TNT Stuffed Mushrooms

[kadesma]

I love stuffed mushrooms as does my whole family. This makes enough for 8, but here it will be gone before I can blink so I plan to double it.
Original serving 8
remove the stems from 1 lb. med sized mushrooms, chop finely and set aside. Melt 2 Tab. butter in skillet and when foaming starts to subside, add mushroom caps and saute over med. heat about 2 min.Combine 3 oz, of cream cheese, 1 oz. blue cheese,mushroom stems, 2 Tab. chopped onion, and 1/4 tea. fines herbs.Mix well, stuff the caps dust with paprika and broil til bubbly.
enjoy,
kadesma

 

[Constance]

That sounds amazing, Kadesma! We had some blue-cheese stuffed mushrooms at a semi-local restaurant that were really good. I think they had crab-meat in them too, not sure. I've slept since them.

 

[kadesma]

That sounds amazing, Kadesma! We had some blue-cheese stuffed mushrooms at a semi-local restaurant that were really good. I think they had crab-meat in them too, not sure. I've slept since them.

Thanks Connie, they are very good. Easy too.
kades

 

[LPBeier]

Thanks, Kades, I have made many variations of stuffed mushrooms but I like the flavours in these - will certainly give them a try! And I will make the original recipe for 8, but too bad so sad I will be the only one in my household that eats them!

 

[kadesma]

Laurie,I love mushroom as do all of my thundering herd So I'm always looking for new tasty ways to fix mushrooms.What's one of your favorites?
kades

 

[LPBeier]

I think this is one of my most favourite when it comes to stuffed mushrooms.

Take about 36 medium mushrooms, remove the stems and chop them up. Scramble fry about 1/2 loose mild Italian sausage meat and the mushroom stems until the pink is gone from the sausage. Sprinkle with 1 tbsp flour and mix it in. Add 1/4 cup fine bread crums and 1/4 cup of pizza sauce. Stir until mixture comes to a boil and take off heat. Stuff mushroom caps and arrange on an ungreased baking sheet. Sprinkle each cap with a little finely grated mozzarella and bake in 400 degree F oven for about 12 minutes. Like a little mushroom pizza without the crust!

 

[kadesma]

I think this is one of my most favourite when it comes to stuffed mushrooms.

Take about 36 medium mushrooms, remove the stems and chop them up. Scramble fry about 1/2 loose mild Italian sausage meat and the mushroom stems until the pink is gone from the sausage. Sprinkle with 1 tbsp flour and mix it in. Add 1/4 cup fine bread crums and 1/4 cup of pizza sauce. Stir until mixture comes to a boil and take off heat. Stuff mushroom caps and arrange on an ungreased baking sheet. Sprinkle each cap with a little finely grated mozzarella and bake in 400 degree F oven for about 12 minutes. Like a little mushroom pizza without the crust!

Thanks Laurie. I do one that is almost the same, just didn't try any pizza sauce. will do that it sounds great.
kades

 

[Uncle Bob]

If it's a "shroom and stuffed....Bring it on!!

 

[LPBeier]

If it's a "shroom and stuffed....Bring it on!!

So, Uncle Bob, would you care to share a favourite method?

 

[Uncle Bob]

So, Uncle Bob, would you care to share a favourite method?

Big "Shrooms.. Remove stems and chop fine...
Mix with some bread crumbs melted butter, Cajun/Creole or Old Bay seasoning....
Add lots of crab meat....mix gently...
Stuff caps....
Run them through the oven for jes a jiffy!

Enjoy!

 

[BreezyCooking]

In addition to crabmeat, I sometimes stuff large de-stemmed blanched mushroom caps with escargot (1 snail per cap) & cover liberally with garlic-parsley butter before shooting them into the oven for a quick broil. Serve with a good crusty baguette to soak up all those terrific garlicy juices.

 

[kadesma]

In addition to crabmeat, I sometimes stuff large de-stemmed blanched mushroom caps with escargot (1 snail per cap) & cover liberally with garlic-parsley butter before shooting them into the oven for a quick broil. Serve with a good crusty baguette to soak up all those terrific garlicy juices.

Emmm sounds good. Thanks for the idea.
kadesma