STUFFED MUSHROOMS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 22
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
THE BEST STUFFED MUSHROOMS
These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.
Provided by Leslie Ann
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
- Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 3.5 g, Cholesterol 33 mg, Fat 14 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 231.7 mg, Sugar 1.4 g
SIRLOIN STRIP ROAST WITH ROQUEFORT MUSHROOMS
Food & Wine magazine, April, 2000. Recipe by Marcia Kiesel From Syrah: The Next Big Grape. Haven't tried this recipe but just had to share it and keep here for safe keeping. The sirloin is roasted whole instead of sliced into steaks. The mushrooms are stuffed with Roquefort. Don't let the many steps frighten you; it looks challenging but delicious.
Provided by Manami
Categories Roast Beef
Time 1h30m
Yield 4 steakc
Number Of Ingredients 16
Steps:
- MUSHROOMS:.
- Preheat the oven to 450°F
- In a large enameled cast-iron or stainless steel baking dish, toss the mushroom caps with the wine and 2 tablespoons of the olive oil.
- Season with salt and pepper.
- Turn the caps stemmed side down and roast for 10 minutes, or until they release their liquid.
- Pour the liquid into a glass measuring cup.
- Turn the mushrooms and roast for 10 minutes longer, or until well browned on the bottom.
- Transfer the mushrooms to a large plate.
- Set the baking dish over moderately high heat and when it starts to smoke, add the water.
- Bring to a boil, scraping up the browned bits on the bottom, and simmer until the water reduces by half, about 3 minutes.
- Pour the liquid into the measuring cup.
- Return the mushroom caps to the baking dish, stemmed side up.
- In a bowl, combine the Roquefort with the cream, anchovies, garlic and mustard.
- Stir in the bread crumbs and season with salt and pepper.
- Stuff each mushroom cap with a heaping teaspoon of filling.
- SIRLOIN ROAST:.
- Season the sirloin roast with salt and pepper.
- Set a large ovenproof skillet over moderately high heat for a few minutes.
- Add the remaining 1 tablespoon of olive oil and when it starts to smoke, add the roast, fat side down.
- Cook until the fat is deeply browned, about 5 minutes, then quickly sear the roast for 1 minute on each side.
- Turn the roast fat side up and cook for 1 minute.
- Roast the sirloin in the oven for about 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 120°F for rare.
- Transfer the meat to a carving board and let rest for at least 10 minutes before carving.
- FINISHING TOUCHES FOR ROAST & MUSHROOMS:.
- Meanwhile, preheat the broiler.
- Set the skillet over moderately high heat.
- Add the balsamic vinegar and bring to a simmer, scraping up the browned bits from the bottom of the skillet.
- Add the soy sauce and the reserved mushroom liquid and boil for 3 minutes.
- Remove the skillet from the heat and swirl in the butter.
- Season the sauce with salt and plenty of pepper and pour it into a warmed gravy boat.
- Broil the mushrooms for 3 minutes, or until browned.
- Rotate the baking dish as necessary.
- Carve the roast into 4 thick slices and serve with the stuffed mushrooms.
- Pass the sauce at the table.
- Serve with a green vegetable, potatoes if desired, & loaf of crusty Italian bread.
Nutrition Facts : Calories 908.7, Fat 71, SaturatedFat 28.1, Cholesterol 208.4, Sodium 804.4, Carbohydrate 9.3, Fiber 1.3, Sugar 2.2, Protein 55.1
ROQUEFORT-STUFFED PORK CHOPS
Categories Mushroom Bake Sauté Quick & Easy Blue Cheese Pork Chop Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.
- Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and sauté until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes.
- Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.
- Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; sauté until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 minutes.
MUSHROOM-STUFFED TOMATOES
This side dish is inexpensive, quick to prepare and always a favorite. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes is really decadent. -Florence Palmer, Marshall, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes. , In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. , Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 165 calories, Fat 12g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 145mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
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