How do you make stuffed mushrooms?

Question

I need to know which mushrooms are best to use and a good recipe.

Answer 1

   simple stuffed mushrooms.

*  8 Portabello Mushrooms or jumbo mushrooms

    * 50g butter

    * 4 spring onions, trimmed and sliced

    * 50g fresh breadcrumbs

    * 25g sunflower seeds

    * 200g  Rouille Soft Cheese or Soft Cheese with Garlic and Herbs

    * Fresh thyme, to serve (optional)

Method

1 Preheat the oven to 190C/ 170C Fan/Gas 5. Cut the stems off the mushrooms. Chop the stems. Melt the butter in a pan and brush a little on to the rounded side of each mushroom. Put on a baking tray, rounded sides down.

2 Add the chopped mushroom stems and spring onions to the rest of the butter and cook for about 3 minutes until soft. Remove from the heat, stir in the breadcrumbs and sunflower seeds and set aside.

3 Divide the soft cheese between the mushroom caps, then top with the crumb mixture. Bake for 15-20 minutes. Serve sprinkled with chopped fresh thyme, if desired.

Answer 2

12 whole fresh mushrooms

1 tablespoon vegetable oil

1 tablespoon minced garlic

1 (8 ounce) package cream cheese, softened

1/4 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon ground cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Answer 3

STUFFED MUSHROOMS

8 oz mushrooms (about 12 mushrooms)

3 slices bacon – chopped

1/3 c finely chopped green onions

½ teaspoon salt

¼ teaspoon pepper

2 to 4 drops red pepper sauce

1 tablespoon flour

¼ c whipping cream

2 tablespoon shredded cheddar cheese

Wash mushrooms.

Remove stems and chop them fine. Place mushroom caps on paper toweling on carousel or dinner plate. Microwave at medium-high 70% for 1-1 ½ minutes. Drain and set aside.

Place bacon in medium sized bowl Microwave at high (100%) until crisp (about 3-4 minutes) Drain liquid

Add chopped mushroom stems, onions, salt, pepper, and red pepper sauce. Microwave at high (100%) until mushrooms and onions are tender (about 2 ½ - 4 ½ minutes)

Blend in flour, stir in cream until smooth. Reduce power to medium-high (70%) and microwave until thickened and smooth about 2 ½ - 4 minutes stirring once or twice during cooking time. Stir in cheese.

Fill each mushroom cap with bacon mixture. Place around outer edge of pie plate or dinner plate Microwave at high (100%) until cheese melts about 1 -2 minutes. Serve warm.

Answer 4

STUFFED MUSHROOM  

1/2 medium onion, minced

1 shallot, chopped (optional)

mushroom stems, chopped

mushroom caps (for stuffing)

onion and garlic powder

paprika

breadcrumbs

2 tablespoons freshly chopped parsley (optional)

butter

Choose mushrooms with large caps. Brush mushrooms cleaning well. Remove caps from stems, reserving caps. Melt butter in sauté pan and add mushroom stems, onion, shallots, if using. Sauté until onions are transparent.

Remove from heat and stir together bread crumbs, onion and garlic powder and parsley. Add enough breadcrumb mixture so that mixture is no longer soupy. Stuff mushrooms caps and sprinkle pressed-in stuffing with paprika.

Answer 5

I,m trying to remember the wonderful pre Germaine Greer commentator who came up with the line:"Life,s too short to stuff a mushroom." rResist the flow lass. Ok. Now, the question is , do you use english or come from america?  Here we,d call them horse mushrooms, there , Ithink that they,re called portobello mushrooms. Basically , you,rew looj=king for the biggest ones that you can get; it,s easier.  Now you,re looking for a farci or paste to cook off and brown on the top. Mince together onion, bacon, sage, breadcrumbs, butter(for flavour) , a pinch of cayenne, garlic,and the tiniest bit of parmesan.  Nowbrown the tops of the mushrooms in afrying pan, just brown and no more.. Transfer to an ovenproof oblong dish like a roasting tin , and pile the mixture on the mushrooms, and place in the dish . You can either bake in a medium oven for 15/20 minutes(depends on your definition of medium), or you can dot with butteror olive oil and grill(broil)  slowly until bubbly. Enjoy, and go out to the woods with a good recognition book and pick your own. It,s very relaxing

Answer 6

the little white button ones, largest you can get.

there are only 451 recipes for stuffed mushrooms on this page: http://www.recipezaar.com/recipes.php?s_...

Answer 7

1 dozen fresh large mushrooms

1/2 cup melted butter, divided

2 tablespoons finely chopped green bell pepper

3 tablespoons finely chopped onion

1 1/2 cup fresh bread crumbs

1/2 teaspoon salt

dash black pepper

dash ground cayenne pepper

Parmesan cheese

Directions for stuffed mushrooms

Clean mushrooms; remove stems, leaving caps whole. Chop stems. Sauté mushroom caps in 3 tablespoons of butter; set aside. Sauté chopped stems, green pepper, and chopped onion in remaining butter until onion is tender; stir in bread crumbs, salt, pepper, and cayenne pepper. Stir to mix well. Stuff each mushroom cap with bread crumb mixture; sprinkle each stuffed mushroom with a little Parmesan cheese. Place stuffed mushrooms in a greased baking dish. Bake at 325° for 15 minutes. Stuffed mushrooms serve 8.

Answer 8

This recipe is from red lobster.. It is very good especially if you like crab.

1 lb fresh mushroom

1/4 cup celery, finely chopped

2 tablespoons onions, finely chopped

2 tablespoons red bell peppers, finely chopped

1/2 lb crabmeat

2 cups oyster crackers, crushed

1/2 cup cheddar cheese, shredded

1/4 teaspoon garlic powder

1/2 teaspoon Old Bay Seasoning

1/4 teaspoon black pepper, ground

1/4 teaspoon salt

1 egg

1/2 cup water

6 slices white cheddar cheese

Preheat oven to 400deg F. Wash mushrooms and remove stems. Set caps aside, and chop half of the stems. Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes. Transfer to a plate and cool in refrigerator. Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well. Place mushroom caps in a sprayed or buttered baking pan stem side up. Spoon 1 tsp stuffing into each mushroom cap. Cover with a piece of sliced cheese. Bake for 12-15 minutes until cheese is lightly brown.

Enjoy!