31 July, 2012

Stuffed Mushrooms (recipes & links)

This post contains five appetizer recipes for Stuffed Mushrooms. View tips for selecting and handling fresh mushrooms here.

  • Bacon-Stuffed Mushrooms
  • Chefs' recipes
  • Herb-Stuffed Mushrooms
  • Sausage-Stuffed Mushroom Caps (about 20-pieces)
  • Sausage and Thyme Mushrooms with Raisins (36- to 40-pieces)
  • Shrimp Stuffed Mushrooms Marsala (12- to 15-pieces)


Bacon-Stuffed Mushrooms
Servings not stated; I suspect about 18 pieces
1-lb. large fresh mushrooms

1 (8-oz) pkg cream cheese, softened
2 tsp Worcestershire sauce
2 tsp lemon juice
1 small onion, finely chopped
10 strips bacon, fried crisp and crumbled
1/8 tsp garlic salt
1 Tbsp chopped fresh parsley

Preheat oven to 350⁰F.

Clean mushrooms; remove stems and use for another purpose.

In a medium bowl, combine remaining ingredients. Stuff mushroom caps with cream cheese mixture; place on lightly greased cookie sheet. Bake in preheated 350ºF oven for twenty-five to thirty (25 to 30) minutes. Serve hot.

Jeannie D. contributed this Stuffed Mushrooms recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 78.

This blog post contains appetizer recipes for stuffed mushrooms.
These mushrooms are filled with sautéed mushrooms and green onions, bread crumbs and two types of cheese, and then topped with Parmesan. Pat K says you can prepare these ahead, refrigerate until use, and bake as directed when ready to serve.

Herb-Stuffed Mushrooms
Recipe states "Serves 50," however, I suspect yield is 25- to 30-pieces
1.5-lbs. large, fresh mushrooms

1/2 cup butter, divided
3 Tbsp finely chopped green onion
1/2 cup chopped parsley
1/2 cup bread crumbs
1 tsp Italian seasoning or 1 tsp savory, oregano or basil
1/2 tsp salt
1/8 tsp pepper
1/8 tsp garlic salt
4-oz Cheddar cheese, shredded
4-oz Monterey Jack, shredded
1/4 cup grated Parmesan cheese

Preheat oven to 350⁰F.

Remove mushroom stems and chop very finely. In a skillet, melt 1/4 cup butter and sauté stems. Remove stems from pan; set aside.

Melt remaining butter in skillet; sauté onion, crumbs, parsley and spices. Add shredded Cheddar and Monterey Jack and melt; mix in sautéed stems.

Stuff skillet mixture into mushroom caps and sprinkle with Parmesan cheese. Bake on a cookie sheet in preheated 350ºF oven for twenty (20) minutes. Serve hot.

Pat K. contributed this Herb-Stuffed Mushrooms recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 77.

These mushrooms are filled with a mixture of sausage, sautéed mushrooms and bread crumbs.

Sausage-Stuffed Mushroom Caps
Servings not stated; I suspect about 20-pieces
1-lb. fresh mushrooms
1/4-ld. bulk seasoned sausage
1/2 cup breadcrumbs
1 Tbsp butter, melted

Preheat oven to 350⁰F.

Wash mushrooms gently. Remove stems and chop into fine pieces. In a skillet, brown sausage; do not overcook. Add mushroom stems; sauté with sausage until tender.

Add bread crumbs and butter, mixing well. Stuff mushroom caps with sausage mixture; place in 13- x 9- x 2-inch baking dish. Bake in preheated 350ºF oven for fifteen to twenty (15 to 20) minutes. Serve hot.

Paula G. contributed this Sausage-Stuffed Mushroom Caps recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 78.

These mushrooms are stuffed with Jimmy Dean Hearty Sausage Crumbles, raisins, Parmesan cheese and fresh bread crumbs.

Sausage & Thyme Mushrooms with Raisins
Makes 36 to 40 pieces
36 to 40 large whole fresh mushrooms (about 1.5-lbs.), stems removed and reserved

1 Tbsp olive oil
1 cup Jimmy Dean® Hearty Original Sausage Crumbles
1/4 cup raisins, chopped
1/4 cup green olives, chopped
2 Tbsp finely chopped pine nuts
1/2 cup shredded Parmesan cheese
1/2 cup fresh bread crumbs

Prep Time: 45 minutes
Cook Time: 20 minutes 
Preheat oven to 350⁰F. 

Finely chop enough mushroom stems to measure 1/2 cup; discard any remaining stems. Place mushroom caps, rounded-sides down, into the bottom of lightly greased shallow baking pans.

Combine olive oil and mushroom stems in a large skillet; cook and stir for two (2) minutes. Stir in sausage crumbles; stir until sausage in hot, about three to four (3 - 4) minutes.

Stir in remaining ingredients. Spoon into mushroom caps.

Bake until mushrooms are tender and stuffing is lightly browned, about twenty (20) minutes.

The Sausage and Thyme Mushrooms with Raisins recipe above is from Jimmy Dean® Sausage.

These mushrooms simmer in Marsala while baking and are filled a seasoned crumb mixture and topped with fresh shrimp and Mozzarella cheese. 

Shrimp Stuffed Mushrooms with Marsala
Makes 12 to 15 pieces
1-lb. extra large whole fresh mushrooms
Chicken stock for parboiling stems

1 cup Italian-Style bread crumbs
1/2 to 3/4 cup grated Parmesan cheese, according to personal preferences
4 Tbsp extra virgin olive oil
2 tsp unsalted butter, melted
1 clove roasted garlic, diced
Kosher salt to taste
Ground white pepper to taste

About 12 to 15 medium (size 41/50) shrimp, peeled and deveined with tails intact
Shredded mozzarella cheese
1/2 cup Marsala wine

Add cooked, shredded chicken breast instead of shrimp.
Use Gorgonzola or blue cheese instead of the Parmesan cheese.

Clean mushooms and parboil stems
Clean mushrooms gently but thoroughly (tips). Then, pat dry with paper towels. 

Use the tip of a knife to remove the stems, discarding those with shriveled ends. Place the remaining stems in boiling chicken stock (or water) for ten (10) minutes. Then, drain well and dice. 

Prepare pans
While parboiling the mushrooms, preheat oven to 350ºF. Lightly oil each compartment of the mini muffin pans. 

Then, place one clean, dry mushroom cap, rounded-side down, into each compartment; set pan aside.

Prepare filling
In a medium bowl, combine the drained, diced mushrooms with all of the Filling ingredients; stir to mix well. Spoon some of the Filling onto each of the mushroom caps. 

Top and bake
Distribute the shrimp and shredded mozzarella among the mushrooms. 

Into one side of each baking compartment, spoon in about 1 tsp of the Marsala. 

Bake in preheated oven until mushrooms are tender and cheese is lightly browned, about fifteen to twenty (15 to 20) minutes.

Remove from oven. Be careful of rising steam when arranging mushrooms on serving tray. Serve immediately with cocktail plates and forks.
You might like:
Mushroom Quiche, J's

Appetizers & Snacks > warm
Italian / Italian-style (2)

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