Tuesday, May 1, 2012

Stuff It – Mushrooms

Crab Stuffed Mushrooms

1 cup crabmeat
½ cup cream cheese
½ cup fresh parsley leaves, chopped
½ cup chopped green onions
4 tablespoons Parmesan
Mushrooms caps
½ cup bread crumbs
½ tsp. garlic powder
Olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees F.

Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season the mixture to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Coat the tops with olive oil or butter to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.

Variation:  You can use clams, shrimp, or lobster, or all three and make a  seafood stuffed mushroom.

Spinach Stuffed Mushrooms
5 slices of pre-cooked bacon
1 (10 ounce) package frozen chopped spinach
12 large mushrooms
2 tablespoons finely chopped onion
2 minced garlic cloves
¼ cup heavy cream
¼ cup grated Parmesan cheese
Salt and pepper to taste

Preheat oven to 400 degrees F. Butter a 9 x 13 inch baking dish with 2 tablespoons butter.

Crumble pre-cooked bacon and set aside.

Place frozen spinach in a medium saucepan with ¼ cup water. Bring water to a boil; reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain well.

Clean and remove stems from mushrooms.  Use a damp paper towel to clean them.  Never put in water.  Arrange caps in the baking dish.  Chop the stems in very small pieces.

Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Sauté for 5 minutes, or until tender; mix in the bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix the Parmesan cheese, salt and pepper.

Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.

Sausage Mushrooms

20 fresh mushrooms
1 pound mild Italian sausage
2 minced garlic cloves
½ cup grated Parmesan cheese
1 small onion, finely chopped
¾ cup dry bread crumbs
2 tablespoons dried parsley
2 tablespoons Italian-style seasoning
Black pepper to taste
½ cup shredded mozzarella cheese

Fry and drain your Italian sausage. 

Preheat oven to 400 degrees F. Lightly grease a 9 x 13 inch baking dish.

Clean mushrooms with a damp paper towel and take off the mushroom stems.  Chop the stems up well.  Arrange mushroom caps in the baking dish so you can stuff them.

Mix together your sausage, stems, garlic, Parmesan cheese, onion, bread crumbs,  parsley, Italian seasoning (oregano and basil if you don’t have Italian) and black pepper. Slowly stir in approximately ¾ cup of butter.

Fill the mushroom caps with the mixture until they overflow. Sprinkle with mozzarella cheese. Drizzle each with a little butter.

Bake in the preheated oven 30 minutes, or until golden  browned.

I think tomorrow I'll talk about custards and crème brûlée for a sweet dessert.

Be happy and may God bless you and yours.

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