I want to pre-cook spinach souffle stuffed mushrooms for Thanksgiving. Will the mushrooms hold up and not be mushy if I parboil them, fill them with souffle and freeze them? Then heat them in the oven when it is time to serve them? Please help.
I'm no expert, but when my mother makes stuffed mushrooms, she doesn't cook or blanch the mushrooms first.
She fills them and bakes them. Mushrooms 'make water' though, meaning that when you cook them, they release their water content.
I would freeze them, then cook them.
Or you can try making a couple ahead of time and see how they turn out. Make a few with cooked, filled mushrooms and a few with uncooked filled mushrooms.
Or ask something like a Betty Crocker or Better Homes and Gardens website.
Good Luck! Recipe sounds delicious and I hope you will post it.
Happy Thanksgiving! (11/20/2008)
Please help! I've never heard of "souffle stuffed" mushrooms. Sounds interesting, though. (11/20/2008)
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