Can anyone tell me a good recipe for stuffed mushrooms?

Answer 1

Vegetarian Stuffed Mushroom

Ingredients:
- 2 tablespoons olive oil
- 2 green onions, finely chopped
- 1/2 cup bread crumbs
- 1/2 cup seitan
- 1 teaspoon marjoram
- 1/4 teaspoon garlic powder
salt and pepper to taste

Directions:
1. Wipe mushrooms with a damp cloth.
2. Break off the stems and trim off the ends.
3. Set caps aside.
4. Finely chop the stems.
5. In a heavy skillet, heat olive oil, green onions, and mushroom stems.
6. Saute for 3 minutes, stirring well.
7. Add bread crumbs, seitan, marjaram, garlic powder and salt and pepper.
8. Stir well and cook for 2 minutes.
9. Pack the filling in the cavities of the mushroom caps.
10.Brush a skillet lightly with oil and place the caps in the skillet, filled side up.
11.Brown the caps for a minute or two, reduce heat and add stock to the bottom of the skillet.
12.Cover and simmer for 20 minutes.
13.The caps can also be baked uncovered at 375° for 15-20 minutes.

Answer 2

BAKED STUFFED MUSHROOMS

1 stick butter
1 small onion, minced
3 tablespoons Parmesan cheese
1/3 cup sweet Vermouth
1/2 teaspoons Worcestershire sauce
1 cup plain bread crumbs
1 lb. mushrooms (remove stems and finely chop)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic powder
1/4 teaspoon oregano

Melt butter in skillet. Cook onion until translucent. Add chopped stems. Sitr in bread crumbs, seasonings, and cheese. Brown lightly. Add sweet Vermouth last. Toss lightly to combine well. Stuff mushroom caps with mixture. Bake at 350°F for 15 minutes.

Answer 3

I don't know where you are from or what is easy to get, but here in south Louisiana, mushrooms are always stuffed with crab meat and Italian style bread crumbs.

you cook down some fine chop onions, celery, garlic, and bell peppers till everything is soft. Then add crab meat, just till it is full warmed. Stuff the mushroom heads then cover with breadcrumbs. Bake till the heads turn soft and bread crumbs turn golden brown.

Sorry I don't measure anything just add till it looks good.

Answer 4

*******STUFFED MUSHROOMS WITH SPINACH (EASY!)
2 pkg. of button mushrooms
1 pkg. Stoeffers frozen spinach souffle
Parmesan cheese
Clean mushrooms, barely defrost the souffle and spoon into mushrooms buttons. Top with Parmesan Cheese.
Bake for 20 minutes until bubbly!
Too easy to be this good!!!!

Answer 5

I do them with shredded sharp chedder cheese, crumbled bacon, and mayo. I know it sounds gross, but it is awesome. I'm not sure about how much of each. Just shred the cheese and add mayo, not too much. You want the cheese to be lightly covered and stir in some bacon. I use the bacon crumbles from the salad topic section.

Answer 6

Crab Stuffed Mushrooms

INGREDIENTS
36 large fresh mushrooms
1/2 cup butter, divided
1 1/2 cups finely chopped onions
3 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
3 tablespoons lemon juice
1/2 cup mayonnaise
1/4 cup minced fresh parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

DIRECTIONS
Remove stems from mushrooms; set caps aside. Finely chop stems. In a skillet, melt 1/4 cup butter; saute stems and onions until tender. In a bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well.
Stuff into mushroom caps; sprinkle with Parmesan cheese. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Melt remaining butter; drizzle over mushrooms. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through. Serve warm.

Sausage Stuffed Mushrooms

INGREDIENTS
24 large fresh mushrooms
1 pound bulk Italian sausage
1/2 cup chopped green onions
1 cup spaghetti sauce
1 cup shredded mozzarella cheese

DIRECTIONS
Remove mushroom stems; set caps aside. Chop stems; set aside. In a skillet, cook sausage over medium heat until no longer pink; remove with a slotted spoon. In the drippings, saute onions and mushroom stems. Stir in spaghetti sauce and sausage. Stuff into mushroom caps. Sprinkle with cheese. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 12-15 minutes or until cheese is melted.

Renaissance Stuffed Mushrooms (Vegatarian)

INGREDIENTS
12 large mushrooms
1 tablespoon olive oil
2 cloves garlic, peeled and minced
3 tablespoons chopped green onions
1 (8 ounce) package cream cheese, softened
3 tablespoons port wine
1 teaspoon Italian-style seasoning
1/4 cup grated Parmesan cheese
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
2 dashes hot pepper sauce

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Remove stems from mushrooms. Set aside caps. Finely chop stems, discarding hard pieces.
Heat olive oil in a medium saucepan over medium heat. Stir in mushroom caps, garlic and green onions. Cook and stir until soft, about 4 minutes. Remove from heat and allow to cool until easily handled.
In a medium bowl, mix together chopped mushroom stem pieces, cream cheese, port wine, Italian-style seasoning, Parmesan cheese, Cheddar cheese, ground black pepper and hot pepper sauce.
Stuff mushroom caps with the mushroom stem mixture. Arrange on a medium baking sheet and bake in the preheated oven 20 to 25 minutes, or until lightly browned.

Answer 7

you can either use ground pork (seasoned) or ground beef.