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I have some beautiful (open) field type mushrooms that I fancy stuffing and having for dinner (probably tomorrow). Only propblem is, I can't decide on the stuffing. Any suggestions?
ali patts
Oct 17, 2006 11:59AM
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I've used sausage, a little bit of bread crumbs and mozzarella cheese. Brown sausage and drain, take off heat and add bread crumbs and cheese. Stuff mushrooms and broil. I don't eat them as I don't like mushrooms, but hubby raves about them.
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Crabmeat is always an option. Or, you can dice the stems, add some onion, spinach, lemon juice, garlic, a bit of cheese. Top with panko bread crumbs and heat through.
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I like lobster or crab, but I also have a recipe somewhere that involves gorgonzola, spinach and sundried tomatoes which I have to try sometime.
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Aaahh, stuffed mushrooms. A yesteryear specialty. There was once a popular place in Palo Alto - L'Omelette - which featured dramatically-huge mushrooms (proto-portabellas?) stuffed with a tasty mushroom, breadcrumb and who-knows-what mixture bound together with some kind of sauce. You could order this as either an appetizer or main course. Whenever I encountered sufficiently oversized mushrooms at the store, I was inspired to try to recapture the magic.
I suggest you look in your grandmother's cookbook collection for inspiration :-)
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I do different ones but it seems ones that have bacon always go the fastest.
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Here are some of the things I like to put in stuffed shrooms-
ham, sausage,chicken, bacon,crab, well you get the idea. I've used whatever I have on hand and I can't think of anything that was bad. For the binding, I usually chop the stems which I sautee in butter with onions, add goat or cream cheese,fresh bread crumbs, and any fresh herbs I have on hand. Be sure to taste this for s & p so it isn't bland. Drizzle with some good extra virgin olive oil and bake or microwave. You can get creative and use whatever combo strikes your mood.
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i vary between these two stuffings:
1. sautee torn baby spinach and diced garlic in extra virgin olive oil and stuff mushroom caps. top with small amount of grated reggiano parmigiano and broil
2. chop up the peeled mushroom stems and mix with freshly made whole wheat breadcrumbs, coarse black pepper, a smidge of sea salt, oregano and a bit of grated reggiano parmigiano and bake
enjoy!!!
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An oldie but goodie from Michael Field. Also outstanding in croustades and small puff pastry shells:
Saute 3 tablespoons finely chopped shallots in 4 tablespoons of butter for about 4 minutes. Add 1/2 pound finely chopped mushrooms and cook until moisture has evaporated. Sprinkle mixture with 2 tablespoons of flour until it's no longer visible. Add 1 cup heavy cream and bring to a boil until thickened. Reduce heat to a simmer and cook another minute or two. Remove from pan and stir in 1/2 teaspoon salt, 1/8 teaspoon cayenne, 1 tablespoon finely chopped parsley, 1-1/2 tablespoon finely chopped chives, and 1/2 teaspoon of lemon juice. Can be refrigerated until ready to use. Fill whatever container, sprinkle with Parmesan, dot with a bit of butter, and bake about 10 minutes at 350 degrees.
A real classic.
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Joan --
**thank you** This is absolutely divine. YUM. I knew it would be fantastic, but I had no idea it would end up tasting so spectacular. I kept four big mushrooms apart, and stuffed them with some of the filling/spread, then heated the rest with some crunchy bread in a pretty little crockpot.... mmmmm.
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I do as above, but I gently fold in at least a cup of crabmeat at the end after you remove the mixture from the heat.
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The original Silver Palate has an outstanding recipe for spinach-feta stuffed mushrooms. I can paraphrase it if you want.
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Yes please! That sounds fabulous!
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To a cup of your fav cubed croutons add:
2 Tblsp shredded zucchini
2 Tblsp shredded monterey jack cheese
2 Tblsp diced sun dried tomatoes
and fold with enough light cream to create a stuffing
fill each mushroom, foil cover in an 8x8 pan at 325 for 20 mins. Should fill 10-12 med mushrooms
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I've done mushrooms stuffed with chorizo and manchego bound with some panko that are pretty good.
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My recipe is not healthy but oh so good! The filling is basically crumbled browned sweet italian sausage, frozen spinach (drained/squeezed of liquids), chopped parsley and basil, crushed garlic, italian breadcrumbs, shredded provalone cheeses and a touch of mayo and parm. I top it off with thinly deli sliced provalone that I cut into small circles with a cookie cutter and stick under the broiler until melty and littly browned.
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