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.
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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 350°F.
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.
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Mushrooms with Spinach Stuffing
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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 350°F.
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.
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Mushrooms with Minced Mushroom Stuffing
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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 350°F.
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
I just pull out the stem and save, then I take a melon baller and scoop out some of the meat of the mushroom where the stem was to make a bigger pocket or hole to put in the filling..That's all I do..oops, I save the part I scoop out as well, because I use it and the stems in the filling.
) Maybe I really should invest in this tool and rename it to "shroom digger"!!
