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My brother and I are in charge of Christmas Eve at which we do a wide variety of appetizers. We like to include a couple of kinds of stuffed mushrooms. Last year we did some crab & jalapeno stuffed mushrooms and some spinach, parmesan and bacon stuffed. What is your favorite stuffing? We thought we might try something different if we get some good ideas.
ChrisKC
Dec 17, 2002 05:08PM
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I make a very basic stuffing for the mushrooms but it's pretty darn good. The recipe is out of the cookbook from Better Home's & Garden or Betty Crocker or something like that...
about 24 mushrooms
Butter (about 3 tablespoons)
scallions (1/4 cup)
cheddar cheese (1/4 cup)
1 clove garlic
bread crumbs* (2/3 cup)
minced stems from mushrooms
Saute the scallion, minced mushroom stems and garlic in the butter. Then add the cheddar cheese and bread crumbs. Stuff the mushrooms and bake at 425 for about 6-8 mins.
I also slice a little off the top of the mushroom to make them flat so they don't roll around on the cooking tray. I add this slice into the stems before mincing.
*I use stuffing (i.e. Stove Top) instead of bread crumbs. I powder-ize the stuffing in a food processor. I think the stuffing tastes better than the bread crumbs
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I have to say that the hands-down favorite will always be the crab-stuffed mushrooms! Of course, I live in Maryland where crab meat rules our lives...
But, if you want a new idea, I'll tell you about the method I dreamed up for a "clams casino" stuffed mushroom concoction because I love clams casino but it's too difficult to serve at a "finger food" type party. By putting it into a mushroom, you get around that problem. Plop a small, whole, fresh raw clam into a mushroom cap and top with a very buttery mixture of sauteed garlic, onion, red and green bell peppers, parsley, breadcrumbs and top that with a small square piece of uncooked bacon. Bake at about 375-400F degrees until the bacon is cooked (but not completely hard/crisp) and the breadcrumbs look golden - the clam will be just cooked under the topping.
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What size/type of clams do you use?
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I tend to go for the "little neck" clams (at least, that is how they are labeled around here) - they are smaller than the cherry stone type. Anything small will work well.
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I love to stuff with blue crab fin meat (which is cheaper than lump) and found pasturized in rerigerated section of the store. I add sauted scallions a touch of habenero hot sauce, brandy, a little beshamel sacue and some freshly grated parmesan on top.
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I made some last year with lobster, crab and parmesan cheese,and I filled some with spinach artichoke dip.
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Gorgonzola and Pine nuts
R
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A chef friend stuffs 'em with pesto -- mmmmm!
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Brown italian sausage and the chopped up mushroom stems and chop very fine with parmesan or romano cheese, bread crumbs. Moisten with a little red wine. Season to taste.
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1.Chorizo, onion, mushroom stems, and peppers.
2. Apple, onion, stems and walnut sauteed in butter and the mixed with bleu cheese and parsley.
3. Pancetta, stems and shallots sauteed in red wine, then mixed with bread crumb, grated chese, and parsely.
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