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Old 02-16-2006, 06:02 PM   #11
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It's pretty darn good!
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Old 02-16-2006, 06:24 PM   #12
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A delicious but suprisingly simple recipe:

Stuff the mushroom caps with a mixture of cream cheese and crumbled cooked bacon. I also sometimes stir in a little garlic or onoin powder for extra kick.

Broil until the cheese is starting to bubble and brown on top. That's all there is to it!
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Old 02-16-2006, 07:22 PM   #13
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Here's my recipe for stuffed mushrooms:

1-2 cups plus fine bread crumbs
1/2 cup ripe olives, chopped
1/2 cup diced ham
4 cloves garlic, finely diced
1/4 cup fresh Italion parsley, chopped
!/2 cup parmesan cheese, grated
1 egg, beaten
olive oil
25 large mushrooms

Make breadcrumbs in food processer out of sliced, toasted Italian bread. Wipe mushrooms off with paper towel, and stem by scooping with a melon baller. Chop stems finely, and saute in 1-2 tbls olive oil until almost tender. Add garlic, and continue cooking till tender. Remove to bowl and add first six ingredients, mix well; add beaten egg and mix again. Stuff mushroom caps, pressing stuffing in with fingers. Place on large baking sheet, drizzle with olive oil, and bake in preheated 400 degree oven until heated through and golden on top...about 25 minutes.
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Old 02-16-2006, 07:59 PM   #14
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Quote:
Originally Posted by urmaniac13
Hey CJ that is a great usage for a melon baller!! (remember our discussion over this in your stuffed apple recipe? ) Maybe I really should invest in this tool and rename it to "shroom digger"!!
Anyway, if not all, you can use the part of either stem or scooped out portion into the filling, chopping them up further. I usually mix it with onion or scallion, pancetta, garlic, breadcrumbs and sautee them, then toss it with parmigiano and parsley.

Also Piccolina posted a wonderful recipe some time ago, I still haven't tried it but still high on my "to be tried" list!!

http://www.discusscooking.com/forums...ight=mushrooms
Licia,
Iuse that melon baller a lot. I pretty much do my mushrooms as you do, the only thing a little different is I add marjoram to the mix, I love the darn herb and use it in many of my recipes..Sometimes a little marscapone add too.
I see some great looking recipes in this thread and will have to copy and try them...
kadesma
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Old 02-16-2006, 09:53 PM   #15
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Quote:
Originally Posted by Cherry2000
A delicious but suprisingly simple recipe:

Stuff the mushroom caps with a mixture of cream cheese and crumbled cooked bacon. I also sometimes stir in a little garlic or onoin powder for extra kick.

Broil until the cheese is starting to bubble and brown on top. That's all there is to it!
This is what we do as well ... I grate onion and fine mince garlic, though, instead of using the powdered versions. I like the body they add. Also, we sprinkle finely shredded sharp cheddar over the tops before we bake. They are wonderful and oh so easy!
The last time I made them, we thought we'd be adventursome and we added blue cheese to the mix (we excluded the shredded cheddar). Very good as well.

(edited for odd typo ...)
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Old 02-19-2006, 11:23 PM   #16
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I don't have the measurements on me, so if you want to experiment what i usually do is italian sausage, some bread crumbs, a little liquid egg, fresh parmesan cheese, and fresh chopped parsley.

A few weeks ago, I did a tasting for a group that was having a salsa themed function and I used Chorizo sausage.
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Old 02-20-2006, 08:01 AM   #17
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We use these frequently for small "grazing" gatherings. All came from an old Time-Life Cooking series. We usually make all three, because you can use the chopped up stems, from the first two, for the filling for the last one.

@@@@@ Now You're Cooking! Export Format
Mushrooms with Crab Meat Stuffing
appetizers-mushroom
1 1/2 cups lump crab meat, fresh or frozen; flaked & shredded
2 tablespoons butter
4 tablespoons shallots or; finely chopped
4 tablespoons scallions; finely chopped
1 cup bechamel sauce
lemon juice; to taste
sea salt; to taste
white pepper; to taste
18-24 large mushroom caps (2 inch); stems removed
Champignons Farcis Au Crabe
Preheat oven to 350F.
Carefully inspect crab meat and remove any bits of cartilage, then shred
lumps with a fork. In a heavy 8 to 10 inch skillet, melt 2 tablespoons
butter over moderate heat and cook shallots (or scallions), stirring
constantly, for 2 minutes or until they are soft. Stir in the crab meat and
toss it with the shallots for 10 seconds or so. With a rubber spatula,
transfer the mixture to a large bowl.
Stir in the bechamel sauce, then season to taste with lemon juice, sea salt
and white pepper. Lightly butter a shallow baking dish or roasting pan
large enough to hold the mushrooms in one layer. Sprinkle the inside of the
caps with salt, spoon in the filling and arrange the caps in the pan. Bake
in the upper third of the oven for 10 to 15 minutes, or until the
mushrooms are tender when pierced with a sharp knife and the filling is
bubbly. Serve on a heated platter.
Serves 6.



@@@@@ Now You're Cooking! Export Format
Mushrooms with Spinach Stuffing
appetizers-mushroom
1/2 cup shallots or; finely chopped
1/2 cup scallions; finely chopped
3 tablespoons butter
3/4 cup fresh spinach or; firmly packed
1 package (10 oz) frozen spinach; thawed & chopped
3/4 cup boiled ham; finely chopped
1 cup bechamel sauce
sea salt; to taste
freshly ground black pepper; to taste
18-24 large mushroom caps (2 inch); stems removed
2 tablespoons butter; cut into small pieces
Champignons Farcis Aux Epinards
Preheat oven to 350F.
In a heavy 8 to 10 inch skillet, melt 3 tablespoons of butter over moderate
heat and cook shallots (or scallions), stirring constantly, for 2 minutes
or until they are soft. Add the spinach and toss it with the shallots for 3
to 4 minutes. With a rubber spatula, transfer the mixture to a large bowl.
Stir in the ham and the bechamel sauce and season to taste with salt and
pepper. Lightly butter a shallow baking dish or roasting pan large enough
to hold the mushrooms in one layer. Sprinkle the inside of the caps with
salt, spoon in the filling; arrange the caps in the pan and dot them with
butter. Bake in the upper third of the oven for 10 to 15 minutes, or until
the mushrooms are tender when pierced with a sharp knife and the filling is
lightly browned. Serve on a heated platter.
Serves 6.


@@@@@ Now You're Cooking! Export Format
Mushrooms with Minced Mushroom Stuffing
appetizers-mushroom
3/4 lb fresh mushrooms; finely chopped
4 tablespoons shallots or; finely chopped
4 tablespoons scallions; finely chopped
2 tablespoons butter
1 cup bechamel sauce
1 teaspoon fresh parsley; finely chopped
salt; to taste
freshly ground black pepper; to taste
18-24 large mushroom caps (2 inch); stems removed
2 tablespoons fine dry bread crumbs
1 tablespoon swiss cheese; grated
2 tablespoons butter; cut into small pieces
Champignons Farcis Duxelles
Preheat oven to 350F.
A handful at a time, squeeze the chopped mushrooms in a towel to extract as
much juice as possible. In a heavy 8 to 10 inch skillet, melt 2
tablespoons of butter over moderate heat and cook shallots (or scallions),
stirring constantly, for 2 minutes or until they are soft. Add the chopped
mushrooms and toss with the shallots for 8 to 10 minutes, or until all the
moisture has evaporated and they are beginning to brown lightly. With a
rubber spatula, transfer the mixture to a large bowl.
Stir in the bechamel sauce, parsley and season to taste with salt and
pepper. Lightly butter a shallow baking dish or roasting pan large enough
to hold the mushrooms in one layer. Sprinkle the inside of the caps with
salt, spoon in the filling; then mix the bread crumbs and grated cheese and
sprinkle over the filling. Arrange the caps in the pan. and dot them with
butter. Bake in the upper third of the oven for 10 to 15 minutes, or until
the mushrooms are tender when pierced with a sharp knife and the filling is
lightly browned. Serve on a heated platter.
Serves 6.
** Exported from Now You're Cooking! v5.68 **

Enjoy,

wolfie
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Old 02-20-2006, 01:59 PM   #18
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wolfie I like these too,exspecially the crab stuffed mushroom
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Old 02-20-2006, 02:04 PM   #19
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crab! Now that's a nice sounding one.
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Old 02-20-2006, 04:24 PM   #20
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stuff them with pesto and Parmesan, drizzle lightly with olive oil and broil
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