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 :-)
Here are some of the things I like to put in stuffed shrooms-
ham, sausage,chicken, bacon,crab, well you get the idea. I've used whatever I have on hand and I can't think of anything that was bad. For the binding, I usually chop the stems which I sautee in butter with onions, add goat or cream cheese,fresh bread crumbs, and any fresh herbs I have on hand. Be sure to taste this for s & p so it isn't bland. Drizzle with some good extra virgin olive oil and bake or microwave. You can get creative and use whatever combo strikes your mood.
i vary between these two stuffings:
1. sautee torn baby spinach and diced garlic in extra virgin olive oil and stuff mushroom caps. top with small amount of grated reggiano parmigiano and broil
2. chop up the peeled mushroom stems and mix with freshly made whole wheat breadcrumbs, coarse black pepper, a smidge of sea salt, oregano and a bit of grated reggiano parmigiano and bake
An oldie but goodie from Michael Field. Also outstanding in croustades and small puff pastry shells:
Saute 3 tablespoons finely chopped shallots in 4 tablespoons of butter for about 4 minutes. Add 1/2 pound finely chopped mushrooms and cook until moisture has evaporated. Sprinkle mixture with 2 tablespoons of flour until it's no longer visible. Add 1 cup heavy cream and bring to a boil until thickened. Reduce heat to a simmer and cook another minute or two. Remove from pan and stir in 1/2 teaspoon salt, 1/8 teaspoon cayenne, 1 tablespoon finely chopped parsley, 1-1/2 tablespoon finely chopped chives, and 1/2 teaspoon of lemon juice. Can be refrigerated until ready to use. Fill whatever container, sprinkle with Parmesan, dot with a bit of butter, and bake about 10 minutes at 350 degrees.
A real classic.
**thank you** This is absolutely divine. YUM. I knew it would be fantastic, but I had no idea it would end up tasting so spectacular. I kept four big mushrooms apart, and stuffed them with some of the filling/spread, then heated the rest with some crunchy bread in a pretty little crockpot.... mmmmm.
I know this is late, but I just wanted to say thanks and mention that I chose this recipe to make on Thanksgiving back in '07 and have made it for either Thanksgiving or Christmas eve each year since. I love it, and so does my family. So here I am, yet again, looking it up among my "favorites" and thought I'd say thank you :)
This thread popped up just as I had some ageing mushrooms needing to be dealt with, and everything else but the chives on hand. It sounded so good I made it this AM without having a specific purpose in mind and so far, it's been delicious just on toast -- I'm not sure it's going to last long enough to fill anything!
To a cup of your fav cubed croutons add:
2 Tblsp shredded zucchini
2 Tblsp shredded monterey jack cheese
2 Tblsp diced sun dried tomatoes
and fold with enough light cream to create a stuffing
fill each mushroom, foil cover in an 8x8 pan at 325 for 20 mins. Should fill 10-12 med mushrooms
My recipe is not healthy but oh so good! The filling is basically crumbled browned sweet italian sausage, frozen spinach (drained/squeezed of liquids), chopped parsley and basil, crushed garlic, italian breadcrumbs, shredded provalone cheeses and a touch of mayo and parm. I top it off with thinly deli sliced provalone that I cut into small circles with a cookie cutter and stick under the broiler until melty and littly browned.
One of my go to favorites for a crowd. I make several mixtures and present them all. I've never taken any home.
Spinach with sausage and greuryer cheese
ground ham with jack and green chilies
crab, and cheese Usually what I have but nothing too overpowering.
roasted peppers red and green with jack cheese (very Christmasy)
I add breadcrumbs just to bind and dot each with a little butter then bake at 350 for 30min.
Have fun with it, I use up the mushroom stems and pieces somtimes throw in a little fresh garlic, sauteed onions. Spice them up with tabasco if so inclined. When I know the crowd is daring, I use a really spicey hot link sausage and people who love the heat, love them.
I am making a big batch of stuffed mushroom for Christmas for my (new) big Italian family this holiday....they love the classics and lots of sausage (sausage and peppers is their favorite dish!). Any suggestions from long-time makers? I read the Epicurious recipe and loved that but I like the texture (and price) of adding bread crumbs. Also I am wondering about the need to pre-cook the caps or not....different recipes differ on that....
I have to make a batch of about 50-60. and welcome any input, thanks in advance.
Is the recipe you're referring to the one with hot sausage and cream cheese? I made it Thanksgiving and loved it, if you want bread crumbs you can just add a touch or sprinkle on top with the parmesan. I added all the chopped mushroom stems too, so that could help with the texture and price. I always bake from raw, they cook up fast enough.
I make a very similar recipe to coll's for my Italian in laws for their Christmas Eve dinner and they are always the first things to go. I add some prosciutto to the sausage and cream cheese. You could probably substitute mascarpone cheese for the cream cheese. I'm baking 3 batches this year... one for a cookie exchange I'm hosting, one for Christmas Eve, and one for Christmas dinner at my house. People love them!
MUSHROOM REPORT: I kind of cobbled together a recipe using all the wonderful tips and recipes above, as well as the Epicurious recipe as a base.
My only complaints: 1, the mushroom caps I found were SO big I wish they were smaller; I would like the ratio of stuffing to mushroom to have been closer (but it seemed they would be too towering). 2, I did add the breadcrumbs (small amount) and chopped stems (with garlic) but still found it a little bland. That being said, they all almost disappeared fast. The few left that we snuck out were better the next day.
I offer 2 recipes here: my cobbled-together Christmas mushroom recipe that I am sure will be refined yearly, and Marcella Hazan's that I intend to try as well. Thanks to all!
My Christmas stuffed mushrooms
(makes about 50 mushrooms)
5 or 6 or boxes mushrooms
2 lbs Italian sausage (could have used more)
1 cup Italian bread crumbs ( ditto, a little)
4 eggs, beaten
5 cloves garlic
about 3/4 c. chopped Italian parsley
1/4-1/2 cup parmesan (grated)
1/2 pkg cream cheese
1 tbs dried oregano
salt and pepper to taste
take stems out of shrooms
saute sausage until brown, mash with potato masher to break it up
take out w/slotted spoon, put in smaller bowl
chop garlic cloves in processor, add stems
drain some of the fat in pan where you sauteed sausage
add mushroom stem/garlic mixture & saute that till cooked down
cool it a bit then add cream cheese to melt in
IN big bowl put mushroom mixture, sausage, bread crumbs, egg, oregano, parsley
add more of anything to get proper consistency--should be somewhat stiff to hold shape for molding into caps
pour olive oil on bottom of foil pan
brush caps w/ white wine; salt and pepper them
mold stuffing into caps
grate on more parmesan before baking
bake at 350', till done
Baked Stuffed Mushroom Caps- Marcella Hazan
1 packet dried porcini mushrooms or if bought loose, about 1 oz.
1/4 heaping cup crumbs (the fresh, soft, crustless part of the bread)
1/4 cup milk
1 pound fresh, stuffing (large) mushrooms
1/4 pound pancetta
4 flat anchovy fillets (preferably the ones prepared at home)
4 fresh basil leaves, torn by hand into small pieces
A small garlic clove, chopped fine
3 tablespoons parsely chopped fine
1/8 teaspoon dried marjoram or 1/4 tsp chopped fresh
Black pepper, ground fresh from the mill
1/2 cup, dried, unflavored bread crumbs
1/3 cup extra virgin olive oil
1. Put the dried mushrooms in 2 cups of lukewarm water and let them soak for
at least 30 minutes.
2. Put the soft crumb and milk together in a small bowl or deep dish and set
aside to soak.
3. Wash the fresh mushrooms rapidly under cold running water, and pat them
thoroughly dry with paper towels, taking care not to bruise them. Gently
detach the stems without breaking the caps.
4. Line a wire strainer with a paper towel and place it over a small
saucepan. ( I have had better luck with a paper coffee filter in a
strainer or a melitta cone). Pour the liquid into the strainer, filtering it
through the paper towel into the saucepan. Rinse the reconstituted porcini
in several changes of cold water, making sure no grit remains attached to
them. Add them to the saucepan and cook, uncovered, over lively heat until
all the liquid has boiled away.
5. Preheat oven to 400F
6. Chop the cooked reconstituted porcini, the fresh mushroom stems, the
pancetta, and anchovy fillets all very fine. It can be done by hand or in a
7. Put all the above chopped ingredients in a mixing bowl, adding the basil
leaves and chopped garlic. Take the milk-soaked crumb into your hand,
squeeze it gently until it stops dripping, and add it to the bowl. Break the
egg into the bowl. Add the parsley, marjoram, salt, and several grindings of
pepper, and thoroughly mix all the ingredients in the bowl with a fork until
they are combined into a smooth, homogeneous mixture. Taste and correct for
salt and pepper.
8. Stuff the mushroom caps with the mixture from the bowl. Put enough
stuffing into each cap to make a rounded mound. Sprinkle the mounds with
9. Choose a baking dish that will accommodate all the mushroom caps side by
side in a single layer. Smear the bottom and sides of the dish with a little
of the olive oil. Put the mushrooms in the dish, stuffed sides up.
Crisscross the mushrooms with a thin stream of olive oil, lightly daubing the
10. Place the dish in the uppermost level of the preheated oven and bake
for 30 min., or until the mounds of stuffing have formed a light crust.
After removing from the oven, allow them to settle for several minutes before
Here is a Korean version of stuffed mushrooms -
Beoseotjeon (Korean Stuffed Mushrooms)
24 medium to large mushrooms
4 ounces beef (your favorite cut)
2 ounces soft or medium tofu
2 tablespoons flour
oil for frying
1 tablespoon soy sauce
1 tablespoon mul yeot (Korean malt syrup - substitute honey, sugar, or brown sugar)
1 green or spring onion
2 cloves garlic
1/4 teaspoon black pepper
2 teaspoon sesame paste*
1 tablespoon toasted sesame seed
1 teaspoon sesame oil
2 tablespoon soy sauce
1 tablespoon water
1 tablespoon vinegar
1 tablespoon toasted sesame seeds
1/2 teaspoon medium ground dried red chili pepper
Partially freeze the beef (place into freezer until firm) for easier cutting.
Heat a small dry pan (no oil) over medium heat and add 2 tablespoons (Total amount used in this recipe) sesame seeds.
Toast until light golden brown, shaking the pan often to ensure even toasting.
Remove from heat and let cool.
Crush 1 tablespoon of the toasted sesame seeds to a pulp, add the sesame oil, and mix into a paste.
Beef, Tofu, and Seasoning:
Crush or mince the garlic.
Mince the green onion.
Mix all seasoning ingredients together in a medium bowl and let stand for ten minutes.
Remove the beef from the freezer and cut into thin slices/strips, then thoroughly mince.
Mash the tofu.
Remove the stems from the mushrooms and mince them.
Add beef, stems, and tofu to the seasoning mix and mix well.
Let stand ten minutes.
Very lightly dust the interior of the mushroom caps with flour, then fill with stuffing mix.
Mix all ingredients in a small bowl and let stand ten to fifteen minutes.
Crack egg into a small bowl and beat.
Heat a non stick pan over medium heat.
Add cooking oil.
Dust filled mushroom caps with flour, dip in egg, and place into pan in a single layer, stuffing side down.
Fry until golden brown (about two minutes), turn and cook for another one to two minutes.
Repeat until done.
Serve warm with dipping sauce.