Fabulous Stuffed Mushrooms Recipes

FABULOUS STUFFED MUSHROOMS

Steps:

• Clean mushrooms and remove stems.
• Place in 13 X 9 baking dish as closely as you can, as they will shrink some during cooking process.
• Drain crabmeat, flake and set aside.
• Saute onions, celery and bell pepper in butter until onions are slightly golden brown.
• Add cracker crumbs and milk and cook until thick.
• Remove from heat, and add beaten eggs, salt, mustard, cayenne and black pepper Stir.
• Add crabmeat. The mixture should look like a thick batter. Add more cracker crumbs if needed.
• Spoon mixture into mushroom caps until you've used all of the mixture. Fill 'em up!
• Bake at 400 degrees until the peaks of the stuffing are lightly browned.
• Sprinkle cheese on top and bake until cheese is melted.
• Note: The filling can be made the day before and stored in the refrigerator until ready to stuff mushrooms.

FABULOUS STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; chop enough stems to equal 1/2 cup.
• Cook 1 pound of the mushroom caps in 3 tablespoons of the butter over medium heat for 5 minutes; drain off fat.
• Repeat with remaining 1 pound of mushroom caps and 3 tablespoons butter.
• In a medium bowl, combine cream cheese and blue cheese, mixing until well blended.
• Stir in chopped stems and green onions; fill mushroom caps.
• Place on cookie sheet and broil until warm and tops are golden brown.

RACHEL'S FABULOUS NUTTY STUFFED MUSHROOMS

Steps:

• Prep your mushrooms by washing them, then scooping out the stems-- but don't toss those stems, cut them up and put them in a small bowl for now.
• Line a cookie sheet with foil or parchment paper and place all the cleaned out mushroom caps on it for easy prep. Preheat the oven to 375°F.
• In a saucepan or frying pan, heat the olive oil.
• Saute the diced onion, 1 minced garlic clove (or 1/2 tsp liquidy minced garlic I like to use), and the mushroom steps in the oil until nice and browned. Put this mixture in a small bowl for now.
• In a large mixing bowl, mix the plain yogurt with the lemon juice and minced garlic.
• Add the paprika, nutmeg, and white pepper.
• Pour in the can of diced tomatoes and mix well.
• Add the cilantro, walnuts, and browned onion/mushroom mix.
• Here comes the most fun part: place the small loaf of cornbread into a bowl and smash it up real good! (If your kids are helping you in the kitchen, I'm sure they'd love this step.).
• Divide the crumbled cornbread into approximately 1.5 and 1/2 cup portions. You may have a little more or less. Either way, about 1.5 cups should go into the mixing bowl and 1/2 cup should stay aside.
• Carefully spoon the mixture into the mushroom caps with a few millimeters of leeway-- don't overstuff.
• Top the caps off with the remaining crumbled cornbread.
• Bake for 10-15 minutes or until the sides and tops have browned.
• I think they're best served warm, but you can also serve them chilled.