SHRIMP STUFFED MUSHROOMS RECIPES

Name: Stuffed Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 28 mushrooms
Ingredients: 1/2 cup Italian-style dried bread crumbs; 1/2 cup grated Pecorino Romano; 2 garlic cloves, peeled and minced; 2 tablespoons chopped fresh Italian parsley leaves; 1 tablespoon chopped fresh mint leaves; Salt and freshly ground black pepper; 1/3 cup extra-virgin olive oil; 28 large (2 1/2-inch-diameter) white mushrooms, stemmed

STUFFED MUSHROOMS RECIPE | GIADA DE LAURENTIIS | FOOD NET…

Stuffed Mushrooms Recipe | Giada De Laurentiis | Food Net… image

For an elegant appetizer that takes only 35 minutes to make, try Giada De Laurentiis' Stuffed Mushrooms recipe from Everyday Italian on Food Network. These vegetarian bites are stuffed with breadcrumbs, Pecorino Romano, garlic, parsley and mint then baked until crispy on top.

Provided by Giada De Laurentiis

Categories appetizer

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 28 mushrooms

Number Of Ingredients 8

Ingredients

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Steps:

Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Nutrition Facts : Calories 42 calorie, FatContent 3 grams, SaturatedFatContent 1 grams, CholesterolContent 3 milligrams, SodiumContent 131 milligrams, CarbohydrateContent 2 grams, ProteinContent 2 grams, SugarContent 1 grams

STUFFED MUSHROOMS RECIPE - NYT COOKING

Stuffed Mushrooms Recipe - NYT Cooking image

This classic hors d'oeuvres recipe first appeared in The Times in a February 1981 column by Craig Claiborne on the then-popular topic of no-salt cooking. Mushrooms, he said, are “the one basic ingredient best suited to a no-salt cookery,” noting a “depth of flavor” and “a meat-like consistency.” We may have relaxed our beliefs regarding our salt consumption, but this more than 30-year old recipe remains a reader favorite. It's also blessedly easy to make. After removing the stems from the mushrooms, you simply sauté the caps with a little butter, lemon juice and black pepper (we won't tell if you add a little salt). Make a simple stuffing of chopped mushroom stems, shallots, garlic, celery, thyme, egg, bread crumbs and shredded Gouda. Stuff the mushroom caps, drizzle with butter and bake for about 15 minutes. See? The 1980s weren't so bad.

Provided by Craig Claiborne

Total Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 1/4 pounds mushrooms
4 tablespoons butter
Juice of 1 lemon
Freshly ground pepper to taste
1/3 cup coarsely chopped shallots
1/2 teaspoon minced garlic
1 cup coarsely chopped celery, optional
1/4 teaspoon dried thyme
1 small bay leaf
1/4 cup coarsely chopped parsley
1 egg, lightly beaten
1/4 cup fine fresh bread crumbs
1/4 cup grated cheese, preferably low-sodium cheese, such as Gouda
Salt and pepper, to taste

Steps:

Preheat the oven to 400 degrees.
Remove and reserve the mushroom stems. There should be about two cups. Chop the stems coarsely.
Heat one tablespoon of the butter in a saucepan and add the mushroom caps. Sprinkle with the juice of half a lemon and a generous grinding of pepper. Cook, stirring often but gently so as not to break the caps. This is to remove the moisture from the caps. Cook about two minutes. Remove the caps to a platter.
Add one tablespoon of butter to the saucepan and add the shallots and garlic. When they've begun to soften, add the chopped mushroom stems and juice of the remaining half a lemon. Add the celery, thyme and bay leaf. Cook, stirring often, about five minutes. Remove the bay leaf.
Spoon and scrape the mixture into the container of a food processor. Add the parsley and process to a fine puree.
Return the mixture to a saucepan and cook, stirring often, about five minutes. Add the egg and bread crumbs. Cook about 10 seconds, stirring, and remove from the heat. Stir in cheese. Salt and pepper to taste.
Stuff the caps with an equal amount of the filling. Smooth over the tops. Arrange the caps as they are stuffed close together in a baking dish. Sprinkle with two tablespoons of melted butter.
Place the mushrooms caps in the oven and bake 15 minutes.

Nutrition Facts : @context http//schema.org, Calories 146, UnsaturatedFatContent 3 grams, CarbohydrateContent 10 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 6 grams, SaturatedFatContent 6 grams, SodiumContent 331 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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