What's a good recipe for stuffed mushrooms?

Answer 1

Hi !!!
Here you go...ENJOY!!!

Crab Stuffed Mushrooms

"This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first."

Original recipe yield:
6 servings

PREP TIME 25 Min
COOK TIME 15 Min
READY IN 40 Min

INGREDIENTS
1 pound fresh mushrooms
7 ounces crabmeat
5 green onions, thinly sliced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground savory
ground black pepper to taste
1/4 cup grated Parmesan cheese
1/3 cup mayonnaise
3 tablespoons grated Parmesan cheese
1/4 teaspoon paprika

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
Bake for 15 minutes. Remove from oven, and serve immediately

-----------AND...

Stuffed Mushrooms

INGREDIENTS:
1 dozen fresh large mushrooms
1/2 cup melted butter, divided
2 tablespoons finely chopped green bell pepper
3 tablespoons finely chopped onion
1 1/2 cup fresh bread crumbs
1/2 teaspoon salt
dash black pepper
dash ground cayenne pepper
Parmesan cheese

PREPARATION:
Directions for stuffed mushrooms
Clean mushrooms; remove stems, leaving caps whole. Chop stems. Sauté mushroom caps in 3 tablespoons of butter; set aside. Sauté chopped stems, green pepper, and chopped onion in remaining butter until onion is tender; stir in bread crumbs, salt, pepper, and cayenne pepper.
Stir to mix well. Stuff each mushroom cap with bread crumb mixture; sprinkle each stuffed mushroom with a little Parmesan cheese. Place stuffed mushrooms in a greased baking dish. Bake at 325° for 15 minutes. Stuffed mushrooms serve 8.

--------AND, LASTLY...

Stuffed Mushrooms With Ham

These would also be very good with crumbled cooked bacon, about 1/4 cup, if you don't have or care for the ham.

INGREDIENTS:
1 pound large mushrooms
4 tablespoons butter plus a little for greasing baking dish
4 green onions, with much of the green, trimmed
1/2 cup finely minced ham
1 small clove garlic, finely minced
2 cups coarsely chopped baby spinach
1 cup fresh bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 cup Mozzarella 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.
Heat remaining 2 tablespoons of butter in a skillet.
Chop green onions; combine with reserved chopped mushroom stems, ham and garlic. Add to skillet along with the spinach; sauté until tender. Add bread crumbs, salt, and pepper to vegetable mixture; stir well. Add a little cream to moisten more if necessary. Fill each mushroom cap with a little of the stuffing, mounding up. Sprinkle with Mozzarella cheese. Bake at 350° for about 20 minutes, until cheese is melted and mushroom caps are tender.
Makes about 16 to 20 stuffed mushroom appetizers.

Answer 2

I stuff mine with cream cheese, green onions-chopped, dash of garlic (sometimes I add grated cheese too) and then top with a thin pat of butter. Cook 350 degrees for 20 minutes and then broil for 1 minute to brown tops.

Here is an EXCELLENT recipe from a local restaurant that everyone requests:

Mushrooms Wattnott

1 1/2 pounds cream cheese, softened

1 1/4 pounds sour cream

1 1/4 pounds mayonnaise

5 small green onions, finely chopped

2 slices bacon, cooked and chopped

1/2 tablespoon seasoning salt

1/2 ounce Worcestershire sauce

1 tablespoon lemon concentrate

Garlic-Lemon Butter, recipe follows

1. Place the softened cream cheese in a mixer. Add the remaining ingredients and mix thoroughly.

2. Remove the stems from medium-size mushrooms and fill the cavities with the sour cream mixture.

3. Place the mushrooms in a serving dish, cover with Garlic-Lemon Butter and bake in a preheated 350-degree oven until the tops become golden brown.

Note: The serving dish of mushrooms, including the butter on top, can be prepared the day ahead, covered with plastic wrap, and stored in the refrigerator.


Garlic-Lemon Butter

2 pounds butter

1 1/4 ounces lemon concentrate

1/2 cups fresh garlic, minced

1. Thoroughly blend all ingredients in a mixer. Store in a plastic container in the refrigerator until needed.

Answer 3

Mexican Stuffed Mushrooms Recipes


Ingredients:
1 pound hot sausage
1/3 cup soy sauce
1 clove garlic
2 pounds large mushrooms


Directions:

Mix together the first 3 ingredients. Stuff mushrooms. Bake at 350 degrees for 20 minutes or until sausage is done

Answer 4

I made these for a Christmas dinner for a bunch of my friend..
I got rave reviews..

Core your mushrooms caps..Getting as much of gill out as you can without breaking them..

Add..1/2 cup Italian-style dried bread crumbs
1 cup grated Parmesan
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees F.
Stir the bread crumbs, 1/2 C. fresh grated Parmesan, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Sprinkle rest of cheese over the top. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Answer 5

Take off the stems of 1 lb mushrooms. Finely mince stems.
Finely mince some shallots and garlic (about 1 T of shallot and 1 t of garlic). Saute stems, shallot and garlic in 1 T butter until translucent. Add some more butter (1-2 T) and toss in some cracker crumbs (1/2 cup - you can use bread crumbs) (yau an also add crab meat (1/4 cup). make sure you add enough butter to moisten all the crumbs. Stuff the caps, If you want to you can add some monterey jack cheese that has been thinly sliced on top. BRoil until lightly browned.

Answer 6

I don't have a recipe but all you have to do is get a flavored cheese, like herb or dun dried tomato cheese almost like cream cheese. Put that into the caps of the mushrooms and then you can make or by the batter that you dip it in. They are delicious. I prefer them without anything. OH! the batter packages can be bought at the grocery store. You do very little to it and its ready to go.

Answer 7

Stuffed Mushrooms
* 2 tablespoons chopped fresh parsley
* 4 leaves lettuce
* 1 pinch salt and paper
* 1/4 cup (50 ml) chopped celery
* 8 large fresh mushrooms
* 2 tablespoons chopped onions
* 1 teaspoon oil
Wash and dry the mushrooms. Delicately remove the stems, and chope. Lay the tops in the skillets. Add water up to half the mushrooms. Cook over low heat for 5 minutes. Heat the oil in a skillet. Add the chopped mushrooms stems, all of the other vegetables and seasoning. Cook over low heat for 4 minutes. Stuff the tips with this mix. Serve on a lettuce flat.


Sausage Stuffed Mushrooms

24-32 large mushrooms,wiped clean
1 pound Italian sausage, hot or mild
1 small onion, minced
1/2 cup parmesan cheese
1/4 cup seasoned bread crumbs
1 tsp. minced fresh garlic
1 tsp. fresh chopped parsley
Preheat oven to 350 degrees. With a tsp. hollow out mushrooms, carefully
scraping out the inside. Be careful not to break the mushrooms. Reserve
scrapings. In a medium skillet, brown sausage,onion and mushroom scrapings.
Drain, and return to skillet. Add cheese, crumbs, garlic and parsley to pan and
mix well. Remove from heat. Stuff mushrooms with mixture, mounding slightly.
Place on sheet pan and bake about 15 minutes. Sprinkle with extra parmesan
cheese.

Stuffed Mushrooms

12 large mushrooms
1 cup soft fine bread crumbs
4 tbsp. butter
1/2 cup finely chopped tomato
1/4 cup shredded cheddar cheese
2 tbsp. parsley
1-1/2 tsp. salt
1/4 tsp. dried them
1/4 tsp. pepper
1 tsp. lemon juice

Remove stems from mushrooms and chop finely. Combine stems, bread crumbs,
tomatoes, cheese and seasonings with 2 tbsp. butter. Fill mushroom caps with
mixture and dot with butter and lemon juice. Broil 5-8 minutes. Makes 12
mushrooms.


Cheesy Pesto Stuffed Mushrooms
Yield: 6 Servings

Ingredients
14 oz. large stuffing mushrooms (approximately 16)
3/4 cup packed basil leaves
1-1/2 tablespoons olive oil
1-1/2 tablespoons toasted pine nuts
1 tablespoon grated Parmesan cheese
1/2 teaspoon minced garlic
2 tablespoons chicken stock or water
1/4 cup 5% ricotta cheese

Directions
Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan
spray.
Wipe mushrooms clean and gently remove stems; reserve for another purpose.
Put caps on baking sheet.
Put basil, olive oil, pine nuts, Parmesan and garlic in food processor;
process until finely chopped, scraping down sides of bowl once. Add stock
through the feed tube and process until smooth. Add ricotta and process
until mixed.
Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or
until hot.


Stuffed Mushrooms
2 lbs. Fresh mushrooms
6 T.margarine
8 oz. Cream Cheese -- softened
1/2 c. blue cheese -- crumbled
2 T. onions -- chopped

Remove mushroom stems and chop them to measure 1 cup... Cook half of
the mushroom CAPS in 3 Tb of margarine over medium heat for 5 min.,
and then drain... Repeate with remaining mushrooms & margarine...

Combine cream cheese, blue cheese, mixing well until blended... Stir
in chopped stems and onions, then fill mushroom caps...

Place on cookie sheet and broil until golden brown