Overstuffed Mushrooms Food

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.

STUFFED MUSHROOMS

Steps:

• Preheat the oil to 300 degrees F in a deep pot or deep-fryer.
• Remove the stems from the mushrooms and then stuff each mushroom with 1 to 1 1/2 ounces of sausage.
• Create a standard breading station in 3 separate 8-by-8-inch pans: Combine the flour, 1 tablespoon salt and 2 teaspoons pepper into the first pan. Whisk together the eggs and the milk in the second pan. Place the breadcrumbs in the third pan.
• Dredge each of the stuffed mushrooms in the flour, coat with the egg wash and then with the breadcrumbs.
• Fry the mushrooms, in batches if necessary, until golden brown and the sausage is fully cooked, 8 to 10 minutes.
• Heat the Tomato Sauce in a saucepan. Spoon 1/4 cup sauce onto the center of each plate. Arrange 3 fried mushrooms on top of the sauce. Garnish each plate with chopped parsley and Parmesan.
• Combine the whole tomatoes and their liquid, the olive oil, onion, basil, oregano, salt, pepper and 4 cloves garlic in a large bowl or 2-gallon container and puree with an immersion blender until smooth.
• Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes, remove from the heat. Bring back to a simmer when you are ready to plate. Yield: 6 servings

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 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.