"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Click Here to Login
Thread Tools Display Modes
Old 08-09-2005, 08:39 AM   #1
Chef Extraordinaire
mudbug's Avatar
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Stuffed Mushrooms (TNT)

These are so good. Recipe that I made recently from a Wms Sonoma cookbook.

24 large fresh cremini or white button mushrooms, each about 2 inches in diameter, brushed clean

1/4 cup plus 2 T olive oil

kosher salt and freshly ground white pepper

3 T unsalted butter, plus 3 T unsalted butter, melted

4 green (spring) onions, including tender green parts, finely chopped

1/2 cup dry Marsala, sherry, or white vermouth

1/3 cup coarse fresh bread crumbs

1/2 cup shredded Gruyere cheese

3/4 cup grated Parmesan

1/2 cup minced fresh flat-leaf parsley

1/4 t sweet Hungarian paprika

1/3 cup heavy cream, plus more as needed

Preheat oven to 350, line a rimmed baking sheet with parchment paper or butter the baking sheet.

Remove stems from mushrooms and reserve. Brush mushroom caps, inside and out, with 1/4 cup olive oil. Place them rounded side down on prepared pan. Season with salt and white pepper to taste and set aside.

Chop mushroom stems as finely as possible. Place the chopped stem in the corner of a clean kitchen towel, gather the towel tightly around the mushrooms, and twist to release as much moisture as possible. Set aside.

In a saucepan, melt the 3 T butter with the 2 T of oil over medium heat. Add the green onions and saute until the white parts are transparent, 2-3 minutes. Add the mushroom stems, raise heat to medium high, and saute until lightly browned, 6-8 minutes. Add the Marsala and boil until almost dry, about 5 minutes. Remove from heat and add bread crumbs, Gruyere, 1/2 cup of the Parmesan, parsley, paprika, and the 1/3 cup cream. Season with salt and white pepper to taste. Add a little more cream if needed to make a thick mixture.

Spoon stuffing into the mushroom caps. Sprinkle each with a little of the remaining Parmesan and drizzle with a little of the melted butter.

Bake until lightly browned on top, 20 - 25 minutes. Serve warm.

These can be baked 3 or 4 hours in advance and kept at room temperature. Just before serving, reheat in 350 oven for about 15 minutes.

Notes: The 1/4 cup olive oil for brushing the mushroom caps was not enough. Use more. I didn't bother using white pepper instead of black, fresh instead of dry bread crumbs, squeezing the stems in the towel, or sprinkling with cheese and melted butter at the end. They also reheated just fine in the microwave for about 15-30 seconds.


Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 08-09-2005, 09:48 AM   #2
Chef Extraordinaire
kadesma's Avatar
Join Date: Sep 2004
Location: california
Posts: 21,372

these look great, we love stuffed rooms...will try them sunday for the gang. Thanks for sharing.

HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 08-09-2005, 10:32 AM   #3
Master Chef
PA Baker's Avatar
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
I'm not a big mushroom fan (ever since studying them in biology as a kid! ) but hubby loves stuffed mushrooms and will go nuts for these. Thanks!
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 08-09-2005, 12:06 PM   #4
Chef Extraordinaire
pdswife's Avatar
Join Date: Nov 2004
Location: Washington
Posts: 20,332
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
I've never met a stuffed mushroom that I didn't like.
These sound delish! Thanks for posting.
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 08-10-2005, 12:12 AM   #5
Master Chef
SierraCook's Avatar
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
Originally Posted by pdswife
I've never met a stuffed mushroom that I didn't like.
I agree, pdswife!! I love stuffed mushrooms.
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 04-26-2006, 03:01 PM   #6
Senior Cook
Shaheen's Avatar
Join Date: Apr 2006
Location: Bombay, India
Posts: 338
I bought white button mushrooms yesterday and I was looking for a recipe to try something new. This sure sounds delicious. Thanks mudbug!
Shaheen is offline   Reply With Quote
Old 04-26-2006, 04:43 PM   #7
Executive Chef
Michelemarie's Avatar
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
These sound great! It's on my list to try! Thanks!
Michele Marie
Michelemarie is offline   Reply With Quote
Old 04-26-2006, 08:29 PM   #8
Executive Chef
MJ's Avatar
Join Date: May 2004
Location: USA,Wisconsin
Posts: 4,567
Send a message via Skype™ to MJ
You RAWK Mudbug! Thanks - gonna try this soon.
MJ is offline   Reply With Quote
Old 04-26-2006, 08:40 PM   #9
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
I've stuffed mushrooms with everything from escargot to crabmeat to spinach to just their chopped stems mixed with breadcrumbs.

The big key for me is to blanch the mushroom caps in boiling water for 3-4 minutes. Then all you have to worry about is really heating the stuffing through. Nothing is more unpleasant to me than having the mushrooms raw. I find that if they're not blanched, the oven just makes the raw caps even firmer. Yuck.
BreezyCooking is offline   Reply With Quote
Old 04-29-2006, 02:58 PM   #10
Senior Cook
Join Date: Apr 2006
Location: Union City Michigan next to a Nudist Resort
Posts: 104
I will have to try these with the morrels I just found.


Diane1415 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:18 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.