Stuffed Mushrooms

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Stuffed Mushrooms

Stuffed Mushrooms

     I like easy appetizer recipes.  Needlessly complicated recipes can bring a busy kitchen to a halt.  Commercial kitchens rely on easy work flow.  The ability to move large amounts of food through the kitchen is how restaurants turn a profit.  The trick is to merely make food look as if it was hard to make.  Stuffed mushrooms are one of those easy recipes.  The recipe is simple and lacking complex levels of preparation. Simply make the filling, spoon onto a mushroom, and bake it off.  This recipe can be made in advance and stored in the freezer until needed.  Just pop a few on a baking sheet for an easy snack.  Stuffed mushrooms are a popular offering for that reason.  Chef’s alter ingredients slightly to match the theme of the event or the menu.  

     For this recipe, we will concentrate on crab.  Crab is a common stuffing flavor for stuffed mushrooms.  You could add smoked oysters, or even smoked salmon for a bit of variation.  Sausage is a close second in some areas.  Sausage may be substituted for those with health concerns.  Vegans could add tofu. This Stuffed Mushrooms recipe easily converts to a main dish by simply using larger mushrooms.  The Portobello mushrooms in this recipe are high in protein and low in calories.  That combination is important because it makes the recipe nutritious as well as filling.  The stuffing also helps in events where alcohol is served.  Carbohydrates help metabolize alcohol.  Caterers use light items such as stuffed mushrooms and puff pastry that allow guests to drink more.  

     Portobello Mushrooms :  Agaricus bisporus is an edible basidiomycete mushroom native to grasslands in Europe stuffed mushroomsand North America. It has two color states while immature—white and brown—both of which have various names. When mature, it is known as portobello mushroom, often shortened to just portobello (also spelled portabello or portabella). Smaller sized portobello mushrooms may be called portobellini or portabellini.
When immature and white, this mushroom may be known as common mushroom, button mushroom, white mushroom, cultivated mushroom, table mushroom, and champignon mushroom. When immature and brown, this mushroom may be known variously as Swiss brown mushroom, Roman brown mushroom, Italian brown, Italian mushroom, cremini or crimini mushroom, baby bella, brown cap mushroom, or chestnut mushroom.
A. bisporus is cultivated in more than seventy countries, and is one of the most commonly and widely consumed mushrooms in the world.

     

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Stuffed Mushrooms
A delicious stuffed mushrooms recipe that can be made as an appetizer or a main dish.
Stuffed Mushrooms
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Pieces
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Pieces
Ingredients
Stuffed Mushrooms
Instructions
  1. Clean and dry the mushrooms.
  2. Gently rock the stems out and reserve them for later use.
  3. Sautee the onions and garlic in the butter until they begin to caramelize.
  4. Mince the reserved mushroom stems and add to the pan.
  5. Add the wine to deglaze the pan, allowing the alcohol to vapor off.
  6. Add the crab meat and stuffing. Mix to combine
  7. Spoon the filling into the mushroom mounding slightly.
  8. Arrange close together on a baking sheet and sprinkle the cheese evenly over the mushrooms.
  9. Bake for 15 minutes at 400 degrees.
  10. Garnish with the basil fresh out of the oven.
Recipe Notes

Convert this recipe to an entrée by using larger mushrooms with the same process,

Larger mushrooms should be baked for 20 minutes.

You want to have an internal temp of 160 degrees.

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