Denise from Smithville MO
Clean about a dozen button mushrooms. Remove and chop the stems. In a small bowl mix chopped stems with 2 tablespoons flavored cream cheese. I like vegetable or chive. Add some dried parsley, dried onion, Spike, seasoned salt, etc. Stuff the caps with this mixture. Top each with bread or cracker crumbs. Bake on a greased cookie sheet for 7 minutes of until cheese is hot and tops are browned. (01/18/2006)
Kraft Food And Family magazine over the holiday had a recipe that I loved and it was a hit at the New Years Eve party. I left the spinach out and it was still good. Could find on the web. (01/19/2006)
Brown a half pound of sausage with some chopped onions. Drain and add 8 ounces of cream cheese. Stir until melted. Stuff into mushrooms. Top with dry bread crumbs. Drizzle with butter and bake at 350 until browned on top, about 20 minutes. This is soooo good. (01/19/2006)
Savory Stuffed Mushrooms
Ingredients: 20 medium mushrooms
2 tablespoons finely chopped onion
2 tablespoons finely chopped red bell
3 tablespoons Fleischmann's
1/2 cup dry seasoned bread crumbs
1/2 teaspoon dried basil leaves
1. Remove stems from muchrooms; finely chop 1/4
2. Cook and stir chopped stems, onion and pepper
in margarine in skillet over medium heat until
tender. Remove from heat; stir in crumbs and
3. Spoon crumb mixture loosely into mushroom
caps; place on baking sheet. Bake at 400 F for
15 minutes or until hot. (01/19/2006)
If you've ever been to Houlihan's, their stuffed 'shrooms are excellent! I got this from aaa-recipes.com:
1/3 cup whipped cream cheese
1/4 cup shredded sharp Cheddar cheese
1/2 teaspoon dry Hidden Valley Ranch Dressing Mix
Combine cream cheese, Cheddar cheese and dressing mix. Let stand for 10 to 15 minutes.
6 large button mushrooms
1 cup bleached flour
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 cup buttermilk
Vegetable oil for frying
Clean mushrooms and remove stems. When cheese has rested, use a teaspoon to fill mushroom caps.
Combine flour, 1 1/2 teaspoons salt and cayenne pepper in a small bowl.
Pour milk into another small bowl. Dip mushroom first in milk and then in flour. Do this twice. Put coated mushroom into the freezer for at least 3 hours. When mushrooms are frozen, heat oil in a deep fryer to 350 degrees F. Use enough oil to cover mushrooms completely. Fry for 8 to 10 minutes until golden. Drain. Let sit for a couple of minutes before serving.
Yields 4 servings. (01/19/2006)
Aahhh, use chopped stems from the 'shrooms mixed with finely chopped shallots, bacon bits and cheese of your choice. I use finely grated extra sharp cheddar. I also use a little hot sauce to spice things up a bit. Oh, and butter... gotta have butter. The bacon and shallots make the dish, everything else is optional. Then just broil them until nicely browned and pig out. I can't imagine making less than forty or so because they tend to evaporate. You'll know when you get them right because your tongue will leap from your face and slap your brains out. Trust me here, that's a small price to pay. (01/22/2006)
I always get raves from this recipe:
Chopped shrimp and or crab, cream cheese, garlic, green onion. Mix together and fill mushroom caps. You can use the stems chopped up, too. Top with shredded monterey jack or whatever cheese you like. Bake at 350 till bubbly.
Can any of the crab stuffed mushrooms be prepared, then frozen, then cooked when needed. These recipes all sound great!! (06/04/2008)
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