My Moms Stuffed Mushrooms Recipes

MY MOM'S STUFFED MUSHROOMS

Steps:

• 1. I find it best to buy loose mushrooms so the biggest ones can be selected for stuffing. I have also bought packages of them if I decided there were enough bigger mushrooms for my purposes. Heat oven to 350. Wash mushrooms. Remove stems and set aside. (These will be diced and used in the stuffing mixture.) Set washed mushrooms aside.
• 2. Prepare the stuffing mix. Traditionally, no woman in my family used a measuring cup, we used handfuls, palmfuls, pinches, sprinkles, so I have to think how to tell you how much. Depending on how many mushrooms you'll be stuffing, pour out 1/4 to 1/3 of the breadcrumb container into a mixing bowl. Add garlic powder and basil to taste - for the basil I'd say pour some into the palm of your hand, press hands together, hold them over the mixing bowl, grind with your palms and let basil sprinkle into the breadcrumbs. Decide from there if you want more.
• 3. Take the stems, finely chop and add to seasoned crumbs. At this point finely chop any seafood you'll be adding, mix all ingredients around with a wooden spoon, then add some warm water and a drizzle or two of olive oil to make into a pasty substance. (I mix using my hand. If that gives you the willies use a wooden spoon, but by hand tells you firsthand if the substance is the right consistency for stuffing purposes.)
• 4. Spray a baking pan with your favorite no-stick spray. Begin stuffing mushrooms using a teaspoon or pinch amounts with your fingers; pat stuffing into mushroom, place in pan. Line pan with stuffed mushrooms. When you're finished, add a very small amount of water to the bottom of the pan, maybe 1/8 of an inch worth's, drizzle olive oil over all the mushrooms, cover with foil to bake.
• 5. Bake for 45 minutes to 1 hour at 350. (Depending on your oven, it may take more time or it may take less.)

MOMS STUFFED MUSHROOMS

Steps:

• clean mushrooms with damp cloth.remove stems and finely chop them set aside.
• spray a skillet and add chopped stems and garlic a few minutes later. add pepper and dried basil. saute until slightly brown. remove from heat to cool slightly. mix in bread crumbs and parm cheese and then add mozzarella.
• stuff each mushroom and pat down lightly.
• top each mushroom with a little butter.
• put in preheated 350 oven for 30.

STUFFED MUSHROOMS

Steps:

• Preheat oven (or grill) to 350.
• Heat butter in saute pan over medium high heat.
• Saute mushroom stems, bacon bits, garlic powder, and onion powder until mushroom stems brown and release their water.
• In a small bowl mix cream cheese and mushroom stem mix.
• Fill each mushroom cap with cream cheese mix. Sprinkle a small amount of shredded cheddar cheese on top.
• Bake for 15 to 20 minutes.

STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F. Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms, finely chop them, and set aside.
• Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.
• To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.
• Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.
• Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve.

MOM'S STUFFED MUSHROOMS

Steps:

• Brown & drain sausage. Let cool. In medium mixing bowl, mix together softened cream cheese, ricotta cheese & cooled sausage.
• Wipe the mushrooms with damp towel (running under water will make them tough). Take the stem out of mushroom & stuff with mixture.
• Once all the mushrooms are stuffed, bake at 350 degrees for 10-15 minutes or until golden brown on top.