Basic Stuffed Mushrooms Recipe - Cooking Index
Basic Stuffed Mushrooms Recipe - Cooking Index
| 24 | Mushrooms - cleaned (medium) | |
| Basic Stuffing | ||
| 1/2 cup | 118ml | Duxelles - see * Note |
| 1/4 cup | 36g / 1.3oz | Dry bread crumbs |
| 2 tablespoons | 30ml | Chopped fresh herbs |
| (i.E. Parsley, tarragon, chervil, and/or | ||
| Chives) | ||
| 1/2 cup | 31g / 1.1oz | Lumb crab meat or finely-chopped |
| Prosciutto or crumbled cooked bacon | ||
| 1/4 cup | 59ml | Freshly-grated Parmesan, Asiago or |
| Crumbled Feta cheese | ||
| 1 | Egg - lightly beaten | |
| 2 tablespoons | 30ml | Olive oil or melted butter |
| Salt - to taste | ||
| Freshly ground black pepper - to taste | ||
| Topping | ||
| 1/4 cup | 59ml | Freshly-grated Parmesan, Asiago or |
| Crumbled Feta |
* Note: See the "Duxelles" recipe which is included in this collection.
Remove stems from mushrooms, finely chop and use in the Duxelles recipe.
Preheat the oven to 400 degrees.
Arrange the mushroom caps in a single layer in a lightly greased shallow baking dish. In a bowl combine the stuffing ingredients thoroughly. Divide the stuffing mixture among the mushroom caps, mounding it slightly. Drizzle the mushrooms with the olive oil or butter and season with salt and pepper. Sprinkle tops with 1/4 cup cheese. Bake in the middle of the oven for 12 to 15 minutes, or until heated through.
This recipe yields 24 hors d'oeuvres.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8886 broadcast 05-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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