Seriously Good Mushroom Stuffing Food

MUSHROOM STUFFING

Mushroom Stuffing image

Provided by Food Network

Time 38m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1/2 pound mushrooms, wiped clean and sliced thin
3 tablespoons melted butter or margarine
1 1/2 cups soft white bread crumbs
2 tablespoons minced chives
2 tablespoons parsley
1/2 teaspoon dried tarragon or marjoram
1/2 teaspoon salt
1/8 teaspoon white pepper
1 egg, lightly beaten

Steps:

Saute mushrooms in butter in a skillet 5 to 8 minutes over moderate heat until golden. Place all remaining ingredients in a bowl, add mushrooms and toss lightly to mix.

MUSHROOM STUFFING

Mushroom Stuffing image

A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey.

Provided by CHRISTYJ

Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing

Yield 14

Number Of Ingredients 12

Ingredients

1 pound fresh mushrooms, sliced
6 tablespoons butter
1 cup diced onion
1 cup chopped celery
1 teaspoon poultry seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
12 cups dried bread crumbs
1 ½ cups hot chicken broth
2 eggs, beaten
2 cups diced apple without peel
¼ cup chopped parsley

Steps:

Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

Nutrition Facts : Calories 442.6 calories, Carbohydrate 71.7 g, Cholesterol 39.7 mg, Fat 10.7 g, Fiber 5.3 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 898.5 mg, Sugar 8.8 g

MUSHROOM STUFFING

Mushroom Stuffing image

This traditional bread stuffing features assorted mushrooms -- choose any variety you like.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 2h15m

Number Of Ingredients 9

Ingredients

4 tablespoons butter, plus more for baking dish
2 large onions, cut into 3/4-inch dice
6 stalks celery, sliced crosswise 1/4 inch thick
Coarse salt and ground pepper
1 1/2 pounds assorted mushrooms, trimmed and halved or quartered (for uniform pieces)
2 loaves Italian bread (1 pound total), cut into 1-inch cubes (about 16 cups) and dried
1 can (14.5 ounces) reduced-sodium chicken or vegetable broth
1 cup coarsely chopped fresh parsley
3 large eggs, lightly beaten

Steps:

Preheat oven to 400 degrees. Butter an 8-inch square (or other shallow 2-quart) baking dish for extra stuffing.
Heat butter in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.
Add mushrooms. Cover; cook until they release liquid, 5 to 7 minutes. Uncover; cook, tossing occasionally, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl; let cool completely.
Add bread, broth, parsley, and 3/4 cup water to bowl; toss well. Season with salt and pepper; mix in eggs.
Prepare and stuff turkey. Transfer extra stuffing to prepared baking dish, and cover with buttered foil. Refrigerate until ready to cook.
During last 20 minutes of turkey roasting time, put covered dish in oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.

RICH MUSHROOM STUFFING

Rich Mushroom Stuffing image

Someone passed me this recipe years ago, but I've just started to use it. It's a vegetarian alternative to a meat-based stuffing. Rich and light.

Provided by George Santamouris

Categories Rice Stuffing and Dressing

Time P1DT1h15m

Yield 12

Number Of Ingredients 11

Ingredients

1 (1 pound) loaf egg bread
10 sprigs fresh thyme, stemmed
3 sprigs fresh rosemary, stemmed
6 tablespoons unsalted butter
2 cups diced onion
2 cups celery, diced
2 cups finely chopped portobello mushrooms
3 cups vegetable broth
¼ cup unsalted butter, melted
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Steps:

Tear bread into 1-inch chunks. Place in a bowl and leave out until stale, 1 to 2 days.
Preheat the oven to 350 degrees F (175 degrees C).
Chop thyme and rosemary leaves; set aside.
Melt 6 tablespoons butter in a large, heavy saute pan over medium heat. Add onion and saute until soft, 3 to 4 minutes. Add onion, celery, mushrooms, and thyme and rosemary leaves; cook until mixture starts to soften, 3 to 5 minutes.
Transfer vegetable mixture to a large bowl and add bread, broth, melted butter, salt, and pepper. Taste and adjust seasonings. Press into a suitable baking dish. Cover with buttered parchment paper, then aluminum foil.
Bake in the preheated oven until golden brown, 45 to 55 minutes, removing foil and parchment paper for the last 10 minutes.

Nutrition Facts : Calories 241.2 calories, Carbohydrate 29 g, Cholesterol 44.7 mg, Fat 12.5 g, Fiber 5.4 g, Protein 6 g, SaturatedFat 6.8 g, Sodium 516.9 mg, Sugar 3.1 g

More about "seriously good mushroom stuffing food"

TOP 11 STUFFED MUSHROOM RECIPES - THE SPRUCE EATS

From thespruceeats.com
Occupation Cookbook Author And Photographer
Published Feb 20, 2018

Parmesan Stuffed Mushrooms. Clean and chop off the stems of 18 large mushrooms. Sautee stems and green onions and combine with breadcrumbs, Parmesan cheese, Italian herbs, basil, parsley, salt, and pepper.
Cheese and Herb Stuffed Portobello. These grilled portobello mushrooms are perfect for a summer party and can be a main dish for vegetarians or vegan guests (if you skip the butter and replace cheese with vegan cheese).
Boursin Stuffed Mushrooms. French Boursin cheese binds together a creamy filling of breadcrumbs, onions, peppers, and artichokes in this recipe. For a gluten-free variation, cook and salt 1/2 cup of quick oats and mix in the mixture as you'd do with breadcrumbs.
Bread Crumb and Parmesan Stuffed Mushrooms. Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms.
Blue Cheese Stuffed Mushrooms. Use blue cheese, cream cheese, and chopped scallion to fill portobello or button mushrooms. These mushrooms are compatible with keto and gluten-free diets.
Sausage Stuffed Mushrooms. Browned pork sausage is the main filler of these mushrooms. Add mozzarella on top and you have a meat-lover's dream appetizer ready in no time.
Stuffed Mushrooms With Clams. Clams might not be the first ingredient that comes to mind for stuffing mushrooms, but they are an excellent alternative.
Fontina, Spinach, and Bacon Stuffed Mushrooms. Made from cow's milk, Fontina cheese has a pungent and sweet flavor, and it melts beautifully thanks to its creamy texture.
Stuffed Mushrooms With Spinach and Ham. Make a filling of minced cooked mushroom stems, onions, ham, garlic, spinach and breadcrumbs. Fill the mushroom caps and top with mozzarella.
Bacon Stuffed Mushrooms. Your guests will reward you with smiles and appreciation when you serve these bacon and cream cheese stuffed mushrooms. Pan-fry the bacon and sautee onions, green peppers, and chopped mushroom stems in the bacon drippings.

Seriously Good Mushroom Stuffing Food

MUSHROOM STUFFING

MUSHROOM STUFFING

A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey.

MUSHROOM STUFFING

This traditional bread stuffing features assorted mushrooms -- choose any variety you like.

RICH MUSHROOM STUFFING

Someone passed me this recipe years ago, but I've just started to use it. It's a vegetarian alternative to a meat-based stuffing. Rich and light.

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