Stuffed Mushroom
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Part 1 Ingredients 12 large fresh mushrooms, stems removed 1 (6 ounce) package chicken flavored dry stuffing mix 1 (8 ounce) package cream cheese, softened 1/2 pound imitation crabmeat, flaked 2 cups butter 2 cloves garlic, peeled and minced salt and pepper to taste garlic powder to taste crushed red pepper to taste Directions 1. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems. 2. Prepare chicken flavored dry stuffing mix according to package directions. 3. Preheat oven to 350 degrees F (175 degrees C). 4. In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes. 5. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper. 6. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned. Part 2 Ingredients 12 whole fresh mushrooms 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 (8 ounce) package cream cheese, softened 1/4 cup grated Parmesan cheese 1/4 teaspoon ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon ground cayenne pepper Directions 1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems. 2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool. 3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. 4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
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Transcript of Stuffed Mushroom
Part 1Ingredients 12 large fresh mushrooms, stems removed 1 (6 ounce) package chicken flavored dry stuffing mix 1 (8 ounce) package cream cheese, softened 1/2 pound imitation crabmeat, flaked 2 cups butter 2 cloves garlic, peeled and minced salt and pepper to taste garlic powder to taste crushed red pepper to tasteDirections1. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.2. Prepare chicken flavored dry stuffing mix according to package directions.3. Preheat oven to 350 degrees F (175 degrees C).4. In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.5. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.6. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.
Part 2Ingredients 12 whole fresh mushrooms 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 (8 ounce) package cream cheese, softened 1/4 cup grated Parmesan cheese 1/4 teaspoon ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon ground cayenne pepperDirections1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Part 3Ingredients 1/2 cup Italian-style dried bread crumbs 1/2 cup grated Pecorino Romano 2garlic cloves, peeled and minced 2 tablespoons chopped freshItalian parsley leaves 1 tablespoon chopped fresh mint leaves Salt and freshly ground black pepper 1/3 cupextra-virgin olive oil 28 large (2 1/2-inch-diameter)white mushrooms, stemmedDirectionsPreheat the oven to 400 degrees F.Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
