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» Make Stuffed Mushroom Caps

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Mushrooms are very absorbant so the best way to clean them is to wipe them off with a damp cloth rather than rinsing them under running water and never clean them until within 1 hour of when you are ready to use them as they stay fresher that way. If you clean them too far ahead of time they will turn a darker color. If you keep them for more than 1 day before using them store them in a brown paper bag in the refrigerator.

16 large stuffing mushrooms

1 bunch fresh parsley or 5 Tbsp dried parsley

1 bunch fresh basil or 5 Tbsp dried basil

12 green onions, chopped

5 cloves fresh garlic

8 oz, italian sausage, or your favorite seafood.(crabmeat or imitation crabmeat work well)

1 C italian style breadcrumbs

2 Tbsp lemon juice

1/4 C olive oil

14 tsp black pepper

After cleaning your mushrooms with a damp towel, preheat oven to 375 F.

Separate mushroom caps from stems by gently pushing stem to the side, reserve stems.

to prepare the stuffing, in a food processor or blender, combine mushroom stems parsley, basilgarlic, green onion and the meat of your choice. Pulse until finely chopped.

Transfer ingredients to a medium bowl and stir in bread crumbs, lemon juice, olive oil and pepper until well mixed.

Using a small spoon, carefully place stuffing into caps and place on baking sheet. Bake until heated through, usually around 20 minutes. About 5 minutes before they are finished cooking add a small slice of swiss(or your favorite) cheese to the the top of the stuffing and continue cooking until it is melted. Serve immediately.


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