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Oct 17, 2006 11:59 AM

stuffed mushrooms

I have some beautiful (open) field type mushrooms that I fancy stuffing and having for dinner (probably tomorrow). Only propblem is, I can't decide on the stuffing. Any suggestions?

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  1. I've used sausage, a little bit of bread crumbs and mozzarella cheese. Brown sausage and drain, take off heat and add bread crumbs and cheese. Stuff mushrooms and broil. I don't eat them as I don't like mushrooms, but hubby raves about them.

    1. Crabmeat is always an option. Or, you can dice the stems, add some onion, spinach, lemon juice, garlic, a bit of cheese. Top with panko bread crumbs and heat through.

      1. I like lobster or crab, but I also have a recipe somewhere that involves gorgonzola, spinach and sundried tomatoes which I have to try sometime.

        1. Aaahh, stuffed mushrooms. A yesteryear specialty. There was once a popular place in Palo Alto - L'Omelette - which featured dramatically-huge mushrooms (proto-portabellas?) stuffed with a tasty mushroom, breadcrumb and who-knows-what mixture bound together with some kind of sauce. You could order this as either an appetizer or main course. Whenever I encountered sufficiently oversized mushrooms at the store, I was inspired to try to recapture the magic.

          I suggest you look in your grandmother's cookbook collection for inspiration :-)

          1. I do different ones but it seems ones that have bacon always go the fastest.