Cooking tips for the caring cook.
The possibilities for stuffed mushrooms are almost limitless.
Large stuffing mushrooms can hold at least a tablespoon of filling. As you fill the mushrooms, set them back in the baking dish.
- To hollow out mushrooms for stuffing, use a Melon Baller. First remove the stem from the mushroom(s), then scrape out the gills and a little from inside the mushroom cap (mix this in with the stuffing). It makes a nice shape with lots of space for good stuffing!
Suggestions for Stuffed Mushrooms
As noted, you can stuff mushrooms with just about anything! Some popular choices are sausage and breadcrumbs, bacon and spinach, crab meat, mustard greens and bacon, your favorite stuffing mix, goat cheese and bread crumbs, lamb, onion, parsley and feta...the possibilities truly are endless! Following is a pretty basic recipe to get you started.
Cut mushrooms easily and quickly by using your egg slicer. Avoid soaking them because they absorb water.
Stuffed Mushrooms Recipe
6 large mushrooms
2 tablespoons oils
2 cloves garlic, crushed
3 tablespoons butter
1/2 cup chicken broth
3 cups seasoned stuffing mix
2 teaspoons chopped parsley
Rinse and clean mushrooms removing the stem. Chop stem and set aside. In large fry pan, saute mushroom caps in oil for 1 minute or until slightly softened. Blot mushrooms on paper towel and remove excess oil from pan. Saute mushroom stems and garlic in butter for 1 minute until slightly softened. Add chicken stock and bring to boil. Place stuffing mix in medium mixing bowl and add chicken stock mixture, mixing until evenly combined. Add parsley and toss gently. Arrange mushroom caps, stem side up, in shallow baking pan. Fill mushrooms with stuffing mix mixture. Bake at 350 degrees about 10 minutes or until golden brown and mushrooms are just tender. Serve hot. Makes 3 servings.