I'm Going To Make Garlic Stuffed Mushrooms, Help !?

Question

Right, as an accompaniment with my juicy sirloin steaks, i've decided to do garlic stuffed mushrooms and herb new potatoes and garlic new potatoes, with some salad on the side.

In my garlic stuffed mushrooms i'm thinking the ingredients will be:-

Not small but not HUGE mushrooms, somewhere in the middle.

Bacon pieces

Garlic puree ?

Blue Cheese

Breadcrumbs

If i pull out the mushroom storks first and scoop out the black bits of the inside of the mushroom first.

Wash the mushrooms.

Fry the mushrooms lightly draining access water.

Mix together some already cooked small pieces of bacon, with blue cheese ? and add garlic puree, then put this filling into the mushroom and then cover the top with bread crumbs.

Then would I put this under a grill or in an oven, or say 10 minutes in the oven and then 10 minutes under a low heat under the grill ?

Should i add anymore to the garlic stuffed mushrooms ingredients ?

Is blue cheese the right cheese to use or is there another kind that would be nicer ?

Should i use smoky bacon cube pieces or parma ham ?

Thank you in advance.

Answer 1

well i would de-stalk the mushrooms (no need to wash them unless there real dirty but if so i'd peal the thin lair of skin off, washing then leaves them too wet and the black thin filter bits are 100% edible so there cool), then fry off the bacon, cool off on kitchen paper (to absorb the grease) then cut the fat off, and cut into small dice, then mix it with your blue cheese (although that might be a bit strong), peel, slice, and crush your garlic with the edge of your knife and add it to the mix, stuff into your  mushrooms then breadcrumb (the usual way) but maybe a small bit if tarragon through the breadcrumbs would be nice, then deep/shallow fry and into the oven for a couple of min and your sound!

  

Answer 2

Don't over power the mushrooms. I think you have too many ingredients.  I chop up some extra mushrooms, add italian spiced breadcrumbs, parsely and diced garlic to melted butter. Then I stuff uncooked mushroom caps. Place in a greased baking dish, top with a bit of olive oil and oregano.  Bake at 350 degrees for about 25 minutes. They are great.  Don't make them too garlicky and I omit the cheese. No ham or bacon. No frying the caps first.  But that is my recipe.  Let the steak shine.

Answer 3

Under the broiler 5 minutes with a watchful eye.  The recipe's perfect - you may want to use some bread crumbs as filler so it's not entirely strong flavors.  I'd definately go smoky bacon. Parma ham's a little light for this kind of power flavor.

And please pass the plate this way when they're done. They sound yummilicous!

Answer 4

Sounds lovely, or you could try this recipe -

Ingredients

    * 8 ounces cream cheese, softened

    * 6 strips of bacon, fried and crumbled; reserve fat

    * 25 large mushrooms, stems removed

    * 8 mushroom stems, finely chopped

    * 1 small onion, finely chopped

    * 3 tsp of Minced Garlic

Directions

   1. Fry bacon up in a pan and remove. Keep fat in pan.

   2. Saute onion, garlic and mushroom stems in bacon fat until tender. Drain off excess fat.

   3. In a bowl mix crumbled bacon, onion, garlic and stems with softened cream cheese until the mixture is workable.

   4. Stuff each mushroom and bake at 350 degrees F for 10-15 minutes.

   5. Finish under the grill just until tops are golden.

Answer 5

u can try this method if u like

GARLIC STUFFED MUSHROOMS

12 med. mushrooms

3 tbsp. butter

2 scallions, sliced

1 1/2 tbsp. ground pecans

1 1/2 tbsp. unflavored bread crumbs

1 1/2 tbsp. freshly grated Parmesan cheese

1/4 c. thick white sauce

Cayenne pepper

Preheat oven to 450 degrees. Clean the mushrooms. Remove stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels and set aside until needed. Trim the stems of any woody tips. Chop stems coarsely.

Melt 2 tablespoons of the butter in a skillet. Toss in chopped mushroom stems and scallions. Saute until tender and most of the mushroom juices have evaporated. Toss in the pecans, bread crumbs. Parmesan cheese and the remaining tablespoon of butter. Stir until the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper to taste. Stuff each mushroom cap with the mixture, mounding it neatly over the top. Sprinkle each with some cayenne pepper. Put the stuffed mushrooms in a lightly oiled shallow baking dish. Bake for 15 minutes or just until heated through. Serve at once.

Answer 6

OMG GARLIC STUFFED MUSHROOMS!

OMG MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM! I WANT SOME! SEND ME! (Only read the subject cos i love them!)  

Answer 7

Garlic stuffed mushrooms - New York style. . . .

http://www.youtube.com/watch?v=bp1Z5nxkU...

Answer 8

Sounds good, just blue cheese may be to strong and hide all the other flavours, maybe cream cheese with a touch of blue cheese? Smokey bacon (crispy) would taste fab1

Answer 9

It is not necessary to fry the mushrooms before you stuff them. Just remove the stems, then fill with stuffing mixture and bake in oven for about 20 minutes. Also, I would omit the bread crumbs. Blue cheese would be good, but you can also use cream cheese for a creamier texture. I would use smoky bacon and don't overdoit on the garlic. A little goes a long way.

Answer 10

You already got your ingredients right and the way you want to do them... first oven then under the grill. It's right that the blue cheese can take a bit over but if you're a lover of blue cheese you will just love them that way. Anyway only thing I would suggest DON'T wash the mushrooms. You never should wash any mushrooms, use a paper towel to rub off any dirt or peel them. Enjoy your lovely meal, wish I was invited :)