STUFFED MUSHROOMS IV
An 18th Century recipe that I have altered slightly. Better make a double batch because these go fast. Sausage can be substituted for ground beef if you'd like.
Provided by Jennifer
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
- In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
- Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
- Bake for 20 to 25 minutes in the preheated oven.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 2.6 g, Cholesterol 31 mg, Fat 9.1 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 5.1 g, Sodium 163.4 mg, Sugar 0.5 g
BEEF STUFFED MUSHROOMS
From our local paper, times are estimated with cooking time being oven time and reducing the sauce. Could be a appertizer with salad.
Provided by ImPat
Categories Lunch/Snacks
Time 45m
Yield 4 large mushrooms, 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak porcini mushroom in warm water.
- Preheat oven to 200°C.
- Drain the mushrooms once softened, reserving the soaking water, roughly chop mushrooms.
- Combine the mince, onion, garlic, chopped mushrooms, breadcrumbs, egg, parsley, salt and pepper in a bowl and mix well.
- Remove the stems from the field mushrooms and mound the mixture onto the caps, giving a rounded top, place onto a baking pan.
- Drizzle over the olive oil and bake in a 200C oven until browned - about 25 minutes for large mushrooms.
- Remove the mushrooms from the oven, and keep warm.
- Put the soaking liquid, wine and pan liquid/sediment from the baked mushrooms into a small pot and over a medium heat boil and reduce by half.
- Pour sauce over mushrooms and serve with a salad of choice for a complete meal.
BEEF TENDERLOIN STUFFED WITH GORGONZOLA AND MUSHROOM/WITH MERLOT
I make this recipe no less than 2 times a year. One is for my BDay (which is coming up) and the other is New Year's Eve. I got this recipe from Betty Crocker's Holiday Cookbook.
Provided by Barbara In Florida
Categories Roast Beef
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425.
- Cut tenderloin horizontally down length of beef, about 1/2 " from top of beef, to within 1/2 " of opposite side; open flat. Repeat with other side.
- Melt butter in 10" skillet over medium high heat. Cook mushrooms in butter until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley. Toss to combine.
- Sprinkle bread crumb mixture over beef to within 1" of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6" so it cooks evenly.
- Tie beef with kitchen string at 1 1/2" intervals.
- Place seam side down on rack in shallow roasting pan. Brush with oil, sprinkle with salt. Insert oven proof thermometer in thickest part of beef.
- Bake uncovered 30 to 40 minutes until thermometer reads at least 140 degrees.
- Cover loosely with foil and let rest 15 minutes. Temp should rise to 145 degrees.
- Merlot Sauce:.
- Heat all ingredients in a 1 qt sauce pan, stirring occasionally; reduce heat to low. Simmer uncovered 10-15 minutes until reduced and syrupy.
- Serve on the side with beef.
Nutrition Facts : Calories 649.1, Fat 37.4, SaturatedFat 15.8, Cholesterol 139.6, Sodium 358.2, Carbohydrate 33.6, Fiber 0.7, Sugar 22.1, Protein 38.5
ANDIE'S STUFFED MUSHROOMS
I made this recipe up for a party I had. Now I get calls all the time from people asking how to make it. The mushrooms are stuffed with hamburger meat, and are full of flavor.
Provided by Andrea Ramos
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.
- In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.
- Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.
- Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 11.7 g, Cholesterol 57.8 mg, Fat 22.3 g, Fiber 1.6 g, Protein 18.1 g, SaturatedFat 9.5 g, Sodium 308.8 mg, Sugar 2.5 g
MUSHROOM-STUFFED BEEF TENDERLOIN
Slices of tender beef filled with a savory mixture of mushrooms, bacon and bread crumbs. Elegant presentation for guests. Worth the expense for a special occasion.
Provided by littleturtle
Categories Roast Beef
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, cook bacon until crisp.
- Remove bacon; crumble and set aside.
- Drain skillet, reserving 1 tablespoon drippings.
- In the drippings, saute the mushrooms, onion and garlic until tender.
- Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
- Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
- Pinch meat together along the seam and secure with toothpicks.
- Combine butter with Parmesan cheese and brush over top and sides of meat.
- Press the remaining bread crumbs onto butter mixture.
- Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
- Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done).
- If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
- Let stand for 10 minutes, then remove toothpicks before slicing.
Nutrition Facts : Calories 397, Fat 25.9, SaturatedFat 10.4, Cholesterol 104.8, Sodium 254.2, Carbohydrate 13.6, Fiber 1.1, Sugar 1.6, Protein 26.1
BEEF AND MUSHROOM STUFFED PEPPERS
A beefy alternative to 'Italian-style' stuffed peppers, great with any white rice-based side dish, or mashed potatoes.
Provided by SKJHFG
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 50m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
- Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
- Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 17.6 g, Cholesterol 121.7 mg, Fat 42.6 g, Fiber 2.2 g, Protein 36.7 g, SaturatedFat 17.2 g, Sodium 1280.8 mg, Sugar 4.5 g
STUFFED MUSHROOMS
Serve these easy stuffed mushrooms with melted cheese, bacon lardons and breadcrumbs alongside a simple salad and crusty bread for a quick, fuss-free dinner
Provided by Member recipe by pigwidgeon
Categories Dinner, Lunch, Starter, Supper
Time 45m
Yield Serves 2 (makes 4-6)
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
- Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
- Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
- Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.
Nutrition Facts : Calories 432 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.2 milligram of sodium
SPINACH BEEF CHEESE STUFFED MUSHROOMS
combined several recipes.. it still seems a little bland - needs a bit more kick?? maybe a different cheese mixed in and only use half the cream cheese?? or maybe some italian or chili seasoning??? I used a bag of baby spinach --not sure how many ounces in it--same size as supermarket bagged salads
Provided by jobmom
Categories Vegetable
Time 1h15m
Yield 20-25 mushrooms, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- remove stems from mushrooms.
- place mushrooms in a baking dish.
- saute spinach, onion, chopped mushroom stems and garlic in olive oil until spinach is limp.
- add cream cheese and nutmeg.
- mix spinach mixture into ground beef.
- mix in the parmesan.
- scoop mixture into mushrooms.
- sprinkle additional parmesan cheese on top.
- bake at 350 for 30 to 45 minutes until crisp on top and beef is done.
Nutrition Facts : Calories 457, Fat 36.6, SaturatedFat 15.6, Cholesterol 100.3, Sodium 354, Carbohydrate 9.5, Fiber 2.8, Sugar 2.6, Protein 25
GROUND BEEF AND HAM STUFFED MUSHROOMS
These can be completely prepared and stored in the refrigerator until ready to broil, just bring down to room temperature for about 45 minutes before cooking --- make certain to cook the mushrooms caps first to release their moisture --- these are also good made with bulk Italian sausage meat or see my recipe#178446 this may be used in place of the ground beef or use a combo of each :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h
Yield 20-22 serving(s)
Number Of Ingredients 13
Steps:
- Prepare a large baking sheet.
- Carefully remove the stems off of the mushroom caps and finely chop; set aside.
- Place the mushroom caps stem side down on a baking sheet and place in a 375 degree F oven for about 12-15 minutes to release their moisture; set aside until cool enough to handle.
- Heat butter and oil in a large skillet until hot and cook the ground beef with onion and garlic until the beef is browned (about 8 minutes) stirring occasionally.
- Add in the chopped mushroom stems, chopped ham, Parmesan cheese and sherry; cook stirring for 5 minutes.
- Remove from heat and add in the bread crumbs, salt and pepper (or cayenne pepper if using); mix to combine.
- Divide and stuff the ground beef mixture into each mushroom cap pushing down into the cap using you fingers or the back of a spoon.
- Sprinkle with grated mozzarella cheese or Parmesan cheese.
- Set oven to broil heat and broil the caps about 3-inches from heat for about 2-5 minutes.
- Serve hot.
Nutrition Facts : Calories 71.7, Fat 3.5, SaturatedFat 1.5, Cholesterol 11.5, Sodium 50.2, Carbohydrate 3, Fiber 0.4, Sugar 0.8, Protein 3.8
MUSHROOM AND BACON STUFFED BEEF TENDERLOIN
A beef tenderloin is stuffed with fresh mushrooms, bacon and more yumminess, then roasted til delicious in this simple but elegant dish.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Pour 1 cup dressing over meat in shallow dish. Refrigerate 1 hour to marinate, turning after 30 min.
- Meanwhile, cook and stir mushrooms in remaining dressing in large skillet on medium-high heat 5 min. or until tender. Add stuffing mix and water; mix well. Remove from heat; stir in cheese and bacon.
- Heat oven to 450°F. Remove meat from marinade; discard marinade. Starting 1 inch from one end of meat, cut lengthwise slit down center of meat to within 1 inch of opposite end, being careful to not cut through to bottom of meat. Gently pull meat apart to make pocket; fill with stuffing mixture. Place on rack in roasting pan.
- Bake 45 min. to 1 hour or until meat is medium doneness (160°F). Let stand 10 min. before slicing to serve.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
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