stuffed mushrooms?

Question

anyone have any good stuffed mushroom ideas that are easy like with garlic and cheese or something (no meat) or simple veggies potatoes, carrots, peas or corn??

Answer 1

I mince the stems of the mushrooms and saute with garlic and onion, then mix with egg and breadcrumbs, put in cap of shroom, then top with shredded cheddar (or cheese of your choice). I drizzle olive oil in the base of the pan, sprinkle a touch of coarse salt and then bake about 25 min. Yum.

Answer 2

I got a great simple, easy, and cheap recipe!!

Get enough mushrooms for you and who ever else is eating...

Preheat oven to 350

Clean the mushrooms, taking out the steam and putting aside.

In a medium saute pan melt about 6 TBPS of butter.

Chop up the mushroom steams and add to melted butter cook for about 3-5 minutes.

Add some parsley(1/2tsp dried) and oregano (1/2tsp dried). Dice up 3 cloves of garlic( use less if you dont like garlic). Cook an additional 3 minutes.

Add Italian bread crumbs to the pan (enough till all butter is absorbed) Don't worry if you add to much, just add more butter...you want to be about the consisity of stuffing...cook until stuffing is browned. Add 3TBSP of grated parmaean cheese.
Mix...

Let stuffing cool. Then stuff all the mushroom tops.

Bake in oven for 10-15 minutes until brown and crispy on top.

Take the mushrooms out and add more cheese to the top!

ENJOY!!
Hope you like this one, my hubby and all my friends I've made it for are in LOVE with the mushrooms!

Answer 3

Never heard of them with carrots, peas or corn. Usually, bread crumbs. garlic, cheese, etc.........Crab meat Rocks in Mushrooms!

Answer 4

I make a simple stuffing with bread crumbs, olive oil, grated cheese, pepper, oregano - fill mushroom caps and bake.

Answer 5

Chop up the mushroom stems, mix them w/ some pesto sauce, bread crumbs & minced scallions or shallots. You can also add a little bit of ricotta cheese & sprinkle w/ grated parmasaeno or mozzerella.

Answer 6

Jimmy's right on - a simple stuffing of breadcrumbs, garlic, herbs and cheese is classic and will always taste wonderful!

Answer 7

yes Use sweet peppers like the green ones i make this recipe by my self or with my mom sometimes for a special reason.....

* Sweet peppers
* Corn
*Smashed peas to keep the ingrediants together
*Carrot stubs

Cook for like 30 minutes or 3 minutes over 30

try it and email me back about ho wit worked and tasted

~[e-mail]

Answer 8

Very much so. I get the portabello mushrooms stuffed with crab salad. I grill them, yum.

Answer 9

I think you'll really like this recipe http://recipes.ashwita.com/2007/08/stuffed-mushrooms.html

Its easy and tasty, and I make almost every weekend after I discovered it on this site.

Answer 10

Crabmeat Stuffed Portobello Mushroom Caps

4 large (4 to 5-ounce) portobello mushroom caps, stemmed
3 tablespoons olive oil
1 1/4 teaspoons salt
3/4 teaspoon freshly ground white pepper
2 tablespoons unsalted butter
1/4 cup small-diced onions
2 tablespoons all-purpose flour
1 cup whole milk
Pinch freshly grated nutmeg
1/2 pound lump crabmeat, picked over
1/3 cup grated Gruyere
4 teaspoons bread crumbs

Preheat the oven to 400 degrees F.
Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.

Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.

Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.

Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

Fresh Herb and Goat Cheese Stuffed Grilled Portobellos

5 large portobello mushrooms, stems removed
Extra-virgin olive oil
Salt and pepper, to taste
8 ounces fresh goat cheese
1 small clove garlic, minced
2 sprigs fresh thyme
2 sprigs fresh cilantro
1 sprig fresh rosemary
1 sprig fresh dill
3 to 4 large fresh basil leaves

Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.

Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.

When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.

Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.

Crab-Salsa Stuffed Mushrooms

36-40, 2-inch diameter fresh mushrooms
1cup extra virgin olive oil
1/2 cup white wine vinegar
1/4 tsp white pepper
2-3 cloves of garlic, finely chopped
1 5-ounce cream cheese
4 ounces of fresh crab meat (drained, flaked, and cartilage removed), or canned
4 tsp. green onions, finely chopped
1/2 cup salsa, mild or hot
2-3 dashes of hot sauce, optional

Clean mushrooms and let dry. Remove stems from mushrooms and place in resealable bag set in a bowl. In another bowl, mix oil, vinegar, pepper and the garlic and pour over the mushrooms. Place the mushrooms in the refrigerator for at least 6-24 hours (the longer the better).
Stir cream cheese and salsa together and fold in the crabmeat. Drain the marinade from the mushroom caps. Pat the caps dry. Place the mushroom caps on a baking sheet and fill with crabmeat mixture. Broil (4 inches from heat) for about 5-7 mins until hot and starts to bubble. Serve warm with extra salsa on the side and sprinkle with chopped green onions. If you want, add hot sauce to crabmeat mixture before broiling.

hope these help. enjoy.