Posted by Unknown on July 27, 2001 at 10:28:48:
In Reply to: mushrooms posted by Sally on July 27, 2001 at 07:28:21:
STUFFED MUSHROOMS (1)
=====================
Select large, firm mushrooms w/underside still tightly closed.
Wash in cold water and dry. Carefully remove stems and reserve.
Fillings:
---------
1. Bacon-Cheese
---------------
7 slices bacon, cooked, drained, crumbled
8 oz. cream cheese, softened
1 bunch green onions, finely chopped
dash garlic salt
1/3 cup mushroom stems, minced
3 tblsp butter, melted
Mix cream cheese, onion, garlic salt, mushroom stems, and bacon. Brush
prepared caps with melted butter, fill, place in shallow baking dish
with 2-4 T. water. Bake 20-25 min. at 350 deg.
2. Bleu Cheese
--------------
1/2 cup fine minced mushroom stems
1/4 cup fine chopped green onion
2 tblsp margarine
8 oz cream cheese
1/2 pkg bleu cheese salad dressing mix
2 tblsp milk
Saute mushroom stems and onions in margarine 5 min. Mix cream cheese,
dressing mix and milk. Mix in onion mixture. Fill prepared caps. Bake
20-25 min. at 350 deg.
3. Crab-Cheese
--------------
1 pkg. (6 oz) frozen crab, thawed and drained
3 tblsp mayonnaise
2 tblsp chopped green onion
2 tblsp gold raisins
1/4 cup shredded sharp cheddar
1 tsp. curry
fresh grated parmesan
Mix all but parmesan. Fill prepared caps. Sprinkle w/parmesan and
broil 6-8 in. from heat.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: arielle@taronga.com (Stephanie da Silva)
STUFFED MUSHROOMS (2)
=====================
Ingredients:
------------
1 large tomatoe
1 large yellow onion
several very large mushrooms
garlic (optional)
salt
pepper
olive oil
Instructions:
-------------
Wash the mushrooms, cut off the tip of the stems, and remove the stems,
(I also peel the outer skin of the mushroom, but some people find this
excessive). Chop the mushroom stems into very small bits. Coat the
outer poriton of the caps with olive oil. Finely chop onion, garlic,
and tomato. Fry onion and garlic in olive oil (just a little bit),
until soft. Add mushroom bits, tomato, salt and pepper to taste. Fry
until mushroom bits start to soften. Place mixture in mushroom caps,
and fry or grill until caps soften. (I prefer grilling, but its a lot
more work). Serve. I find that steak is an excellent complement to
this dish.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: arielle@taronga.com (Stephanie da Silva)
STUFFED MUSHROOMS (3)
=====================
Here's a super easy one. Take frozen creamed spinach and fill the
mushroom caps. Top with grated parmisan cheese and bake until cheese
starts to brown at about 350. I do this when people drop in and I don't
have anything prepared.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: arielle@taronga.com (Stephanie da Silva)
STUFFED MUSHROOMS (4)
=====================
Ingredients:
------------
3 large pkg big mushrooms
1 pkg regular pork sausage
Salt and pepper to taste
1-1/2 - 2 tblsp dried onion
Instructions:
-------------
Snap off stems, wash and cut up. Cook in margarine/butter, about 2
tablespoon. Don't add any water. Salt and pepper to taste and a little
bit of onion, dry about 1 1/2 to 2 tablespoon, or more if you like.
Cook for about 20-30 minutes. When cooked, chop fine. Wash mushroom
caps and drain on paper toweling. Mix together the sausage and the
cooked mushrooms. Stuff the caps and bake for 20-30 minutes at 375
degrees. Remove from pan and arrange on platter/plate. If you use more
packages of mushrooms, use more sausage, and increase the other
ingredients accordingly.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: arielle@taronga.com (Stephanie da Silva)
STUFFED MUSHROOMS (5)
=====================
Ingredients:
------------
12 large mushrooms
2 tblsp butter
1 medium onion
2 tblsp dry white wine
1/2 cup bread crumbs
2 tblsp fresh snipped parsley
1 tblsp lime juice
2 cloves garlic finely chopped
1 tsp dried oregano leaves
3 oz shredded jack cheese
freshly ground pepper
Instructions:
-------------
Remove steams from mushrooms and finely chop. Melt butter in skillet.
Cook mushroom caps top side down until light brown. Remove with
slotted spoon, draining liquid from inside caps. Cook onion in same
skillet until tender. Stir in wine. Simmer uncovered 2 minutes. Stir
in chopped stems. Add remaining ingredients except cheese. Mix
completely. Put caps on ungreased baking sheet. Place stuffing in
caps. Sprinkle with cheese. Broil until cheese melts (about 3
minutes).
Note:
-----
This is great for company, as it can completely be made ahead of time.
Just stuff the mushrooms, and put the entire baking sheet into the
fridge. When you want to serve it, put it in 375 degree oven for about
15 minutes or until cheese melts.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: arielle@taronga.com (Stephanie da Silva)
STUFFED MUSHROOMS, ITALIAN STYLE (1)
====================================
(Makes 4 to 6 portions)
Ingredients:
------------
12 large fresh mushrooms
6 tblsp salad or olive oil, divided
Salt
1 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp onion powder
1/4 tsp basil leaves, crumbled
1 egg, slightly beaten
Instructions:
-------------
Preheat oven to 350 degrees. Rinse mushrooms and pat dry. Remove
stems; reserve for later use. Brush outsides of the caps with 4
tablespoons of the oil; sprinkle lighlty with salt. Place, cavity side
up, in a shallow baking pan. Chop stems very fine (makes about 1 cup).
Mix with bread crumbs, cheese, 1/2 teaspoon salt, onion powder and
basil. Stir in egg. Spoon into mushroom caps. Dribble with remaining
2 tablespoons oil. Bake for 30 minutes. Serve hot.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: arielle@taronga.com (Stephanie da Silva)
STUFFED MUSHROOMS, ITALIAN-STYLE (2)
====================================
(Makes 16 mushrooms)
Ingredients:
------------
16 medium mushrooms
1 large clove garlic, minced
1/2 lb hot Italian sausage, casings removed
5 green onions, chopped
1 tsp Worcestershire sauce (optional)
1/2 cup shredded Monterey Jack cheese
Olive oil
Italian seasoning, crushed
Instructions:
-------------
Remove stems from cleaned mushrooms by gently twisting base to snap off.
Chop stems and set aside. Generously coat inside and outside of each
mushroom cap with oil. Place in baking dish, open side up. Sprinkle
insides with Italian seasoning to taste. Heat 1 tablespoon oil in
skillet and saute garlic. Add sausage, crushing with spoon into smaller
pieces. Cook thoroughly, then add chopped mushroom stems. Stir-fry 1
minute. Add green onions and stir-fry another minute. Add
Worcestershire. Stuff each mushroom cap generously with sausage filling
and sprinkle with cheese. Broil 10 to 12 inches from heat 2 minutes, or
until cheese is melted.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: arielle@taronga.com (Stephanie da Silva)
STUFFED MUSHROOMS PARMIGIANA
============================
(Makes 12)
Serve these Italian-flavored mushrooms as a side dish or an appetizer.
Ingredients:
------------
12 large mushrooms
2 tblsp butter or margarine
1 medium onion, finely chopped
2 oz pepperoni, finely diced
1/4 cup finely chopped green bell pepper
1 small clove garlic, minced
1/2 cup finely crushed cracker crumbs
3 tblsp grated Parmesan cheese
1 tblsp minced parsley
1/4 tsp dried oregano, crushed
Seasoned salt
Pepper
1/3 cup chicken [or vegetable] broth
Instructions:
-------------
Rinse and dry mushrooms. Remove, finely chop and reserve stems. Melt
butter in skillet. Add onion, pepperoni, green pepper, garlic and
chopped mushroom stems. Cook until all vegetables are tender but not
brown. Add crumbs, cheese, parsley and oregano and season to taste with
seasoned salt and pepper. Mix well. Stir in chicken broth. Spoon
filling into mushroom caps, rounding tops. Place caps in shallow baking
pan with about 1/4 inch water. Bake, uncovered, at 325F 25 minutes, or
until heated through.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: grm+@andrew.cmu.edu (Gretchen Miller)
VINEGARETTE MUSHROOMS
=====================
Ingredients:
------------
8 oz fresh mushrooms
1/4 cup balsamic vinegar
1/4 cup + 2 Tbsp cider vinegar
1/4 cup olive oil
1 small white onion, minced fine
1 tsp oregano
2 tblsp lemon juice
Instructions:
-------------
Clean the mushrooms and boil them for 10 minutes in a mixture of 2 Tbsp
cider vinegar and enough boiling water to cover.
Mix all other ingredients together. Add mushrooms. Refrigerate
overnight.
STUFFED PORTABELLA MUSHROOMS
Serves 2
1/4 cup coarse fresh bread crumbs
3/4 oz freshly grated Parmesan (1/4 cup)
1 Tablespoon chopped fresh flat-leafed
parsley leaves (I used curly leaf
2 portabella mushrooms (each about 4" in
diameter)
1 tablespoon extra-virgin Olive Oil, use a
good quality tasting oil
Preheat broiler.
In small bowl stir together bread crumbs,
Parmesan, parsley, SMALL amount of salt (I
used too much, the Parmesan was already
salty) and pepper to taste. Cut off and
discard mushroom stems (I always remove the
gills too before cooking, I don't like the
appearance of the gills after they've been
cooked, I save them for stock).
Put mushrooms, gill sides down, on a baking
sheet and brush tops with 1/2 tablespoon
oil. Broil mushrooms 2 to 3" from heat
until golden, about 2 1/2 to 3 minutes.
Turn mushrooms over and season with SMALL
amount of salt and pepper. Broil mushrooms
2 1/2 to 3 minutes more. Mount bread-crumb
mixture onto mushroom centers and drizzle
with remaining 1/2 tablespoon oil. (I mixed
the oil with the stuffing mix and THEN
filled the mushroom...it stayed in place
better).
Broil stuffed mushrooms until stuffing is
golden brown, 1 to 2 minutes (mine only took
1 minute). They come out looking real nice!
Serves 2 as a side dish. (I served mine on
the side of a salad plate along side a crisp
green salad). They were excellent!