Recipe Talk

Can you prepare stuffed mushrooms with cooked sausage & mushroom stems & freeze to cook later?

From: arielle@taronga.com (Stephanie da Silva)

STUFFED MUSHROOMS (3)
=====================

Here's a super easy one. Take frozen creamed spinach and fill the
mushroom caps. Top with grated parmisan cheese and bake until cheese
starts to brown at about 350. I do this when people drop in and I don't
have anything prepared.

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From: arielle@taronga.com (Stephanie da Silva)

STUFFED MUSHROOMS (4)
=====================

Ingredients:
------------
3 large pkg big mushrooms
1 pkg regular pork sausage
Salt and pepper to taste
1-1/2 - 2 tblsp dried onion

Instructions:
-------------
Snap off stems, wash and cut up. Cook in margarine/butter, about 2
tablespoon. Don't add any water. Salt and pepper to taste and a little
bit of onion, dry about 1 1/2 to 2 tablespoon, or more if you like.
Cook for about 20-30 minutes. When cooked, chop fine. Wash mushroom
caps and drain on paper toweling. Mix together the sausage and the
cooked mushrooms. Stuff the caps and bake for 20-30 minutes at 375
degrees. Remove from pan and arrange on platter/plate. If you use more
packages of mushrooms, use more sausage, and increase the other
ingredients accordingly.

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From: arielle@taronga.com (Stephanie da Silva)

STUFFED MUSHROOMS (5)
=====================

Ingredients:
------------
12 large mushrooms
2 tblsp butter
1 medium onion
2 tblsp dry white wine
1/2 cup bread crumbs
2 tblsp fresh snipped parsley
1 tblsp lime juice
2 cloves garlic finely chopped
1 tsp dried oregano leaves
3 oz shredded jack cheese
freshly ground pepper

Instructions:
-------------
Remove steams from mushrooms and finely chop. Melt butter in skillet.
Cook mushroom caps top side down until light brown. Remove with
slotted spoon, draining liquid from inside caps. Cook onion in same
skillet until tender. Stir in wine. Simmer uncovered 2 minutes. Stir
in chopped stems. Add remaining ingredients except cheese. Mix
completely. Put caps on ungreased baking sheet. Place stuffing in
caps. Sprinkle with cheese. Broil until cheese melts (about 3
minutes).

Note:
-----
This is great for company, as it can completely be made ahead of time.
Just stuff the mushrooms, and put the entire baking sheet into the
fridge. When you want to serve it, put it in 375 degree oven for about
15 minutes or until cheese melts.

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From: arielle@taronga.com (Stephanie da Silva)

STUFFED MUSHROOMS, ITALIAN STYLE (1)
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(Makes 4 to 6 portions)

Ingredients:
------------
12 large fresh mushrooms
6 tblsp salad or olive oil, divided
Salt
1 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp onion powder
1/4 tsp basil leaves, crumbled
1 egg, slightly beaten

Instructions:
-------------
Preheat oven to 350 degrees. Rinse mushrooms and pat dry. Remove
stems; reserve for later use. Brush outsides of the caps with 4
tablespoons of the oil; sprinkle lighlty with salt. Place, cavity side
up, in a shallow baking pan. Chop stems very fine (makes about 1 cup).
Mix with bread crumbs, cheese, 1/2 teaspoon salt, onion powder and
basil. Stir in egg. Spoon into mushroom caps. Dribble with remaining
2 tablespoons oil. Bake for 30 minutes. Serve hot.

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From: arielle@taronga.com (Stephanie da Silva)

STUFFED MUSHROOMS, ITALIAN-STYLE (2)
====================================
(Makes 16 mushrooms)

Ingredients:
------------
16 medium mushrooms
1 large clove garlic, minced
1/2 lb hot Italian sausage, casings removed
5 green onions, chopped
1 tsp Worcestershire sauce (optional)
1/2 cup shredded Monterey Jack cheese
Olive oil
Italian seasoning, crushed

Instructions:
-------------
Remove stems from cleaned mushrooms by gently twisting base to snap off.
Chop stems and set aside. Generously coat inside and outside of each
mushroom cap with oil. Place in baking dish, open side up. Sprinkle
insides with Italian seasoning to taste. Heat 1 tablespoon oil in
skillet and saute garlic. Add sausage, crushing with spoon into smaller
pieces. Cook thoroughly, then add chopped mushroom stems. Stir-fry 1
minute. Add green onions and stir-fry another minute. Add
Worcestershire. Stuff each mushroom cap generously with sausage filling
and sprinkle with cheese. Broil 10 to 12 inches from heat 2 minutes, or
until cheese is melted.

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From: arielle@taronga.com (Stephanie da Silva)

STUFFED MUSHROOMS PARMIGIANA
============================
(Makes 12)

Serve these Italian-flavored mushrooms as a side dish or an appetizer.

Ingredients:
------------
12 large mushrooms
2 tblsp butter or margarine
1 medium onion, finely chopped
2 oz pepperoni, finely diced
1/4 cup finely chopped green bell pepper
1 small clove garlic, minced
1/2 cup finely crushed cracker crumbs
3 tblsp grated Parmesan cheese
1 tblsp minced parsley
1/4 tsp dried oregano, crushed
Seasoned salt
Pepper
1/3 cup chicken [or vegetable] broth

Instructions:
-------------
Rinse and dry mushrooms. Remove, finely chop and reserve stems. Melt
butter in skillet. Add onion, pepperoni, green pepper, garlic and
chopped mushroom stems. Cook until all vegetables are tender but not
brown. Add crumbs, cheese, parsley and oregano and season to taste with
seasoned salt and pepper. Mix well. Stir in chicken broth. Spoon
filling into mushroom caps, rounding tops. Place caps in shallow baking
pan with about 1/4 inch water. Bake, uncovered, at 325F 25 minutes, or
until heated through.

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From: grm+@andrew.cmu.edu (Gretchen Miller)

VINEGARETTE MUSHROOMS
=====================

Ingredients:
------------
8 oz fresh mushrooms
1/4 cup balsamic vinegar
1/4 cup + 2 Tbsp cider vinegar
1/4 cup olive oil
1 small white onion, minced fine
1 tsp oregano
2 tblsp lemon juice

Instructions:
-------------
Clean the mushrooms and boil them for 10 minutes in a mixture of 2 Tbsp
cider vinegar and enough boiling water to cover.

Mix all other ingredients together. Add mushrooms. Refrigerate
overnight.

Make Ahead Bacon and Cheddar Stuffed Mushrooms

6 slices bacon

16 cremini mushrooms

2 tablespoons butter

2 tablespoons chopped onions

1 1/2 cups shredded cheddar cheese

Place bacon in a large, deep skillet.

Cook over medium high heat until evenly brown.

Drain, dice and set aside.

Preheat oven to 400 degrees F.

Remove mushroom stems.

Set aside caps.

Chop the stems.

In a large saucepan over medium heat, melt the butter.

Slowly cook and stir the chopped stems and onion until the onion is soft.

Remove from heat.

In a medium bowl, stir together the mushroom stem mixture, bacon and 1 cup Cheddar.

Mix well and scoop the mixture into the mushroom caps.

Bake in the preheated oven 15 minutes, or until the cheese has melted.

Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Put into the oven for a couple of seconds to melt if desired.

To freeze: Flash freeze them before baking in the oven.

A freezer bag would work great for storing these.

Let defrost and then add cheese and bake in oven for 15 minutes.

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Make Ahead Appetizers

Mushrooms Stuffed with Hot Sausage

These delicious appetizers can be prepared a day ahead. You can use sweet Italian sausage instead of hot with equally great results. From Bon Appetit.

2 pounds large mushrooms
vegetable oil
1 pound hot Italian sausage
10 scallions, minced
2 tablespoons butter
2 tablespoons fresh chopped parsley
1 cup Italian bread crumbs
1/2 cup Parmesan cheese
1/4 cup red wine (up to 1/2 cup, if necessary)
1 egg, beaten
sliced black olives (for garnish)

Clean mushrooms, remove stems and brush caps with vegetable oil. Chop stems.

Remove sausage from casings, crumble and saute in butter with scallions until cooked. Add stems, 1/4 cup wine, bread crumbs, parsley and cheese. Saute 5 minutes. Remove from heat and cool.

Blend egg into sausage mixture with your hands. If mixture is too dry add additional wine. Stuff caps and garnish each with an olive slice. Place on cookie sheet. May be prepared up to this point 1 day in advance (cover and refrigerate).

Bake in a preheated 375 degree oven for 10 to 12 minutes.

Yield: about 40 pieces.

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Shrimp Scampi Stuffed Mushroom Caps

A garlic butter sauced shrimp curls inside each mushroom cap. The whole cap is served atop a slice of baguette to catch the wonderful garlic butter and mushroom juices.

50 large mushrooms (half dollar sized)
50 small - medium raw shrimp, peeled and deveined
1/2 pound sweet butter, softened
6 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 long baguette (very narrow French bread)

Remove stems from mushrooms and set aside for another use. Set mushroom caps on baking sheet. Curl one shrimp in each cap.

Blend butter, garlic and parsley together. Put into a pastry bag. With a star tip, pipe a rosette of butter on each cap, using about 2/3 teaspoon for each one. These may be cooked immediately, or refrigerated for several hours.

When ready to serve, preheat oven to 400 degrees. Bake for 15 to 20 minutes until butter is all melted and shrimp are pink. Meanwhile, slice the baguette into thin slices. Serve the mushrooms baguette slices to soak up the garlic butter and mushroom juice.

Yield: 50 appetizers.

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Prosciutto Pesto Pinwheels

These quick, Italian-inspired appetizers are fragrant and flavorful, with only three ingredients. An original Busy Cooks recipe.

8 ounce can refrigerated crescent dinner rolls
2 tablespoons prepared pesto sauce
4 paper-thin slices prosciutto

Preheat oven to 350 degrees.

Open can of rolls and separate into four rectangles. Seal the perforations by pressing with your fingers. Spread each rectangle with 1/2 tablespoon of pesto, leaving a 1/2 inch margin of dough along one long side. Lay a single layer of prosciutto on pesto, cutting to fit. Roll each rectangle into a roll, starting from the long side opposite the side with the exposed dough. Seal the long edge.

Slice each roll into 1/2 inch pieces with a sharp serrated knife and place pinwheels on an ungreased baking sheet. If the kitchen is hot and the dough becomes soft, chilling each roll in the freezer for a few minutes will make slicing easier.

Bake for 8 to 10 minutes, until lightly golden. Serve immediately.

An original recipe by Lynn Nelson