Stuffed Mushrooms Inspirations Needed
For Christmas I made stuffed mushrooms (italian sausage, spinach, parmesan cheese), which went over really well. I am being asked to make more for New Years Day... I'd like to try a different type this time around, and I haven't been able to find a recipe that wows me and calls me to make it.
So, I'm calling out for some help..... I'd like to keep sausage of some kind in them....
all ideas would be appreciated. Thanks!
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17 Comments:
Ricotta usually ends up as the base for my stuffed mushrooms, with spinach and bacon. I've had some good ones at restaurants stuffed with crabmeat as well.
annabanannas at 4:53PM on 12/29/08
Starting with the easiest, and I've made it many times with white button, Portobello & Creminis - stuff the mushrooms with some Boursin cheese mixed with crumbled cooked sausage and bake at 375 degrees till done - about 15 -20 minutes.
More time consuming: start with a big box of jumbo white mushrooms (about 10-15 mushrooms). Separate the stems from the caps, and set the caps aside. Chop the part of the stems that isn't woody. Along with a finely chopped large clove of garlic, saute the chopped stuff in a little butter till the juices are released and reduced till thick, then add about 1/4 cup heavy cream, a few sprinkles of sherry, some finely fresh tarragon and thyme, and cook till reduced and very thick. Turn off the heat, then mix in 2-3 tablespoons of fine bread crumbs and about 1/4-13 cup crumbled blue cheese, gorgonzola, or finely grated Pecorino Romano or Parmesan cheese. Stuff the mushroom caps and bake at 375 for 15-20 minutes, till done.
A variation - substitute basil for the other herbs, use Pecorino Romano or parmesan cheese, and add some finely chopped sun dried tomatoes instead of bread crumbs. I'll bet if you add sausages it would work - I'm now inspired to try it for New Year's.
I've been eyeballing this even more complicated sausage stuffed mushroom recipe from Emeril for a while. It sounds great, but as I've got a lot of stuff to prepare and it's been a busy cooking season, I keep holding off on it:
http://www.foodnetwork.com/recipes/emeril-lagasse/sausage-stuffed-portobello-mushrooms-recipe/index.html
I'm allergic to shellfish, but I always hear crabmeat or lobster stuffed mushrooms getting raves.
MMinNYC at 5:12PM on 12/29/08
I make these for my catering gigs, everyone loves them! very easy, can be made ahead and heated up when you need themhttp://www.epicurious.com/recipes/food/views/Roasted-Mushrooms-Stuffed-with-Feta-Spinach-and-Bacon-105655
joanpieroni2 at 5:26PM on 12/29/08
I Like to stuff them with a wild mushroom ragu made with cream and port.
Saute chopped shallots in butter. Chop an assortment of fresh, wild mushrooms, a portabella, white buttons and baby bellas. (the buttons and bellas give a meaty bite). While you're doing this have your dried porcini and morels soaking in port and boiling water.
Saute the chopped mushrooms slowly until they give up their juice. Chop the soaked mushrooms and add them to the pan along with some salt and a little pepper. Simmer until almost dry and add some of the soaking liquid and a sprinkling of thyme. Simmer away again and add the rest of the soaking liquid and perhaps some more port or a little red wine. Taste for seasoning and when almost dry add a little cream. Toss well and turn off heat. They should thicken nicely.
Toast some breadcrumbs in a small skillet with some butter. At this point you decide whether to add some of the crumbs to the mushroom mixture or just use them as a topping.
Stuff away.
carolrsfMISSESTEXAS at 5:37PM on 12/29/08
Gourmet Sausage Stuffed Mushrooms
Ingredients
3 gourmet sausage links, preferably chicken with spinach and asiago cheese
1/4 C. finely diced onion
1/4 C. finely diced celery
1 small bunch fresh chopped parsley, or 1 tsp. dried
Chopped chives or green onions (optional)
1 tsp. chopped garlic
3 day-old hamburger rolls or other bread
1 egg
1 1/2 C. shredded sharp cheddar
Salt and pepper
14 ounce large sized white mushrooms
Directions
Preheat oven 350 degrees.
Remove sausage from casings, crumble in skillet with small amount of oil. Add onions, celery, garlic, salt and pepper to taste, parsley and chives if desired. Sauté until brown, let cool. Meanwhile, removes stems from mushrooms, wipe clean. Layer mushrooms in greased baking dish. When sausage mixture is cool, add 1 C. shredded cheese and torn up pieces of bread. Beat egg and add it to stuffing mixture. Stuff mushrooms, top with remaining cheese. Bake 30 minutes until cheese is bubbly.
Or...how about crab stuffed mushrooms? Let me know if you need a recipe!
Hillary
Chew on That
Chew on That at 6:24PM on 12/29/08
Oh come on now.... go with the crabmeat stuffing..... if you feel you need to add stuffing to the crabmeat add just the slightest hint of Andouille, throw in some shallots minced, buttered panko bread crumbs, a little sherry, and parmesan cheese .... stuff the cleaned stemmed mushrooms and stuff... sprinkle some nice Comte or Manchego cheese over the top and put under the broiler until bubbly and yummy... damn..... Imma make me some!
Pavlov at 7:08PM on 12/29/08
P.S. don't forget to season a la S&P but you don't need me to really tell you that now do you?!
Pavlov at 7:09PM on 12/29/08
This is really easy & very yummy. Chopped pecans mixed with creamcheese stuffed in any sort of mushroom. Salt & pepper. Top with provolone, Swiss, smoked Gouda or mozza, depending on your taste. Broil until cheese is golden & mushrooms start to release moisture.
Lindzeeloo at 7:20PM on 12/29/08
@pavlov - i'm salivating ala pavlov's dog....
pooch at 8:38PM on 12/29/08
These are the best stuffed mushrooms I have ever made or eaten. Everytime I make them everyone raves and asks for the recipe. I use chicken sausage.
http://www.epicurious.com/recipes/food/views/Sausage-Stuffed-Mushrooms-107246
Panda18 at 10:31PM on 12/29/08
In a pinch, I sautee some finely chopped shallots and mushroom stems in butter; add fresh basil, black pepper, bread crumbs, shredded parmesan and chopped pecans or walnuts. Stuff mushroom caps and bake until topping is lightly browned.
thehostess at 10:56PM on 12/29/08
These are my LOW CARB STUFFED MUSHROOMS. I dice up 1/2 onion, 2-3 slices proscuitto and the mushroom stems from some nice large stuffing mushrooms. Saute in butter or olive oil til proscuitto is crispy and onions are tender, Allow to cool. Mix with 1/2 cup shredded mozzarella cheese. Stuff in mushrooms and place mushrooms in greased baking pan. cover with foil and bake at 350 degrees for 20 mins. remove foil and bake 10 mins or so til cheese is browned and mushrooms are tender. Delicious.
bermuda1 at 10:58PM on 12/29/08
I am with Pavlov I love mushrooms stuffed with crab and with some sort of cheese melted on top.
pjracz10 at 11:48PM on 12/29/08
thank you for ideas... they all sound great...you all are definitely getting my ideas rolling again.
pavlov... i would love to try the crab stuffed ones, and probably will another time, but for the family get together, there are a couple of people who can't eat crab, so I've been trying tostay away from that.... but yours sounds fantastic.
Alm25 at 8:57AM on 12/30/08
@ Alm25... yes they are! I'll try not to let it bother me when I sleep tonight... just because you liked everyone elses and not mine.... *sniff*... *sniff*
Pavlov at 9:06AM on 12/30/08
I'll have 2 of each please!
dmcavanagh at 7:22PM on 12/30/08
My Portuguese mushroom caps always seem to be a hit, and they're very easy. Saute onions and garlic in some olive oil and butter, and add in linguica (or chorizo if linguica is unavailable or you're looking for something spicier). After the meat is cooked, add in a cup of crushed Ritz crackers and mix until the crackers are fully combined; salt and pepper to taste (and you WILL want to steal a forkful of the mixture, trust me!). Stuff the mixture into the mushroom caps and arrange the caps in a buttered 13x9 glass dish. Sprinkle the mushroom caps with mozzarella cheese, and put the dish in the oven at 425 degrees for about fifteen minutes or until the cheese is melted.
It's simple and delicious! If you have any leftover stuffing, it's a great addition to frittatas and pizzas.
poke87 at 7:34PM on 12/30/08