Stuffed Mushrooms

One appetizer / side dish that was always devoured at my various holiday dinners was stuffed mushrooms. Usually done for the vegetarian crew, I eventually just did full sheet pans of 30-40 large stuffed mushrooms.

Not an overly complex dish, and is one of those follow on dishes, as usually I made too much dressing, (how can that be?), and utilized the overflow from my large casserole dishes to stuff a meat replacement.

From Wikipedia:

Stuffed mushrooms is a dish prepared using edible mushrooms as its primary ingredient. Many fillings can be used, and the dish is typically baked or broiled. It can be served hot or at room temperature, and is sometimes served cold. The dish can have a meaty texture, and serves as an hors d’oeuvre, side dish, or snack.

Edible mushrooms are the main ingredient in stuffed mushrooms. Preparation typically involves washing the mushrooms and removing the stems, after which the caps are turned over and stuffed with various fillings. The removed stems can be chopped and used as in ingredient in the filling. Filling ingredients used are diverse, and can include bread crumbs, spinach, tomato, cheese, onion, garlic, herbs such as basil, chives, tarragon and parsley, meats such as sausage and pork, egg, spices, salt and pepper. The filling can be sautéed prior to being placed in the mushroom caps. The dish can be drizzled with olive oil prior to cooking. The dish can have a meat-like texture.

Stuffed mushrooms are typically placed on a cooking pan or dish and baked or broiled to cook the dish. They can also be cooked on skewers, and can be cooked on a rotisserie. The mushrooms shrink during the baking process. The dish is typically served hot or at room temperature, and can also be served cold. The dish can be served as an hors d’oeuvre, as a side dish, and as a snack.

Stuffed Mushrooms

A vegetarian friendly dish for thanksgiving, or any other special meal

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine American, Global

Servings 4 people

Calories 196 kcal

Ingredients

  

1x2x3x

• 16 ea Large Mushrooms Cleaned, stemmed
• 1/4 cup Sweet Onion Minced
• 2 tsp Garlic Minced
• 1 cup Bread Stuffing https://www.roguechef.com/?p=1703
• 1/4 Cup Parmesan Grated
• 3 tbsp Butter
• 1/4 cup Broth Veggie, Mushroom …
• Poultry Rub To Taste https://www.roguechef.com/?p=1820

Instructions

 

• Preheat oven to 400
• In a saute pan over medium heat, add the butter and foam out
• Add onions and minced mushroom stems, saute until onions are soft and translucent, mushrooms have given up their liquid
• Add stuffing, poultry rub, and broth to loosen, mix and warm through
• Season, taste, and balance flavors
• Butter a 1/2 sheet pan and place mushroom caps, cavity up
• Fill and over stuff the cavity
• Top with parmesan, and bake until mushrooms are tender and stuffing is cooked.

Notes

Again a basic recipe, that always was devoured by the vegetarian crew.

If one is not cooking vegetarian, one could fry off a bit of bacon, use the fat to saute the onions, and crumble the bacon into the stuffing. A sagey sausage would work quite well here also … 

For this dish, I usually use large cremini mushrooms, but one could go with large portobellos, the cooking time and stuffing amount would need to be adjusted.

 

If one is using very large portobellos, one could leave a nest in the stuffing and nestle a very small cracked egg inside, thence bake for a quite posh twist.

I’ve specified a full cup of stuffing here, depending on the amount of minced mushrooms from the stems and how much the cook down, some maybe left over,  Just take the extra, and make a stuffing ball or balls and bake them off with the mushrooms.

As always, this is basic, do explore and enjoy new culinary adventures  .

 

Nutrition

Calories: 196kcalCarbohydrates: 13gProtein: 4gFat: 15gSaturated Fat: 7gCholesterol: 27mgSodium: 476mgPotassium: 63mgFiber: 2gSugar: 2gVitamin A: 503IUVitamin C: 1mgCalcium: 95mgIron: 1mg

Keyword Baked, Bread, Mushroom

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