STUFFED MUSHROOMS WITH STUFFING RECIPES
STUFFED MUSHROOMS RECIPE - NYT COOKING
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
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
STUFFED MUSHROOMS RECIPE - NYT COOKING
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
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
CRAB STUFFED MUSHROOMS - SPEND WITH PENNIES
Oct 12, 2021 · The Best Crab Stuffed Mushrooms. We love crab appetizer recipes from hot crab dip to crab cakes! These stuffed mushroom caps are filled with a creamy cheesy crab filling and baked until melty. Easy to make with canned crab, these are great for any …
From spendwithpennies.com
From spendwithpennies.com
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STUFFED MUSHROOM RECIPES : FOOD NETWORK | FOOD NETWORK
Stuffed Mushroom Recipes Whether you're entertaining guests or whipping up a weeknight dinner, get stuffing with these easy and delicious stuffed mushroom recipes. Pinterest
From foodnetwork.com
From foodnetwork.com
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11 STUFFED MUSHROOM RECIPES FOR THANKSGIVING ...
These delicate stuffed mushrooms make it easy to snack while mingling at a Thanksgiving cocktail hour. Create the perfect bowl shape to accomodate the stuffing by using a melon baller to gently ...
From foodnetwork.com
From foodnetwork.com
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11 STUFFED MUSHROOM RECIPES FOR THANKSGIVING ...
These delicate stuffed mushrooms make it easy to snack while mingling at a Thanksgiving cocktail hour. Create the perfect bowl shape to accomodate the stuffing by using a melon baller to …
From foodnetwork.com
From foodnetwork.com
See details
