STUFFING-STUFFED MUSHROOMS
In this recipe, classic stuffed mushrooms become an excellent vegetarian Thanksgiving appetizer or side dish by replacing Italian bread crumbs with cornbread, and using traditional stuffing flavors like rosemary, celery seeds and poultry seasoning. Two tips for making these extra flavorful: Trim the mushroom caps a bit to provide more surface area for caramelization, and pre-roast them to reduce moisture and prevent them from getting soggy. You can turn these into a main dish by using about eight large portobello mushrooms instead of two-bite cremini mushrooms, and increasing the cooking time accordingly. If you're lucky enough to have leftover Thanksgiving stuffing, you can use it in place of the cornbread mixture (you'll need about 4 cups); just add two beaten eggs and grated Gruyère cheese to bind the mixture before piling it onto the mushrooms and roasting.
Provided by Alexa Weibel
Categories dinner, lunch, finger foods, vegetables, appetizer, side dish
Time 1h
Yield 24 mushrooms (6 to 8 servings)
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees and lightly brush a large rimmed sheet pan with olive oil.
- Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. (The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top.) Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
- Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
- While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped. (You will have about 2 cups.)
- In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
- Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined. (Makes about 4 cups.)
- Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.
STUFFED MUSHROOMS
For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 28 mushrooms
Number Of Ingredients 8
Steps:
- Preheat 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.
Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams
THANKSGIVING DAY STUFFED MUSHROOMS
I can remember my mom making these only on Thanksgiving day so I kept up the tradition, but they are delicious anytime. My mom being the master of improvise,used ingredients she had on hand.That's why they are so simple and tasty. I finely dice the onions and celery while I'm chopping them for my stuffing.
Provided by grannyginger450
Categories Vegetable
Time 30m
Yield 20 mushrooms, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Do not wash mushrooms.
- Wipe clean with paper towel.
- Pull out stems
- Place Buttons in shallow baking pan.
- Stuffing:.
- Finely dice celery and onion.
- In a 10in. fry pan, melt butter
- Saute onions and celery until translucent.
- Turn off heat.
- Add bread crumbs and grated cheese until consistency of stuffing.
- After stuffing mushrooms,bake In 375 degree oven for approximately 20-30 minutes (optional:sprinkle chopped stems over mushrooms or save to add to the gravy).
Nutrition Facts : Calories 350, Fat 31.9, SaturatedFat 19.8, Cholesterol 82, Sodium 551.3, Carbohydrate 13.6, Fiber 1.6, Sugar 2.7, Protein 4.7
More about "thanksgiving day stuffed mushrooms recipes"
BEST STUFFED MUSHROOMS RECIPE - HOW TO MAKE STUFFED …
From delish.com
4.8/5 (58)Total Time 45 mins
THANKSGIVING STUFFED MUSHROOMS - SOUTHERN BITE
From southernbite.com
Reviews 1Total Time 35 minsEstimated Reading Time 2 mins
- Clean the mushrooms with a soft towel and remove the stems. In a medium bowl, mix the dressing and cheese together. Spoon a heaping tablespoon of the mixture into each mushroom cap. Place on the baking sheet. Bake for 18 to 20 minutes or until the filling is heated through.
STUFFED MUSHROOMS - DOWNSHIFTOLOGY
From downshiftology.com
STUFFED MUSHROOMS RECIPE (BAKED CAPS WITH CHEESY …
From thekitchn.com
SAUSAGE STUFFED MUSHROOMS – WELLPLATED.COM
From wellplated.com
CLASSIC, EASY STUFFED MUSHROOMS - THE WOKS OF LIFE
From thewoksoflife.com
PIN ON STUFFED MUSHROOMS - PINTEREST
From pinterest.com
THE BEST THANKSGIVING MUSHROOM RECIPES FOR BEGINNERS
From remeday.com
STUFFED MUSHROOMS | THE BEST VEGETARIAN RECIPE FOR …
From youtube.com
CHEESY SAUSAGE STUFFED MUSHROOMS RECIPE - THE COOKIE ROOKIE
From thecookierookie.com
THE BEST STUFFED MUSHROOM RECIPE FOR THANKSGIVING! - YOUTUBE
From youtube.com
STUFFED MUSHROOMS RECIPE | EPICURIOUS
From epicurious.com
EASY VEGAN STUFFED MUSHROOMS - MY QUIET KITCHEN
From myquietkitchen.com
THANKSGIVING LEFTOVER STUFFED MUSHROOMS – LEMON TREE DWELLING
From lemontreedwelling.com
THANKSGIVING RECIPES - STUFFED-MUSHROOMS - OPRAH DAILY
From oprahdaily.com
THE TWO UNEXPECTED VEGETABLES TO BRING TO THANKSGIVING
From cookinglight.com
CREAM CHEESE STUFFED MUSHROOMS RECIPE | KITCHN
From thekitchn.com
SMOKY VEGAN STUFFED MUSHROOMS RECIPE - FORKS OVER KNIVES
From forksoverknives.com
11 STUFFED MUSHROOM RECIPES FOR THANKSGIVING - FOOD …
From foodnetwork.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #side-dishes #vegetables #oven #easy #beginner-cook #dinner-party #holiday-event #stove-top #dietary #thanksgiving #inexpensive #mushrooms #equipment
You'll also love