Nonnas Stuffed Mushrooms Recipes

STUFFED MUSHROOMS

Steps:

• Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
• Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
• Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
• Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

NONNA'S INFAMOUS STUFFED CHOKES

Steps:

• Cut off stems of artichokes and set aside. Cut off top of artichoke leaves, creating a flat top. Cut thorns off top of each leaf on artichoke. Gently stretch artichoke from inside to create hole for stuffing. Cut away little purple/white thorny leaves in center. Peel away outer skin of stems so that it is fresh all around. Chop stems into small cubes for stuffing.
• In a large bowl drizzle olive oil over bread cubes until they're moist. Add salt and pepper, chopped onion and garlic, sliced olives and chopped stems. Work together with hands. Check olive oil content by squeezing stuffing into a ball in your hand. If it sticks together, there's enough oil, if not, add more. Stuff mixture tightly into center of artichokes -- as tightly as possible.
• In a large stove top pot (i.e. Dutch Oven) add water half way up artichokes. Artichokes should be firmly together in pan. Add salt and 1 1/2 cups of extra virgin olive oil to water. Make certain water is high enough but not beyond half way. Bring water to a slow boil in covered pot. Baste leaves around stuffing with broth from the pan every 15 to 20 minutes for approx. 3 hours. When outside leaves are tender they're done. Before removing from pan, baste stuffing one last time, then pack down stuffing with a fork. Serve with a little bit of broth in bottom of bowl.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

GRANDMA NANCY'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees F.
• Wash and pat dry mushrooms. Take off stems and chop into small pieces. Place mushroom caps in baking dish. Place teaspoon of sausage meat in bottom of mushroom. Press meat down into mushroom.
• In a small bowl combine mushroom pieces, bread crumbs, Pecorino Romano, Parmigiano Reggiano, garlic powder, pepper, and parsley. Add olive oil until mixture is moist. If too dry add more oil.
• Fill each mushroom cap generously with stuffing mixture and place in baking pan. If any stuffing is leftover, divide evenly and top each mushroom. Drizzle olive oil over each one. Pour little water in bottom of pan. Cover with foil.
• Bake for 30 minutes. Remove foil, sprinkle shredded mozzarella on each mushroom and bake uncovered for another 10 minutes.

NONNA GINA'S STUFFED MUSHROOMS

Steps:

• Preheat the oven to 325° F. In a large saucepan, add 3 cups of cold water. Bring water to a boil and add sausage links and parboil them for 5 minutes. Drain and grind sausage in a food processor for a few minutes, just until sausage is crumbled. Empty into a large bowl.
• In a large sauté pan, melt butter and olive oil over medium heat. Add celery, onion, parsley, salt, pepper and reserved mushroom stems. Saute until vegetables have softened and onions are translucent, about 5 to 7 minutes.
• While vegetables are cooking, empty two sleeves of Ritz crackers (approx 2 cups) into the food processor and grind to fine crumbs. Add cooked vegetables to the processor and pulse into a chunky paste.
• Add cracker/veg mixture to bowl with sausage and mix until fully incorporated. Set aside and prepare mushroom tops.
• Place mushroom tops upside down on a baking sheet lined with parchment paper and drizzled with olive oil. Sprinkle the tops with kosher salt. Add a tablespoon of stuffing to each mushroom. Drizzle the filled mushroom with extra virgin olive oil.
• Bake for 30 to 35 minutes until filing is golden brown and mushroom is soft to the touch.

NONNA'S STUFFED MUSHROOMS

Steps:

• Wash mushrooms and cut stems off. Finely chop stems. Mince garlic. Moisten crumbled bread with water or olive oil and season with salt, pepper and oregano. Mix together chopped stems, garlic and bread. Stuff mixture into mushroom caps. Put olive oil in large skillet. Add mushroom caps and saute on med-high heat for a few minutes, then cover. Cook for 15 minutes or until soft. Transfer mushrooms to a pyrex dish and drizzle browned oil from skillet over top of each mushroom. Sprinkle with dash of paprika. Just before serving, put mushrooms under broiler to lightly brown them.

DINAH'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange mushroom caps hollow side up in the baking dish.
• In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
• Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
• Bake in the preheated oven 30 minutes, or until lightly browned.