STUFFED MUSHROOMS
For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 28 mushrooms
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
- Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams
ELIZABETH SCHOONOVER'S STUFFED MUSHROOMS
These tasty stuffed mushrooms, from Elizabeth Schoonover of Vienna, Virginia, are ideal appetizers for holiday parties.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. In a food processor, pulse bread until fine crumbs form (you should have about 1 cup). In a large bowl, toss breadcrumbs with cheese, parsley, and garlic; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Using one hand, dip a mushroom in melted butter to coat completely; transfer to breadcrumb mixture. With other hand, stuff mushroom with filling, patting some mixture on bottom and sides. Place, stemmed sides up, on a rimmed baking sheet. Repeat until all the mushrooms are stuffed.
- Bake until golden brown and cooked through, 20 to 25 minutes. Let cool for a few minutes before transferring to a serving dish.
SIMPLE STUFFED MUSHROOMS
For this easy appetizer, mushrooms are stuffed with a mixture of finely chopped bread, goat cheese, scallions, and pepper. Once the mushrooms are filled, they are baked until warm, then broiled to brown the grated cheese on top.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 dozen
Number Of Ingredients 9
Steps:
- Pulse the bread in the bowl of a food processor until finely chopped. Transfer to a bowl. Place the scallions, bell pepper, and goat cheese in the bowl of a food processor, and pulse until finely chopped and well combined. Transfer mixture to the bowl with the breadcrumbs, and stir. Stir in the cilantro, half the grated Monterey Jack, salt, and pepper.
- Heat oven to 350 degrees; position rack in the center of oven. Place mushroom caps, cups facing upward, on a large cookie sheet. Spoon a heaping teaspoon of stuffing mixture into each cap. Bake until mushrooms are tender and filling is hot, 15 to 20 minutes. Remove mushrooms, turn oven to broil, and position rack about 4 inches from broiler. Sprinkle mushrooms with remaining grated cheese, and broil until cheese is golden, about 1 minute. Serve immediately.
Nutrition Facts : Calories 18 g, Cholesterol 2 g, Fat 1 g, Protein 1 g, Sodium 122 g
SEAFOOD STUFFED MUSHROOMS
Steps:
- Preheat oven to 425 degrees F. BBQ or boil all seafood: lobster 5 to 10 minutes, shrimp 3 to 5 minutes, crab 3 minutes. Remove shells from the seafood and chop. Chop all seafood and set aside. Mix together Ritz cracker crumbs, Hungarian pepper, salt and pepper and set aside. Carefully remove the stems from the mushrooms, chop finely and set aside. Add olive oil to a saute pan and add garlic. After 1 minute, add the chopped green pepper and onion. Continue to saute for 2 to 3 minutes. Add chopped mushroom stems and saute until cooked. Saute over medium heat until the mixture is reduced. Add the seafood mixture and mix well. Remove from the heat and stir in the Ritz crumb mixture. In a separate bowl blend the egg and water. Add the egg/water mixture to the pan and mix well. Stuff each mushroom cap with a small portion of the seafood mixture. Brush with melted butter and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted.
SAUSAGE-STUFFED MUSHROOMS
For an elegant appetizer, serve Ina Garten's Sausage-Stuffed Mushrooms from Barefoot Contessa on Food Network; use sweet Italian sausage for the best flavor.
Provided by Ina Garten
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- 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 for 50 minutes, until the stuffing is browned and crusty.
STUFFING-STUFFED MUSHROOMS
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Mix 1 cup leftover stuffing with 1/4 cup grated parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 20 to 25 minutes at 375 degrees.
STUFFED MUSHROOMS
Provided by Martha Stewart
Categories appetizer
Time 1h15m
Yield 24 stuffed mushrooms
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until no longer pink, about 5 minutes. Add garlic, shallot, and chopped mushrooms stems; season with salt and pepper. Reduce heat to medium, and cook until vegetables are tender, stirring occasionally, 4 to 6 minutes. Transfer to a bowl, stir in parsley and oregano, and let cool.
- Add egg, breadcrumbs, and cheese to cooled sausage mixture, and stir to combine. Place mushroom caps on a rimmed baking sheet. Season cavities with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. Drizzle lightly with oil.
- Bake until mushrooms are tender and tops are browned, 25 to 30 minutes. Serve immediately garnished with additional oregano leaves, if desired.
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- 2. Brush the whole mushrooms with a clean, dry towel to remove any extra organic matter. Pull out and discard the stems and set the mushroom caps aside, stem-side up.
- 3. In a large skillet, brown the sausage, stirring often, for 8-10 minutes, until crumbled and no longer pink. Remove the sausage from the skillet with a slotted spoon and drain well. Wipe out the drippings from the skillet. In the same skillet, heat the oil and cook the sliced mushrooms, onion and pepper until tender, 6-8 minutes. Stir together the cream cheese and Worcestershire sauce in a small bowl, then stir into the vegetable mixture. Add the cooked sausage. Heat and stir until the cheese is melted.
- 4. Stuff the sausage mixture into the mushroom caps. Place the caps on a rimmed baking sheet. Bake until the mushroom caps are tender, 15-20 minutes. Serve immediately.
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