stuffed mushrooms
 

Great mushrooms tonight!!
Large mushrooms-8-10
lb of hot italien sausage (or any other type)
cup grated cheddar cheese
1/2 cup parmesan cheese
Tbls chopped garlic (or more if you like)
Tarragon to taste
salt/pepper to taste
stems from lg mushrooms-chopped

Mix last 7 ingrediants together.
Stuff mushrooms with mixture
Bake @ 350 30 minutes
Serve with whatever'; awsome

that sounds good. now if only I wasnt too impatient to cook for myself.......maybe i can get someone to make it for me.

I just tried this for dinner, very good. Although I made the mistake of browing the sausage before i baked so it was a little over done, none the less delicious.

I LOOOOOOVE stuffed mushrooms --

I have an almost identical recipe only instead of sausage and cheddar cheese - use crabmeat or chopped shrimp and throw in a dash or three of worcestshire sauce.

Mushrooms are my favorite food....

mine tends to be more like maleficent's, but I would give a try of a nice stong flavor also...

Just a quick question - -with the sausage and the cheddar cheese, the mushrooms don't get greasy? Not that's necessarily bad...

Not really, but try to take the mushrooms out of the pan as soon as they come out of the oven. There is a whole lot of grease at the bottom of the pan you may want to avoid.

Crabmeat, huh. I will need to try that one. Thanks.

Thanks

I have a different stuffed mushroom recipe that takes a while to prepare but is well worth the effort.

You need:

15 large mushrooms
1 small onion
1 clove of garlic
1 chunk of bacon or some pre-cut bacon pieces
a tablespoon of olive oil
a dessert-spoonful of cognac/brandy
1 egg
cream
grated parmesan cheese
breadcrumbs

Wash the mushrooms and remove the stalks. Place the mushrooms belly up on a tray and put in the oven at about 175 degrees.

Dice up the onion and garlic and place in a pan with the olive oil. Let them get golden and then add the also diced bacon chunk/ pre-cut bacon pieces. After those are fried add the chopped up stalks.

Check on the mushrooms in the oven, they will be full of water, you need to pour that out. Put them back in the oven.

When everything i golden and smelling wonderful, add the cognac/brandy and let the alcohol cook off. If your pan is shallow enough, try flambéing it for extra taste.

After this, add a mixture of the egg, some cream, and part of the parmesan.
Mix fast and well so it doesn't go overly lumpy.

Take out the mushrooms from the oven and strain one more time. Then, top them with the stuffing mixture, and sprinkle that with the leftover parmesan mixed with breadcrumbs for texture.

Grill in the oven for 5-10 mins and serve.

Yummy stuff! :)

Sounds good to me. I love this stuff for parties!!!!

Last nights dinner... stuffed mushrooms - agreat way to get rid of leftovers.

6 small portobello mushrooms, stems removed and the black stuff cleaned out
1 small portobello mushroom, stem removed and chopped up
Leftover grilled salmon (chopped up)
Left over shrimp Scampi (chopped up)
handful of flat leaf parsley, chopped
1/4 of a white onion, chopped
2 shallots, chopped up
3 cloves of garlic, chopped up (I loooove garlic)
1 egg (probably not necessary0
handful of Panko (really soft breadcrumbs)
fresh ground white pepper
some red pepper flakes
a few splashes of soy sauce and a few splashes of worcesteshire sauce

A dash of olive oil to a pan and cook up the onions, shallots, garlic, and mushrooms.
once they are cooked, til almost carmelized state but not quite... remove from heat - add in the left over fish, parsley, worcesteshire sauce, soy sauce, red pepper flakes, white pepper, beaten egg, and bread crumbs.... Mix gently.

Spoon mixture into mushroom caps and place on a cookie sheet.

Bake at 400 degrees, covered, for about 15 - 20 minutes (until you smell mushrooms) Uncover, and sprinkle on some parmesean cheese (or asiago, or whatever) broil until cheese lightly browns (I did the baking in my toaster oven)

Made a great dinner and have the left overs for lunch today...

Yummy I cant waiot to try them all out... at the same time and see which is best

Spinach Stuffed Portobello Mushrooms

2 Portobello Mushroom Caps
1 pack of chopped spinach, thawed preferred
3 oz. cream cheese (Lite preferred)
1/4 cup parmesean cheese
2 cloves garlic minced
1 tsp Olive Oil
Salt & Pepper to taste

Sauté spinach in olive oil with garlic till water is absorbed. Mix with cream cheese and parmesean cheese. (Note: this makes an awesome creamed spinach just as is... like steakhouse creamed spinache)
Let mixture cool.
Brush Portobello caps with olive oil and grill 4 minutes on each side (my stovetop grill pan works just fine for me)
Drain off liquid if any
Fill with spinach mixture. Put in baking dish and bake 20 minutes at 350.
Sprinkle with a little extra cheese

OMG, this sounds postitively inspiring!
Mal, your leftovers are better than most of my dinners...

I make stuffed mushrooms very similar to the OP, but with bacon instead of sausage, and no parmesan cheese. So good, and always a hit at parties. I also sprinkle some cayenne pepper flakes on top.

I've found they can get a little greasy, so I usually put them on paper towels first to absorb a little of it. Mmmmmm...stuffed mushrooms.....

I make vegetarian stuffed mushrooms.

several large cremini mushrooms
breadcrumbs
2 cloves garlic
some scallions
1 tablespoon or so of butter
fresh herbs--whatever you have on hand is fine, or whatever you think coordinates best with everything else
salt
pepper

Remove the stems from the mushrooms and mince them finely. Mince the two garlic cloves, and finely chop the scallions. Mince whatever herbs you are going to use. Saute the mushrooms and scallions together over medium heat, adding the garlic and herbs after the mushrooms and scallions are nicely softened. Saute a minute more and then add enough breadcrumbs to soak up any remaining butter. Season with salt and pepper. Toss this together and remove from the heat. Stuff your mushrooms, and bake at 400 for about 12 minutes, or until the mushroom caps are softened.

It's an easily interchangeable recipe: you can tailor it to Thanksgiving (using sage as one of your herbs) or an Italian meal (use basil), and meat eaters like it too. The key is to use creminis, not white button mushrooms!

needed to bump this thread as I used it for reference for my dinner tonight. I'll let you know how it turned out! I'm afraid it'll be a bit dry, as I pre-browned my sausage--oh well, it's my first time, I'm allowed one mistake.

mushrooms give off a lot of juice.... and when the sausage heats up again, it will give off al ittle more juiciness.. i doubt they will be dry...

They were good! Next time I'll make the stuffing more of a mixture with some breadcrumbs and perhaps some egg. It was pretty crumbly, although tastey!

I should know better than to look in here, everytime I do you guys make me hungry!
It's 9 am and all I can think about is mal's left overs mushrooms! My wife's been making all sorts of grilled and stuffed portobellos, we ARE going to try this too!