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Full Online Book HomeLearning KitchenAppetizers - Mushrooms - Stuffed Mushroom Caps
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Appetizers - Mushrooms -  Stuffed Mushroom Caps Post by :juldian Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1142

Click below to download : Appetizers - Mushrooms - Stuffed Mushroom Caps (Format : PDF)

Appetizers - Mushrooms - Stuffed Mushroom Caps

50 large fresh mushrooms (1-2 ounces each) (3-6 pounds, depending on size)
1-tablespoon olive oil
1 1/2 tablespoons garlic, minced
1 tablespoon Oregano
1 pound 8 ounces chopped, frozen spinach, thawed (24 ounces)
12 ounces low-fat cottage cheese (1-1/2 cups)
3 cups green onions, minced
2 ounces grated Parmesan cheese (1/2 cup)
12 ounces cooked tiny shrimp
1 cup seasoned Italian bread crumbs (3 ounces)
3 tablespoons Dijon-style mustard
1 to 2 teaspoons Tabasco sauce

Preheat oven to 400° degrees F. Remove stems from mushrooms and chop finely. Place mushroom caps on baking sheets, stem-side up. Set them aside.

In a skillet, heat oil and add chopped mushroom stems, garlic, and Oregano. Cook over medium heat for 5 minutes, stirring often. Transfer mixture to a mixing bowl.

Squeeze moisture out of spinach and add to cooked mushrooms with cottage cheese, onions, Parmesan cheese, shrimp, breadcrumbs, mustard and Tabasco. Mix well. Top mushrooms generously with filling. (There may be some extra). Bake at 400° degrees F. for 15 – 30 minutes until mushrooms are tender. If desired, broil briefly to brown them.

You can also re-heat them slightly at serving time if you want too.
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Appetizers - Mushrooms -  Stuffed Mushrooms Appetizers - Mushrooms - Stuffed Mushrooms

Appetizers - Mushrooms -  Stuffed Mushrooms
1 lb. of mushrooms 1 stick of butter 1/2 cup of breadcrumbs (I use Progresso Italian) and to this I add 1 tsp. onion powder and 1/2 tsp. garlic powder, but that's me... 1 egg lightly beaten Parmesan cheese Preheat oven to 350 degrees; butter a shallow baking pan. Wipe the mushroom caps clean and remove the stems leaving a little pit in the 'shroom. Melt 3/4 stick of butter in a small pan or microwaveable cup and dip each mushroom in the butter completely and place in the pan. Mix your seasoned breadcrumbs with the egg mixture

Appetizers - Mushrooms -  Red Lobster's Crab Stuffed Mushrooms Appetizers - Mushrooms - Red Lobster's Crab Stuffed Mushrooms

Appetizers - Mushrooms -  Red Lobster's Crab Stuffed Mushrooms
1 pound fresh mushrooms - (about 35 to 40) 1/4 cup finely-chopped celery 2 tablespoons finely-chopped onion 2 tablespoons finely-chopped red bell pepper 1/2 pound crab claw meat 2 cups oyster crackers -- crushed 1/2 cup shredded cheddar cheese 1/4 teaspoon garlic powder 1/2 teaspoon Old Bay Seasoning 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon salt 1 egg 1/2 cup water 6 slices white cheddar cheese Preheat oven to 400 degrees. Sauté celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator. While vegetables cool, wash mushrooms and remove stems. Set caps to