Mushrooms on their own are wonderful, but when you stuff them with flavorful ingredients, they become sublime. Here are three recipes sure to please fungi fans.
Stuffed Portobello Mushrooms
8 large portobello mushrooms
1 tablespoon olive oil
2 red bell peppers, seeded and finely chopped
2 green bell peppers, seeded and finely chopped
1 large onion, finely chopped
5 to 7 cloves garlic (to taste), finely chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and freshly-ground pepper, to taste
6 ounces goat's cheese
- Remove the stems from the portobellos, then chop and reserve.
- Place the whole mushroom caps smooth side down on a lightly greased baking sheet and bake in a preheated 425 degree F oven for 15 minutes.
- Meanwhile, heat the oil in a skillet over moderate heat and saute the mushroom stems, bell peppers, onion, and garlic until tender, 8 to 10 minutes.
- Add the herbs and cook an additional 2 minutes.
- Spoon the mixture into the mushroom caps and top with the cheese.
- Bake an additional 10 minutes, or until the mushrooms are tender and the cheese has melted.
- Serve immediately.
24 medium-size mushrooms
1/4 cup finely chopped scallions with tops
1 clove garlic, minced
1/4 cup butter
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
- Remove stems from mushrooms; mince stems finely.
- Cook and stir mushrooms stems, scallions and garlic in butter over medium heat until tender.
- Remove from heat; stir in remaining ingredients.
- Fill mushroom caps with stuffing mixture.
- Place mushrooms, filled sides up, in greased baking dish.
- Bake at 350 degrees F for 15 minutes.
1 cup crabmeat
1 tablespoon bread crumbs
1 tablespoon onions, minced
1 tablespoon Parmesan cheese, grated
1 teaspoon salt
2 tablespoons parsley; minced
12 mushroom stems, finely chopped
12 mushroom caps
1 egg, beaten
Hot sauce, to taste
- In a bowl, mix crab meat, bread crumbs, onions, cheese, salt, parsley, and chopped mushroom stems.
- Add beaten egg and hot sauce, to taste.
- Stuff mixture into mushroom caps.
- Bake at 300 degrees F until tender, 15 to 30 minutes.
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