Mushroom And Cashew Stuffing Recipes

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MUSHROOM STUFFING



Mushroom Stuffing image

I first tried this stuffing a few years ago, and it fast became our family's favorite. Just flavor a hearty corn bread mix with mushrooms and bacon and taste the spectacular results. -Kathy Traetow, Waverly, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 13 cups.

Number Of Ingredients 13

4 bacon strips, diced
4 celery ribs, chopped
1 medium onion, chopped
1 pound fresh mushrooms, chopped
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) corn bread stuffing
1/2 cup chopped celery leaves
2 tablespoons minced fresh parsley
4 large eggs, lightly beaten
2-1/2 cups chicken broth
1 tablespoon butter

Steps:

  • In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings. , Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture., Spread in a greased 13x9-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350° for 30 minutes and stuffing temperature reaches 165°. Uncover and bake 10 minutes longer or until lightly browned.

Nutrition Facts : Calories 235 calories, Fat 9g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 764mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

WILD RICE WITH ROSEMARY AND CASHEW STUFFING



Wild Rice with Rosemary and Cashew Stuffing image

Essentially, this is a rice pilaf that I have modified ever-so-slightly to be used as a stuffing for a small roasting chicken. The type of nuts, mushroom, and herbs can be varied in any number of ways.

Provided by GADZUBA

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 teaspoon olive oil
½ cup onion, chopped
½ cup chopped fresh mushrooms
1 cup chopped cashews
1 tablespoon chopped fresh rosemary
1 ¾ cups chicken stock
1 cup long grain and wild rice mix

Steps:

  • Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
  • Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 31 g, Cholesterol 0.3 mg, Fat 17.6 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 3.4 g, Sodium 846.9 mg, Sugar 4.1 g

CASHEW STUFFED MUSHROOMS



Cashew Stuffed Mushrooms image

Make and share this Cashew Stuffed Mushrooms recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 45m

Yield 5 serving(s)

Number Of Ingredients 6

1 lb mushroom
1/4 cup butter
2 tablespoons onions, minced
1 1/2 cups seasoned stuffing mix, crumpled
1/4 cup cashews, chopped
1/2 cup white wine

Steps:

  • Clean and stem mushrooms, chop stems.
  • Melt butter in a frying pan.
  • Stir and saute onion and chopped stems.
  • Remove from heat and add remaining ingredients.
  • Stuff caps, mounding and compressing stuffing slightly into a rounded dome.
  • Chill until ready to use (up to 2 days).
  • Bake 400 degrees for 20 minutes.
  • There are usually about 15 medium mushrooms per pound.

MUSHROOM STUFFING



Mushroom Stuffing image

A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey.

Provided by CHRISTYJ

Categories     Side Dish     Stuffing and Dressing Recipes     Mushroom Stuffing and Dressing

Yield 14

Number Of Ingredients 12

1 pound fresh mushrooms, sliced
6 tablespoons butter
1 cup diced onion
1 cup chopped celery
1 teaspoon poultry seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
12 cups dried bread crumbs
1 ½ cups hot chicken broth
2 eggs, beaten
2 cups diced apple without peel
¼ cup chopped parsley

Steps:

  • Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
  • Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
  • In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
  • Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

Nutrition Facts : Calories 442.6 calories, Carbohydrate 71.7 g, Cholesterol 39.7 mg, Fat 10.7 g, Fiber 5.3 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 898.5 mg, Sugar 8.8 g

ELINDA CASHEW STUFFING



Elinda Cashew Stuffing image

Provided by Food Network

Number Of Ingredients 5

Cashew nuts
Broccoli
Diced carrots
Onions
Celery

Steps:

  • Stuff the turkey with the above ingredients. Ten minutes before the turkey is ready, you take a mixture of red mustard and soy sauce and mix them together then apply it to the turkey. Let it stay the oven for about another 3 minutes.

MUSHROOM AND CASHEW STUFFING



Mushroom and Cashew Stuffing image

Make and share this Mushroom and Cashew Stuffing recipe from Food.com.

Provided by OhSheila

Categories     Savory

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 lb sliced white bread, cut into 1/2 cubes
1/4 cup butter
1 large red onion, chopped
1 large red pepper, chopped (about 2 cups)
1/2 lb button mushroom, sliced
3 celery ribs, chopped
1 1/2 cups unsalted cashews, halves and pieces, roasted
2 tablespoons fresh thyme or 1 teaspoon dried thyme
2 tablespoons fresh rosemary or 1 teaspoon dried rosemary
1/4 teaspoon ground nutmeg
3/4 cup canned chicken broth
2 eggs, beaten

Steps:

  • Preheat oven to 400°F
  • Place bread cubes on large shallow baking pan and bake until golden, stirring occasionally, about 20 minutes. Transfer to large mixing bowl. Turn oven down to 350°F.
  • Melt butter in large heavy skillet. Add onions and cook until clear, stirring occasionally (about 10 minutes). Add red peppers, mushrooms and celery; cook until tender - about 5 to 7 minutes.
  • Combine with bread in mixing bowl; add nuts, seasonings, broth and beaten eggs. Stir well and pour into an 8" X 8" greased baking pan or one of similar size. (Can be prepared a day ahead and refrigerated). Cover and bake for about 1 hour.

Nutrition Facts : Calories 353.4, Fat 20.5, SaturatedFat 6.5, Cholesterol 68.4, Sodium 513.9, Carbohydrate 33.9, Fiber 3.2, Sugar 5.7, Protein 11.4

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