Blue Cheese Stuffed Mushrooms
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24 large mushrooms |
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1 pkg cream cheese (4 oz / 125 g) |
| 2 tbsp butter or margarine |
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1 tbsp lemon juice |
| 1 onion, chopped |
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1 tsp Worcestershire sauce |
| 2 cloves garlic, minced |
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Salt |
| ½ cup Port or beef broth |
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Freshly ground pepper |
| ¼ cup chopped fresh parsley |
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½ cup crumbled blue cheese |
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Remove stems from mushrooms. Chop finely. Set aside. In large
frypan, over medium-high heat, melt butter. Add mushroom stems, onion and garlic. Sauté 5
- 6 minutes or until vegetables are tender. Stir in Port. Bring to boil. Reduce heat to
medium. Simmer, uncovered, 20 - 25 minutes or until all liquid is reduced. Stir in
parsley, cream cheese, lemon juice and Worcestershire sauce. Season to taste with salt and
pepper. Add blue cheese. Mix until well combined. Spoon cheese mixture into mushroom caps,
filling generously. Place caps on cookie sheet. Bake at 425°F
8 - 10 minutes. Serve immediately.
Yield: 24 mushrooms
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Savoury Stuffed Mushroom Caps
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| 22 large mushrooms |
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¼ cup dry breadcrumbs |
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1 small onion, chopped |
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1 tsp garlic powder |
| ¼ lb lean ground beef |
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½ tsp salt |
| 2 slices ham, coarsely chopped |
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½ tsp freshly ground pepper |
| ⅓ cup dry sherry or beef broth |
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¼ cup grated Parmesan cheese |
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Remove stems from mushrooms. Coarsely chop stems. Set aside.
In large frypan, over medium-high heat, cook onion and beef until lightly browned and no
pink remains in beef. Add mushrooms stems, ham and sherry. Cook, uncovered, 10 - 15
minutes or until liquid is reduced. Add breadcrumbs, garlic powder, salt and pepper. Mix
until well blended. Spoon beef mixture into mushroom caps, filling generously. Sprinkle
with Parmesan cheese. Place caps on cookie sheet. Bake at 425°F
8 - 10 minutes or until cheese is lightly browned. Serve immediately.
Yield: 22
mushrooms
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Crab Stuffed Portabella Mushrooms
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| 2 cans crabmeat (170 g each), drained |
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1 tbsp chopped fresh parsley |
| ½ cup seasoned dry breadcrumbs |
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1 egg, beaten |
| ¼ tsp hot pepper sauce |
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½ tsp salt |
| ¼ tsp garlic powder |
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⅛ tsp freshly ground pepper |
| ¼ cup milk |
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4 portabella mushrooms, stems removed |
| 1 cup dry white wine or chicken broth |
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2 tbsp grated Parmesan cheese |
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In small bowl, combine crabmeat, breadcrumbs, hot pepper
sauce, garlic powder, milk, parsley, egg, salt and pepper. Stir to blend well. Set aside.
Wipe tops of mushrooms with soft damp cloth or paper towel. Mound ¼ of mixture onto
inside of each mushroom cap. Place mushroom caps into large frypan. Pour wine into frypan.
Bring to boil. Reduce heat. Simmer, uncovered, 12 - 15 minutes or until tender. Transfer
mushrooms to baking sheet. Sprinkle with Parmesan cheese. Bake at 375°F
15 - 18 minutes or until Parmesan cheese is lightly browned. Cut into quarters. Serve
immediately.
Yield: 16 appetizers *To clean portabella mushrooms – hold each
mushroom upright. Tap the cap to dislodge any dirt from the gills. Clean with a soft brush
or cloth.
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Mushrooms Neptune
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| 1 pkg cream cheese (8 oz / 250 g) |
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1 tsp Worcestershire sauce |
| 1 can shrimp (113 g), drained |
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⅛ tsp garlic powder |
| 1 can crabmeat (113 g), drained |
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1 tbsp lemon juice |
| 2 green onions, finely chopped |
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Dash hot pepper sauce |
| ¼ cup grated Parmesan cheese |
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30 large mushrooms |
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In large bowl of electric mixer, beat cream cheese until
fluffy. Add shrimp, crab, green onions, Parmesan cheese, Worcestershire sauce, garlic
powder, lemon juice and hot pepper sauce. Beat until fluffy. Remove stems from mushrooms
(reserve for another recipe). Spoon cheese mixture into mushroom caps, filling generously.
Place caps onto cookie sheet. Bake at 425°F 8 - 10 minutes or
until puffed and lightly browned. Serve immediately.
Yield: 30 mushrooms
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Compliments of:
Loveday Mushroom Farms Limited
556 Mission Street
Winnipeg, Manitoba R2J 0A2
Telephone: (204) 233-4378
K & G Mushrooms
Box 606
Portage la Prairie, Manitoba R1N 3B9
Telephone: 1-800-563-7465
Manitoba Division of the
Canadian Mushroom Growers Association |
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