teaspoon minced garlic
1/8 teaspoon garlic salt
1/2 cup Italian style breadcrumbs
1 teaspoon oregano leaves
1 tablespoon melted butter, cooled
2 tablespoons finely grated parmesan cheese
1 tablespoon finely grated romano cheese
2 tablespoons finely grated mozzarella cheese (for stuffing)
1/4 cup finely grated mozzarella cheese (for garnish)
1/4 cup melted butter
fresh parsley (for garnish)

1. Preheat the oven to 350F.
2. Lightly oil a small baking dish.
3. Gently wash and stem mushrooms; pat dry (Save stems for another recipe).
4. Combine clams, onions, garlic salt, minced garlic, butter and oregano in a bowl and mix well.
5. Add Italian bread crumbs, egg, clam juice, mixing well.
6. Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.
7. Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).
8. Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.
9. Cover and place in oven for about 35- 40 minutes.
10. Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly.
11. Garnish with freshly diced parsley.
12. Serve hot.

Answer 4

Make sure that the parts your yaking out of the mushrooms, the stems, that you chop those up and put those in your filling mixture. Because of the water in mushrooms, this will keep it moist. If you're already doing this then try a different heat setting, 350 for about 15-20 minutes usually works for me with medium to large or large mushroom caps.

Answer 5

Make your stuffing as moist as you can before baking them.
Also, top them with your cheese JUST BEFORE serving them. If you're making so many that you have to cook them in advance and re-heat them, add a little chicken broth into the caps before you put them in the oven. This will help keep them from getting drier. Cover them while you're re-heating them.

Answer 6

I usually just stuff them with a mixture of crm cheese and crumbled bacon. Everyone loves them.

Answer 7

I love stuffed mushrooms!! i get all my recipes from kraft foods. they are easy...

http://www.kraftfoods.com