MY MOM'S STUFFED MUSHROOMS
This is based on a traditional recipe of my mother's - we'd see them Thanksgiving and Christmas, but because I loved seafood I've come up with variations. Depending on individual likes, the door's wide open for creativity.
Provided by Margaret Frye
Categories Other Appetizers
Time 1h40m
Number Of Ingredients 11
Steps:
- 1. I find it best to buy loose mushrooms so the biggest ones can be selected for stuffing. I have also bought packages of them if I decided there were enough bigger mushrooms for my purposes. Heat oven to 350. Wash mushrooms. Remove stems and set aside. (These will be diced and used in the stuffing mixture.) Set washed mushrooms aside.
- 2. Prepare the stuffing mix. Traditionally, no woman in my family used a measuring cup, we used handfuls, palmfuls, pinches, sprinkles, so I have to think how to tell you how much. Depending on how many mushrooms you'll be stuffing, pour out 1/4 to 1/3 of the breadcrumb container into a mixing bowl. Add garlic powder and basil to taste - for the basil I'd say pour some into the palm of your hand, press hands together, hold them over the mixing bowl, grind with your palms and let basil sprinkle into the breadcrumbs. Decide from there if you want more.
- 3. Take the stems, finely chop and add to seasoned crumbs. At this point finely chop any seafood you'll be adding, mix all ingredients around with a wooden spoon, then add some warm water and a drizzle or two of olive oil to make into a pasty substance. (I mix using my hand. If that gives you the willies use a wooden spoon, but by hand tells you firsthand if the substance is the right consistency for stuffing purposes.)
- 4. Spray a baking pan with your favorite no-stick spray. Begin stuffing mushrooms using a teaspoon or pinch amounts with your fingers; pat stuffing into mushroom, place in pan. Line pan with stuffed mushrooms. When you're finished, add a very small amount of water to the bottom of the pan, maybe 1/8 of an inch worth's, drizzle olive oil over all the mushrooms, cover with foil to bake.
- 5. Bake for 45 minutes to 1 hour at 350. (Depending on your oven, it may take more time or it may take less.)
MOMS STUFFED MUSHROOMS
Make and share this Moms Stuffed Mushrooms recipe from Food.com.
Provided by chef 998002
Categories Low Cholesterol
Time 45m
Yield 40 mushroom, 48 serving(s)
Number Of Ingredients 6
Steps:
- clean mushrooms with damp cloth.remove stems and finely chop them set aside.
- spray a skillet and add chopped stems and garlic a few minutes later. add pepper and dried basil. saute until slightly brown. remove from heat to cool slightly. mix in bread crumbs and parm cheese and then add mozzarella.
- stuff each mushroom and pat down lightly.
- top each mushroom with a little butter.
- put in preheated 350 oven for 30.
Nutrition Facts : Calories 16.8, Fat 0.7, SaturatedFat 0.4, Cholesterol 1.8, Sodium 32.5, Carbohydrate 1.5, Fiber 0.2, Sugar 0.4, Protein 1.4
STUFFED MUSHROOMS
Make and share this stuffed mushrooms recipe from Food.com.
Provided by brenda hardesty
Categories < 60 Mins
Time 35m
Yield 20-40 serving(s)
Number Of Ingredients 4
Steps:
- take cores out of mushrooms.
- in bowl soften cream cheese,add chopped green onions.
- stuff mushrooms with cream cheese,sprinkle bacon bits on top.
- grill or bake in 350 degree oven till mushrooms soft.
Nutrition Facts : Calories 81.1, Fat 7.9, SaturatedFat 5, Cholesterol 24.9, Sodium 68.1, Carbohydrate 1, Fiber 0.2, Sugar 0.2, Protein 1.8
EASY STUFFED MUSHROOMS
This is a an easy recipe but big on taste! Servings is only estimated depending on the size of your mushrooms, this complete recipe may be doubled.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees.
- Butter a shallow baking dish.
- Clean mushrooms with a brush (do not use water to clean the mushrooms).
- Gently twist off stems, setting mushroom caps aside.
- Finely chop stems, very small.
- In a bowl mix crumbs with the chopped stems, melted butter, Parmesan, salt (I use seasoned salt), black pepper and garlic powder.
- Fill caps with crumb mixture.
- Top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time).
- Set caps on buttered baking dish.
- Bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.
Nutrition Facts : Calories 257.3, Fat 20.7, SaturatedFat 12.5, Cholesterol 60, Sodium 429.2, Carbohydrate 6.7, Fiber 1.2, Sugar 2.8, Protein 13.4
MOM'S STUFFED MUSHROOMS
Steps:
- Brown & drain sausage. Let cool. In medium mixing bowl, mix together softened cream cheese, ricotta cheese & cooled sausage.
- Wipe the mushrooms with damp towel (running under water will make them tough). Take the stem out of mushroom & stuff with mixture.
- Once all the mushrooms are stuffed, bake at 350 degrees for 10-15 minutes or until golden brown on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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