 |
02-14-2007, 04:40 PM
|
#1
|
Cook
Join Date: Feb 2007
Posts: 60
|
Mozzarella Stuffed Mushrooms
25 fresh mushrooms
1 clove garlic, minced
¼ cup bread crumbs
¼ cup grated mozzarella cheese
3 tablespoons parm cheese1/3 cup butter
1 teaspoon parsley
¼ teaspoon salt
Preheat to 450º.
Remove stems from mushrooms. Combine garlic, bread crumbs, cheeses, butter, parsley and salt in bowl. Stuff mushrooms with mixture. Put on ungreased sheet. Bake 10 - 15 minutes.
__________________
|
|
|
02-14-2007, 06:20 PM
|
#2
|
Head Chef
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
|
What types of mushrooms did you use?
__________________
|
|
|
02-14-2007, 06:33 PM
|
#3
|
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
|
Simple, delicious, & vegetarian as well! Thanks for sharing the recipe : )
|
|
|
02-14-2007, 08:32 PM
|
#4
|
Sous Chef
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
|
Neat recipe!
Thanks!
|
|
|
02-15-2007, 06:25 AM
|
#5
|
Sous Chef
Join Date: Dec 2006
Posts: 905
|
I think I might use asiago. Also, I would mince the mushroom stems, saute them with a bit of olive oil and add to the bread crumbs.
And whoa--why so much butter!!! I can't do that!! ;o)
Have you made this as yet?
|
|
|
02-15-2007, 08:18 AM
|
#6
|
Executive Chef
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
|
Nice!
I do a similar thing myself only I add a crushed dried chili to the mix and use the large Steak Mushrooms, they`re open cup and bigger than your hand.
never used Mozzeralla tho...
and I just happen to have an unopend pack of that in the fridge, I`ll wait until Tuesday (the Veg market`s on then) and have a go at that recipe.
Thnx! :)
__________________
 Katherine Snow. xx
|
|
|
02-15-2007, 08:36 AM
|
#7
|
Assistant Cook
Join Date: Feb 2007
Posts: 20
|
this also works really well with chevre goats' cheese
|
|
|
02-15-2007, 09:24 AM
|
#8
|
Sous Chef
Join Date: Dec 2006
Posts: 905
|
Yes, I'd like the chevre too. But I am still stumped about the amount of butter.
Also, when I stuff mushrooms, I like to very lightly saute the caps in some butter or oil before stuffing them. They seem to stay moister through the final baking process.
|
|
|
02-15-2007, 09:42 AM
|
#9
|
Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,514
|
Quote:
Originally Posted by Candocook
I think I might use asiago. Also, I would mince the mushroom stems, saute them with a bit of olive oil and add to the bread crumbs.
And whoa--why so much butter!!! I can't do that!! ;o)
Have you made this as yet?
|
Asiago...yeah buddy!
Mince the stems...yeah buddy!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
|
|
|
02-15-2007, 02:58 PM
|
#10
|
Executive Chef
Join Date: Jan 2006
Location: Sunny Florida
Posts: 2,773
|
sounds devine... thanks for sharing :)
|
|
|
02-22-2007, 04:58 PM
|
#11
|
Senior Cook
Join Date: Sep 2005
Location: British Columbia,Canada
Posts: 211
|
i just bought some mushrooms today--bought don't have the mozza...so i'm going to try cheddar(only cheese in the fridge). should be alright ~right
|
|
|
02-22-2007, 08:07 PM
|
#12
|
Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
|
I've made all sorts of stuffed mushrooms, and they were always pretty good, but there was also always something didn't quite taste good to me.
Finally, I read somewhere, that it's best to saute your mushrooms in olive oil or a bit of butter a bit before stuffing them.
I tried that, using just enough olive oil to cover the bottom of the saute pan, and a couple of tbl of butter. It only took a few minutes, and it really made a difference in the taste. I didn't get that raw mushroom taste that I usually get from stuffed shrooms.
Just a tip...you might want to give it a try.
__________________
We get by with a little help from our friends
|
|
|
02-22-2007, 08:10 PM
|
#13
|
Cook
Join Date: Feb 2007
Posts: 60
|
I don't think you will have a problem, it should turn out fine.
|
|
|
02-22-2007, 08:18 PM
|
#14
|
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
|
Constance - I too used to have a problem with the mushroom bases not cooking enough. I solved it by blanching them first for about 5-10 minutes in boiling water, then draining them cap side down on paper towels. The bonus is that the leftover water is terrific added to stock for vegetable soup!!
__________________
|
|
|
 |
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|