Home Recipes Stuffed mushrooms. Save recipe. Stuffed mushrooms. By Member recipe by pigwidgeon. Preparation and cooking time.
Prep: 15 mins Cook: 30 mins. Share on facebook. Share on twitter. Share on pinterest. Email to a friend. Goes well with. Comments, questions and tips Rate this recipe What is your star rating out of 5? I've made up to two days in advance- without crabmeat though. Read More. Most helpful critical review Melanie. Rating: 3 stars. But i also read a lot of the reviews and took some of the advice and left some. I rated accordingly since i changed it a bit.
I used 12 large mushrooms caps about 2" wide as the recipe called for as well as the the whole pkg of cream cheese and it was just right. Next time, though, I will use bite size smaller mushrooms but double the amount of mushrooms to make it easier to eat as a appetizer. Used olive oil instead of vegetable oil and added to the original ingredients for the filling: 2 stalks green onions minced and cooked with the garlic and mushroom stems , a bit more parmesan used fresh grated parmesano reggiano , a bit of garlic powder, 1 crisp, crumbled bacon and about a cup of cooked dungeoness crab.
Beware: if the mushrooms don't fit all the way into the muffin pan, they will come out shaped like muffins! It is kind of cute though. Cooked for 20 mins and they came out beautifully! Everyone loved them! The parmesan topping gave it that extra crunch too! And love the heat the Cayenne leaves after you eat it. Will make my new revised recipe again!
Reviews: Most Helpful. Stephanie G. This is a favorite recipe that I have made several times and I never have any leftovers. Even my young son loves the flavorfull filling. These are great to bring to get togethers.
I usually prepare the stuffing and put into a ziplock and assemble them when I arrive. Just snip off the corner of the ziplock, fill the mushrooms like a pastry and pop in the oven. Adjustments I make are I add crabmeat to the mixture which I find adds a little more substance to an otherwise very creamy filling. I like to sprinkle with parmesan cheese before putting them in the oven which adds a nice touch. A trick I use is to use smaller mushrooms so there is a good balance between mushroom and the amount of filling.
I tried larger ones one time and it almost seemed like each bite was just a bit too full of creamy mixture. I also lightly butter the mushrooms before baking which keeps them from drying out.
Last trick is I bake them in mini muffin tin pans. They hold the smaller mushrooms perfectly and the pans keep the mushrooms from tipping over and rolling around. The cayenne pepper gives just the perfect amount of kick to this recipe. A little time consuming, but worth it. I, too, added some chopped green onion while sauteeing and lightly brushed outside of mushrooms with melted butter laced with Ital. Made almost 3 doz. TIP: slice off bottem a little so they don't roll over.
Crystal S. Wow, these are ever so good exactly as written!!! For my family's personal preference, I added the following Created a great little crunch with wonderful oozy goodness underneath. Absolutely divine!!! Use precise geolocation data. Select personalised content. Create a personalised content profile.
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Stuffed Mushrooms With Spinach and Ham. Bacon Stuffed Mushrooms. Continue to 13 of 14 below. Cleaning Mushrooms Because they absorb liquids, most mushrooms are best cleaned with a minimum of water. Use a damp paper towel or a specialty mushroom brush to clean the caps and stems. Portobello mushrooms require more prep than smaller mushrooms. Wipe the caps with a damp paper towel to clean.
Slice the stem off and discard it if it's woody; if it isn't, chop it and use it in the stuffing. With a small spoon, scoop out the gills. Even though the gills are edible, they will darken and discolor everything they touch. Besides, after you scrape out the gills, you'll have more room for the stuffing. To prepare white button or crimini Baby Bella mushrooms for stuffing, twist the stems to remove them.
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