Overstuffed Mushrooms T R L Food

STUFFED MUSHROOMS

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.

OVERSTUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F .
• Melt butter in a 3 qt pan over low heat.
• Beat 3 eggs in a bowl.
• Breakup crab meat into small pieces and add to eggs.
• Add mayonnaise to eggs.
• Remove stems from mushrooms. Chop up stems and add to egg mixture.
• Add onions, lemon juice, bread crumbs, salt & pepper, and paprika to egg mixture.
• Put mushrooms a few at a time into melted butter, coat, and place mushrooms, round side down, into a baking dish. Do all mushrooms.
• Spoon egg mixture from bowl into hollow of each mushroom.
• Pour remaining butter on top of mushrooms.
• Bake in oven for 20 minutes. After 15 minutes, sprinkle parmesan on mushrooms and finish baking.

OVERSTUFFED MUSHROOMS T-R-L

Steps:

• Wipe with damp cloth or paper towel.
• Remove stems(use the stems in soups, stews, etc.); set caps aside.
• In a medium bowl mix cream cheese, ham, olives, mustard, onion powder, turmeric and black pepper.
• Spoon or pipe into mushroom caps.
• Garnish with pimento and serve. Refrigerate leftovers.
• Source: The American Mushroom Institute.