Overstuffed Mushrooms Recipes

STUFFED MUSHROOMS

Steps:

• Preheat the oil to 300 degrees F in a deep pot or deep-fryer.
• Remove the stems from the mushrooms and then stuff each mushroom with 1 to 1 1/2 ounces of sausage.
• Create a standard breading station in 3 separate 8-by-8-inch pans: Combine the flour, 1 tablespoon salt and 2 teaspoons pepper into the first pan. Whisk together the eggs and the milk in the second pan. Place the breadcrumbs in the third pan.
• Dredge each of the stuffed mushrooms in the flour, coat with the egg wash and then with the breadcrumbs.
• Fry the mushrooms, in batches if necessary, until golden brown and the sausage is fully cooked, 8 to 10 minutes.
• Heat the Tomato Sauce in a saucepan. Spoon 1/4 cup sauce onto the center of each plate. Arrange 3 fried mushrooms on top of the sauce. Garnish each plate with chopped parsley and Parmesan.
• Combine the whole tomatoes and their liquid, the olive oil, onion, basil, oregano, salt, pepper and 4 cloves garlic in a large bowl or 2-gallon container and puree with an immersion blender until smooth.
• Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes, remove from the heat. Bring back to a simmer when you are ready to plate. Yield: 6 servings

STUFFED MUSHROOMS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
• Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
• In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
• In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
• In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
• Bake for 15 minutes.

MARVELOUS STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; set caps aside. Finely chop stems. In a small bowl, combine the butter, flour, onion, parsley, mustard, salt, cayenne, nutmeg and chopped stems. Fill mushroom caps. Place in a greased shallow 2-qt. baking dish. Pour cream over mushrooms. Bake, uncovered, at 375° for 30-35 minutes or until mushrooms are tender, basting twice.

OVERSTUFFED MUSHROOMS T-R-L

Steps:

• Wipe with damp cloth or paper towel.
• Remove stems(use the stems in soups, stews, etc.); set caps aside.
• In a medium bowl mix cream cheese, ham, olives, mustard, onion powder, turmeric and black pepper.
• Spoon or pipe into mushroom caps.
• Garnish with pimento and serve. Refrigerate leftovers.
• Source: The American Mushroom Institute.

OVERSTUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F .
• Melt butter in a 3 qt pan over low heat.
• Beat 3 eggs in a bowl.
• Breakup crab meat into small pieces and add to eggs.
• Add mayonnaise to eggs.
• Remove stems from mushrooms. Chop up stems and add to egg mixture.
• Add onions, lemon juice, bread crumbs, salt & pepper, and paprika to egg mixture.
• Put mushrooms a few at a time into melted butter, coat, and place mushrooms, round side down, into a baking dish. Do all mushrooms.
• Spoon egg mixture from bowl into hollow of each mushroom.
• Pour remaining butter on top of mushrooms.
• Bake in oven for 20 minutes. After 15 minutes, sprinkle parmesan on mushrooms and finish baking.