20 November, 2010

Chef recipes for Stuffed Mushrooms

This post contains three chefs' appetizer recipes and/or links for stuffed mushrooms. View tips for selecting and handling fresh mushrooms.
Photo and recipe via Food Network

Ina Garten's Sausage-Stuffed Mushrooms
Makes 16 (or 6 to 8 servings)
16 extra-large white mushrooms
5 Tbsp good olive oil (divided use)
2-1/2 Tbsp Marsala wine or medium sherry
3/4-LB sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5-oz mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2-1/2 Tbsp minced fresh parsley leaves
Salt and freshly ground black pepper

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Preheat the oven to 325ºF.

Remove the stems from the mushrooms and chop them finely. Set aside.

Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned.

Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally.

Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy.

Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer.

Bake until the stuffing is browned and crusty, about 50 minutes.

View original recipe.

Kristine Schug's Mushrooms Stuffed with Gorgonzola & Herbs
Makes 24 to 30 pieces
2 pkgs large domestic mushrooms (24-30 mushrooms)

For filling:
1/3-LB Gorgonzola cheese (5-6 oz.), at room temperature
1/2-LB cream cheese, at room temperature
1/4 cup scallions, chopped
2 Tbsp fresh rosemary or thyme (or both!), finely chopped
1/4 tsp freshly ground black pepper
1/4 cup broth (any type)
Large pinch sea salt
A few grindings of fresh black pepper
1/4 cup red wine (any varietal)

For garnish:
1/2 cup fresh parsley, chopped

Notes:  Chef Kristine says, "These mushrooms can be eaten as 'finger food' although they are a little messy.  Offering a small appetizer fork is best for this recipe."

Also, "The cheese filling can be prepared a few days in advance. Store in plastic container in refrigerator up to 4 days. Bring to room temperature before using."

Prepare cheese and herb filling:  Place the Gorgonzola and the cream cheese into the bowl of an electric mixer. Turn machine on at Low and mix the two cheeses together, scraping down the sides occasionally, until they are well blended but small pieces of Gorgonzola cheese are still visible.

Add the scallions, herbs and pepper and blend again until all ingredients are incorporated. Place the cheese mixture into a pastry bag (or heavy duty gallon-size plastic bag with corner cut off). A metal pastry tip is not necessary. Set cheese mixture aside.

Prepare mushrooms:  Place the mushrooms in a large colander and rinse them in cold water to remove any debris. Shake off excess water and then place mushrooms onto paper towels to dry off a bit. Next, carefully break off and remove each mushroom stem and discard it. 

Pipe Gorgonzola mixture into the space where each mushroom stem was. The cheese mixture should be a small mound inside each mushroom, filling the space but not overflowing. Take care not to over fill the mushrooms.

Cook the mushrooms 10 to 15 minutes before serving:  Mix the broth, salt, pepper and wine together in a small bowl. Pour the broth mixture into a 9- x 13-inch casserole dish. Place all the mushrooms into the casserole and place them into a pre-heated 375°F oven. Bake the mushrooms for 10 to 12 minutes, or until the mushrooms have softened and the cheese filling has just begun to brown a little.

Serve while warm:  Remove mushrooms from oven. Sprinkle chopped parsley over the surface of a serving platter or over individual hors d’oeuvre plates. Using a slotted spoon, place mushrooms onto platter, or divide the mushrooms (3 each for 8 -10 guests, or 2 each for 12-15 guests) among individual plates. Serve immediately (see Notes above).

The recipe above is from Chef Kristine Schug of Schug Carneros Estate Winery.

Rita Heikenfeld's Stuffed Mushrooms
Makes about 40 to 48 pieces
2-LBS mushrooms, caps removed (save for other uses)

For filling:
1-LB sausage, regular or hot
2 to 3 cups shredded Mozzarella
Palmful fresh basil, chopped or 1 generous tsp dried basil

For garnish:

Notes:  Chef Rita says, 'Depending upon the size of mushrooms, you may have stuffing left over. It freezes well.'

Preheat oven to 350ºF. Combine everything but mushrooms together. Stuff mushrooms and place on baking sheet. Bake 20-30 minutes until sausage is done. Sprinkle with parsley and serve.

View original recipe.

You might like:
Mushroom Quiche, J's

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