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Terra_Rosarum
Guest
Nothing too elaborate. Something I can make quickly.
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Sarcelle
Guest
Get some hot or sweet Italian sausage, loose or released from their casings. Stuff mushrooms and bake until stuffing is cooked. For my oven, it takes about 20 minutes at 350 degrees.
You can also use Mexican chorizo.
You can also use Mexican chorizo.
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heidi_storage
Guest
Combine a packet of softened cream cheese, a few chopped chives, a can of crab, minced mushroom stems, lemon juice, a dash of Worcester to taste. Stuff into as many caps as you can, then eat the rest on white toast. Top w. paprika or cayenne. Substitute shallots or parsley for chives, if desired, or just add all three!
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sirach2v4
Guest
I’m going to have to do a search on this question. I haven’t the slightest idea how anybody stuffs a mushroom.
If I could stuff a mushroom, I think I’d use peanut butter and jelly, 475 degrees for three hours, then call the fire department.
OK, now I see, you just put something on the cap of the mushroom. that took me less than one minute to find out.
If I could stuff a mushroom, I think I’d use peanut butter and jelly, 475 degrees for three hours, then call the fire department.
OK, now I see, you just put something on the cap of the mushroom. that took me less than one minute to find out.
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frangiuliano115
Guest
wash and dry button mushrooms.
cut off stem (at least most of it)
pass in beaten egg - salted to taste
pass in bread crumbs
wrap half a slice of bacon around each mushroom and tie with toothpick (remove after baking)
bake at about 350 till bacon is done. (use pizza pan and oven paper)
YUMMY!
cut off stem (at least most of it)
pass in beaten egg - salted to taste
pass in bread crumbs
wrap half a slice of bacon around each mushroom and tie with toothpick (remove after baking)
bake at about 350 till bacon is done. (use pizza pan and oven paper)
YUMMY!
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Sarcelle
Guest
Hmm, I might make this for Thanksgiving.
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mdgspencer
Guest
–Just to add my two bits.
One time I realized that the web is a good place for recipes. This is not to say the recipes here are not good. But if you google to stuffed recipes, your will turn up recipes for this.
One time I realized that the web is a good place for recipes. This is not to say the recipes here are not good. But if you google to stuffed recipes, your will turn up recipes for this.
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frangiuliano115
Guest
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oldgraymare2
Guest
They’re really good this way. I have made them this way, and the other way too, stuffed with sausage. You want to chop everything as finely as possible, so that it will fit into the caps.
For the poster Sirach who was wondering if you can stuff a mushroom, yes, you can.
You take the stems off, and you can use that to stuff the mushroom caps too, if you want to, such as you would be doing in this recipe.
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Terra_Rosarum
Guest
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frangiuliano115
Guest
Right. I mean, I like recipes like Sarcelle’s too. This is just a bit easier.
I just throw all of them into a bowl with beaten eggs and salt.
(I cut some of the stem off so they’re easier to wrap)
Then I put two or three of them at a time in a big bowl with bread crumbs and just shake it around till they’re coated.
Lay the half bacon strip flat and place the mushroom in the center. Wrap and use a toothpick to hold.
It’s easy and they’re very good.
So nice to read about new recipes here. If they’re recommended it’s better than just getting it from a book.
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Sarcelle
Guest
Happy Thanksgiving
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EasterJoy
Guest
No, I like to roast mushrooms a bit before stuffing them, because it removes the excess moisture and intensifies the mushroom flavor. That isn’t a quick recipe. It can be done ahead, though. It’s in Cook’s Illustrated “Best Make-Ahead Recipe.”
When I need something fast, I make this olive paste.
9.5 oz jar pitted kalamata olives, drained and rinsed
3 T chopped onion (yellow or red–depends on what you like)
4 oz jar capers, drained and rinsed
1/2 t. or so fresh thyme (or 2-3 pinches of dried)–I just throw some leaves in
3 T. virgin or extra virgin olive oil
a dash of red wine vinegar or lemon juice
Process everything together to your preference–something between chopped together and nearly pureed, but whatever you like–taste and add a teeny bit more vinegar or lemon, if needed. Ready to go!
It keeps a very long time in the refrigerator, which is why I make such a big batch.
To make a smaller batch
3 oz olives (kalamata, Nicoise, Gaeta, Sicilian, etc, or a combination)
1 T chopped onion
1 T capers
pinch of dried thyme
1 T olive oil
red wine vinegar or lemon juice to taste
The original recipe for this tapenade is by Deborah Madison, but I would not attribute my version to her, since she would only use olives with the pit still in, which of course adds the labor-intensive pitting step. Feel free to use different olives, provided you don’t use plain black olives. You can also add tomatoes, garlic, et cetera, but keep in mind that extra ingredient might change the refrigerator “shelf life.”
When I need something fast, I make this olive paste.
9.5 oz jar pitted kalamata olives, drained and rinsed
3 T chopped onion (yellow or red–depends on what you like)
4 oz jar capers, drained and rinsed
1/2 t. or so fresh thyme (or 2-3 pinches of dried)–I just throw some leaves in
3 T. virgin or extra virgin olive oil
a dash of red wine vinegar or lemon juice
Process everything together to your preference–something between chopped together and nearly pureed, but whatever you like–taste and add a teeny bit more vinegar or lemon, if needed. Ready to go!
It keeps a very long time in the refrigerator, which is why I make such a big batch.
To make a smaller batch
3 oz olives (kalamata, Nicoise, Gaeta, Sicilian, etc, or a combination)
1 T chopped onion
1 T capers
pinch of dried thyme
1 T olive oil
red wine vinegar or lemon juice to taste
The original recipe for this tapenade is by Deborah Madison, but I would not attribute my version to her, since she would only use olives with the pit still in, which of course adds the labor-intensive pitting step. Feel free to use different olives, provided you don’t use plain black olives. You can also add tomatoes, garlic, et cetera, but keep in mind that extra ingredient might change the refrigerator “shelf life.”
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