Stuffed mushroom recipe?!


Question: Any1 have a good recipe for stuffed portibellos? I wanna back it and i want it very rich in flavor, but still easy to make. Oh and it needs to be easy!!!


Answers: Any1 have a good recipe for stuffed portibellos? I wanna back it and i want it very rich in flavor, but still easy to make. Oh and it needs to be easy!!!

This is a very yummy recipe!

http://www.cdkitchen.com/recipes/recs/31...

ingredients
Ten 3- to 4-inch-wide portobello mushroom caps, black gills removed
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
3 ounces each of Gruyère, Muenster, mozzarella and Manchego, shredded
Finely grated zest of 2 lemons
1 tablespoon chopped basil
4 garlic cloves, minced
1 cup panko
3 tablespoons chopped parsley

directions
Preheat the oven to 375°. Brush the mushroom caps on both sides with olive oil and season with salt and pepper. Place on a large rimmed baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up.
In a large bowl, combine the cheeses with the lemon zest, basil, three-fourths of the minced garlic and 1 tablespoon of the olive oil. Season the cheese filling with salt and pepper. Mound the stuffing onto the mushroom caps. Bake the stuffed mushrooms until the cheese is melted, about 5 minutes.
Preheat the broiler. Meanwhile, in a small bowl, mix the panko and parsley with the remaining minced garlic and 2 tablespoons of olive oil. Sprinkle the panko mixture over the mushrooms and broil 4 inches from the heat until browned, about 2 minutes. Serve right away.

I always go to allrecipes.com
there are a variety of recipes there for you!!
good luck

Stuff them with crab meat and whatever spices you lilke.

-->Smoked Sausage Stuffed Mushrooms

INGREDIENTS:

1/2 pound fresh, ground smoked sausage, cooked and drained
24 large mushrooms, stems removed
1/2 pound cream cheese
1 ounce Parmesan cheese, grated
PREPARATION:
Cook mushrooms at 350° for 7 minutes. Allow to cool.
Mix cooled sausage, cream cheese, and Parmesan.

Fill each mushroom with 1 teaspoon of filling. Bake at 350° for 7 minutes.

*If ground smoked sausage isn't available you can add 1/2 teaspoon of a liquid natural smoke product (like Wright's) to 1/2 pound ground pork (not pork sausage).


--->Grilled Stuffed Portabello Mushrooms

INGREDIENTS:
4 large portabello mushrooms
10-12 ounces baby spinach, washed
1 cup tomatoes, chopped
1/2 cup onion, finely chopped
1/4 cup bread crumbs
1/4 cup sun dried tomatoes, finely chopped
1/4 cup black olives, diced
2 cloves garlic, minced
salt
black pepper
olive oil

PREPARATION:
Place spinach in a large saucepan and cook for 2 minutes until wilted. Make sure to stir constantly. Remove from heat and drain out excess liquid. Add olive oil and add onion and garlic to pan. Cook until tender.Add ripe and dried tomatoes, olives, salt, and pepper to mixture. Cook for 2-3 minutes.
Preheat grill. Remove mushroom stems and cut off black tips. Brush olive oil on mushroom caps. Season with additional salt and black pepper. Place on grill and cook over medium heat for 5-6 minutes. Remove from grill.
Spoon spinach mixture into mushrooms. In small mixing bowl, combine bread crumbs with salt and pepper. Top spinach with bread crumb mixture. Place stuffed mushroom caps on grill for an additional 5-10 minutes. Remove from heat and serve.





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