kilikini > wrote:

> Can anyone point me in some tried and true direction?

Here is a recipe for stuffed ceps (porcini), but it can also be made
with other mushrooms. I posted it before.

Stuffed ceps (porcini)

Select big, firm ceps (porcini) wash them and remove the stalks. Cut a
round of flesh from each cap, avoiding cutting through it. Mince the
stalks and the cut-off rounds finely. Fry in butter, together with
finely minced onion and garlic. Season with salt and pepper and add
some breadcrumbs. Fry the porcini caps in butter separately. Also fry
some tomatoes, cut in rounds.

Now, arrange the fried tomatoes in a pan, top them with fried porcini
caps, and fill those caps with the fried minced porcini mix. Sprinkle
with some parmesan and bake in the oven until the cheese is melted.

Victor

I have some mushrooms just screaming to be stuffed. I'm thinking either
crab stuffed or bacon stuffed. Yes, I've done the google. Do you have ANY
idea how many stuffed shroom recipes there are out there?

These mushrooms are perfect. Nice and large - maybe 2 inches in diameter.
I've got lots of butter, I've got garlic, I've got (groan) imitation crab,
I've got bacon, I've got cheese.........

I'm looking for an awesome recipe that will send my hubby reeling from the
decadency of these shrooms.

For the rest of the menu? Not sure. DH left his cell phone at home by
accident today, so whatever he picks up for dinner is going to be a
surprise. I still think stuffed shrooms go with anything anyway.

Can anyone point me in some tried and true direction?

kili

"kilikini" > wrote in message
...
>I have some mushrooms just screaming to be stuffed. I'm thinking either
> crab stuffed or bacon stuffed. Yes, I've done the google. Do you have
> ANY
> idea how many stuffed shroom recipes there are out there?
>
> These mushrooms are perfect. Nice and large - maybe 2 inches in diameter.
> I've got lots of butter, I've got garlic, I've got (groan) imitation crab,
> I've got bacon, I've got cheese.........
>
> I'm looking for an awesome recipe that will send my hubby reeling from the
> decadency of these shrooms.
>
> For the rest of the menu? Not sure. DH left his cell phone at home by
> accident today, so whatever he picks up for dinner is going to be a
> surprise. I still think stuffed shrooms go with anything anyway.
>
> Can anyone point me in some tried and true direction?

Stuff the mushrooms with creamed spinach and sprinkle some asiago cheese on
top, bake in the oven.

C. James Strutz wrote:
> "kilikini" > wrote in message
> ...
>> I have some mushrooms just screaming to be stuffed. I'm thinking
>> either crab stuffed or bacon stuffed.
>>
>> Can anyone point me in some tried and true direction?
>
> Stuff the mushrooms with creamed spinach and sprinkle some asiago
> cheese on top, bake in the oven.

kili probably has fresh spinach, not sure if she has any cream to make
creamed spinach. I've never heard her mention buying asiago cheese, either.
Just my observations since I know her pretty well.

Jill

On Wed, 14 Sep 2005 12:46:08 GMT, "kilikini"
> wrote:

>I have some mushrooms just screaming to be stuffed. I'm thinking either
>crab stuffed or bacon stuffed. Yes, I've done the google. Do you have ANY
>idea how many stuffed shroom recipes there are out there?
>
>These mushrooms are perfect. Nice and large - maybe 2 inches in diameter.
>I've got lots of butter, I've got garlic, I've got (groan) imitation crab,
>I've got bacon, I've got cheese.........
>
>I'm looking for an awesome recipe that will send my hubby reeling from the
>decadency of these shrooms.
>
>For the rest of the menu? Not sure. DH left his cell phone at home by
>accident today, so whatever he picks up for dinner is going to be a
>surprise. I still think stuffed shrooms go with anything anyway.
>
>Can anyone point me in some tried and true direction?
>
>kili
>


This one is from Giada De Laurentiis. I have used it again and again
and just love it. Of course I change it up. I also add hot italian
sausage and cut the recp. to about 8-10 shrooms. I also leave out the
mint as I find the paesely is enough.




1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

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.

I usually start with cream cheese for stuffed shrooms, but almost any
cheese will work. Cream cheese is just easier to mix. I'll add a bit of
a sharper cheese if it is handy. Keep in mind that some of the sharper
cheeses get really "aromatic" when cooked, and just add a little bit in
with the cream cheese. To that, I also add a bit of mustard and
horseradish. I have never used crab, but shrimp works fine, so I would
image the crab to be fine as well. I have used bacon (and sausage, the
bacon is better). For bacon, I cook the bacon crispy and crumble it up
before adding it to the mix. Often, I'll add some other stuff to the
mix, but the above is a good base to expirement with.

For cooking, either the over or grill will work fine. I prefer the
grill, but either way the process is the same : cook untile the shrooms
give up their liquid and the cheese starts to brown. In the oven you
can switch to the broiler to brown the cheese, but usually this isn't
needed. Oven is usually set for 350, and I like to put the shrooms on a
rack so the liquid doesn't cause them to stick.

I use similar mixes to stuff jalapenos and other small peppers.

Dean G.

"vega" > wrote in message
...
> On Wed, 14 Sep 2005 12:46:08 GMT, "kilikini"
> > wrote:
>
>>I have some mushrooms just screaming to be stuffed. I'm thinking either
>>crab stuffed or bacon stuffed. Yes, I've done the google. Do you have
>>ANY
>>idea how many stuffed shroom recipes there are out there?
>>
>>These mushrooms are perfect. Nice and large - maybe 2 inches in diameter.
>>I've got lots of butter, I've got garlic, I've got (groan) imitation crab,
>>I've got bacon, I've got cheese.........
>>
>>I'm looking for an awesome recipe that will send my hubby reeling from the
>>decadency of these shrooms.
>>
>>For the rest of the menu? Not sure. DH left his cell phone at home by
>>accident today, so whatever he picks up for dinner is going to be a
>>surprise. I still think stuffed shrooms go with anything anyway.
>>
>>Can anyone point me in some tried and true direction?
>>
>>kili
>>
>
>
> This one is from Giada De Laurentiis. I have used it again and again
> and just love it. Of course I change it up. I also add hot italian
> sausage and cut the recp. to about 8-10 shrooms. I also leave out the
> mint as I find the paesely is enough.
>
>
>
>
> 1/2 cup Italian-style dried bread crumbs
> 1/2 cup grated Pecorino Romano
> 2 garlic cloves, peeled and minced
> 2 tablespoons chopped fresh Italian parsley leaves
> 1 tablespoon chopped fresh mint leaves
> Salt and freshly ground black pepper
> 1/3 cup extra-virgin olive oil
> 28 large (2 1/2-inch-diameter) white mushrooms, stemmed
>
> 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.

wow, apart from the mint, that's exactly how my (very Italian) mum makes
them

thought sometimes she'll add a little finely chopped bacon to it as well
yummmmmmmm :-)

On Wed, 14 Sep 2005 15:34:04 GMT, "MG" >
wrote:

>
>"vega" > wrote in message
.. .
>> On Wed, 14 Sep 2005 12:46:08 GMT, "kilikini"
>> > wrote:
>>
>>>I have some mushrooms just screaming to be stuffed. I'm thinking either
>>>crab stuffed or bacon stuffed. Yes, I've done the google. Do you have
>>>ANY
>>>idea how many stuffed shroom recipes there are out there?
>>>
>>>These mushrooms are perfect. Nice and large - maybe 2 inches in diameter.
>>>I've got lots of butter, I've got garlic, I've got (groan) imitation crab,
>>>I've got bacon, I've got cheese.........
>>>
>>>I'm looking for an awesome recipe that will send my hubby reeling from the
>>>decadency of these shrooms.
>>>
>>>For the rest of the menu? Not sure. DH left his cell phone at home by
>>>accident today, so whatever he picks up for dinner is going to be a
>>>surprise. I still think stuffed shrooms go with anything anyway.
>>>
>>>Can anyone point me in some tried and true direction?
>>>
>>>kili
>>>
>>
>>
>> This one is from Giada De Laurentiis. I have used it again and again
>> and just love it. Of course I change it up. I also add hot italian
>> sausage and cut the recp. to about 8-10 shrooms. I also leave out the
>> mint as I find the paesely is enough.
>>
>>
>>
>>
>> 1/2 cup Italian-style dried bread crumbs
>> 1/2 cup grated Pecorino Romano
>> 2 garlic cloves, peeled and minced
>> 2 tablespoons chopped fresh Italian parsley leaves
>> 1 tablespoon chopped fresh mint leaves
>> Salt and freshly ground black pepper
>> 1/3 cup extra-virgin olive oil
>> 28 large (2 1/2-inch-diameter) white mushrooms, stemmed
>>
>> 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.
>
>wow, apart from the mint, that's exactly how my (very Italian) mum makes
>them
>
>thought sometimes she'll add a little finely chopped bacon to it as well
>yummmmmmmm :-)
>

I bet adding backon is great!

I made this once with salami and didn't care for it. But believe it or
not, fried bologna was wonderful!

kilikini wrote:

> I have some mushrooms just screaming to be stuffed. I'm thinking either
> crab stuffed or bacon stuffed. Yes, I've done the google. Do you have ANY
> idea how many stuffed shroom recipes there are out there?
>
> These mushrooms are perfect. Nice and large - maybe 2 inches in diameter.
> I've got lots of butter, I've got garlic, I've got (groan) imitation crab,
> I've got bacon, I've got cheese.........

I'd stuff them with escargots, top with motz. cheese then drizzle with
garlic butter and bake. We love them done this way and escargots are
not all that expensive if you buy the canned ones. You could maybe
substitute the crab for the escargots but I've never tried it so don't
know how it would work. My other stuffing includes bread which is a no
no on your DH's low carb diet. They are really good too.

>
> I'm looking for an awesome recipe that will send my hubby reeling from the
> decadency of these shrooms.
>
> For the rest of the menu? Not sure. DH left his cell phone at home by
> accident today, so whatever he picks up for dinner is going to be a
> surprise. I still think stuffed shrooms go with anything anyway.

Do you have any veggies? If so you could also make a dip with the crab,
bacon, and cheese. The mushrooms would saute up nicely.
>
> Can anyone point me in some tried and true direction?
>
> kili
>
>

jmcquown wrote:

> C. James Strutz wrote:
>
>>"kilikini" > wrote in message
om...
>>
>>>I have some mushrooms just screaming to be stuffed. I'm thinking
>>>either crab stuffed or bacon stuffed.
>>>
>>>Can anyone point me in some tried and true direction?
>>
>>Stuff the mushrooms with creamed spinach and sprinkle some asiago
>>cheese on top, bake in the oven.
>
>
> kili probably has fresh spinach, not sure if she has any cream to make
> creamed spinach. I've never heard her mention buying asiago cheese, either.
> Just my observations since I know her pretty well.
>
> Jill
>
>
Jill, do you think she would have sour cream or cream cheese? If so, I
have a nice crab dip then she could saute the mushrooms. Or my
favourite way for stuffed mushrooms is using escargots.

~patches~ wrote:
> jmcquown wrote:
>
>> C. James Strutz wrote:
>>
>>> "kilikini" > wrote in message
>>> ...
>>>
>>>> I have some mushrooms just screaming to be stuffed. I'm thinking
>>>> either crab stuffed or bacon stuffed.
>>>>
>>>> Can anyone point me in some tried and true direction?
>>>
>>> Stuff the mushrooms with creamed spinach and sprinkle some asiago
>>> cheese on top, bake in the oven.
>>
>>
>> kili probably has fresh spinach, not sure if she has any cream to
>> make creamed spinach. I've never heard her mention buying asiago
>> cheese, either. Just my observations since I know her pretty well.
>>
>> Jill
>>
>>
> Jill, do you think she would have sour cream or cream cheese? If so,
> I
> have a nice crab dip then she could saute the mushrooms. Or my
> favourite way for stuffed mushrooms is using escargots.

Probably not, but she'll be able to answer the posts when she gets back this
afternoon from helping her MIL weed her yard. I can tell you right now she
doesn't have escargots!

Jill

kilikini wrote:

> I have some mushrooms just screaming to be stuffed. I'm thinking
> either
> crab stuffed or bacon stuffed. Yes, I've done the google. Do you
> have ANY
> idea how many stuffed shroom recipes there are out there?
>
> These mushrooms are perfect. Nice and large - maybe 2 inches in
> diameter.
> I've got lots of butter, I've got garlic, I've got (groan) imitation
> crab,
> I've got bacon, I've got cheese.........

When using ordinary white button mushrooms i take off the stem for use,
finely chopped in the stuffing and put the mushroom caps in a hot oven
for 5 minutes to releases some of the water, which can then be used in
the stuffing.

I make an ordinary sage and onion stuffing, sometimes including small
dice of ham or tongue, finely diced and cooked bacon might be nice. A
bit of grated cheese over the top and pop into a hot oven untill the
cheese is nicely browned.

However for something a little more exotic and a lot more tasty....

Morilles Farci a la Forestiere
-----------------------------------

Select some large morels, was them well and remove the stalks. Chop the
stalks and make into a duxelle* than add half its quantity of very fine
sausage meat ( i use a local chicken & white wine sausage).

Cut the morels through on one side to form pocket and fill with the
prepared stuffing. Place in a buttered baking dish cut side down,
sprinkle with very fine dry white bread crumbs and melted butter and
cook in a moderate oven. Serve n the baking dish.
---
JL

*Duxelle: a chopped mushroom, butter, parsley, shallot, onion
'stuffing' used in many foods.



>
>
> I'm looking for an awesome recipe that will send my hubby reeling from
> the
> decadency of these shrooms.
>
> For the rest of the menu? Not sure. DH left his cell phone at home
> by
> accident today, so whatever he picks up for dinner is going to be a
> surprise. I still think stuffed shrooms go with anything anyway.
>
> Can anyone point me in some tried and true direction?
>
> kili

"~patches~" > wrote in message
...
> jmcquown wrote:
>
> > C. James Strutz wrote:
> >
> >>"kilikini" > wrote in message
> om...
> >>
> >>>I have some mushrooms just screaming to be stuffed. I'm thinking
> >>>either crab stuffed or bacon stuffed.
> >>>
> >>>Can anyone point me in some tried and true direction?
> >>
> >>Stuff the mushrooms with creamed spinach and sprinkle some asiago
> >>cheese on top, bake in the oven.
> >
> >
> > kili probably has fresh spinach, not sure if she has any cream to make
> > creamed spinach. I've never heard her mention buying asiago cheese,
either.
> > Just my observations since I know her pretty well.
> >
> > Jill
> >
> >
> Jill, do you think she would have sour cream or cream cheese? If so, I
> have a nice crab dip then she could saute the mushrooms. Or my
> favourite way for stuffed mushrooms is using escargots.

I *do* have sour cream! Crab dip is a thought............... my mind is
bouncing now. :~)

kili

"vega" > wrote in message
...
> On Wed, 14 Sep 2005 12:46:08 GMT, "kilikini"
> > wrote:
>
> >I have some mushrooms just screaming to be stuffed. I'm thinking either
> >crab stuffed or bacon stuffed. Yes, I've done the google. Do you have
ANY
> >idea how many stuffed shroom recipes there are out there?
> >
> >These mushrooms are perfect. Nice and large - maybe 2 inches in
diameter.
> >I've got lots of butter, I've got garlic, I've got (groan) imitation
crab,
> >I've got bacon, I've got cheese.........
> >
> >I'm looking for an awesome recipe that will send my hubby reeling from
the
> >decadency of these shrooms.
> >
> >For the rest of the menu? Not sure. DH left his cell phone at home by
> >accident today, so whatever he picks up for dinner is going to be a
> >surprise. I still think stuffed shrooms go with anything anyway.
> >
> >Can anyone point me in some tried and true direction?
> >
> >kili
> >
>
>
> This one is from Giada De Laurentiis. I have used it again and again
> and just love it. Of course I change it up. I also add hot italian
> sausage and cut the recp. to about 8-10 shrooms. I also leave out the
> mint as I find the paesely is enough.
>
>
>
>
> 1/2 cup Italian-style dried bread crumbs
> 1/2 cup grated Pecorino Romano
> 2 garlic cloves, peeled and minced
> 2 tablespoons chopped fresh Italian parsley leaves
> 1 tablespoon chopped fresh mint leaves
> Salt and freshly ground black pepper
> 1/3 cup extra-virgin olive oil
> 28 large (2 1/2-inch-diameter) white mushrooms, stemmed
>
> 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.

I'm cooking up some bacon now. Wish I had pecorino romano cheese, gosh
that's some decadent stuff! I'll probably end up doing a slight combo of
everything mentioned in this thread. :~)

Thanks, guys/gals!

kili

"Dean G." > wrote in message
ups.com...
> I usually start with cream cheese for stuffed shrooms, but almost any
> cheese will work. Cream cheese is just easier to mix. I'll add a bit of
> a sharper cheese if it is handy. Keep in mind that some of the sharper
> cheeses get really "aromatic" when cooked, and just add a little bit in
> with the cream cheese. To that, I also add a bit of mustard and
> horseradish. I have never used crab, but shrimp works fine, so I would
> image the crab to be fine as well. I have used bacon (and sausage, the
> bacon is better). For bacon, I cook the bacon crispy and crumble it up
> before adding it to the mix. Often, I'll add some other stuff to the
> mix, but the above is a good base to expirement with.
>
> For cooking, either the over or grill will work fine. I prefer the
> grill, but either way the process is the same : cook untile the shrooms
> give up their liquid and the cheese starts to brown. In the oven you
> can switch to the broiler to brown the cheese, but usually this isn't
> needed. Oven is usually set for 350, and I like to put the shrooms on a
> rack so the liquid doesn't cause them to stick.
>
> I use similar mixes to stuff jalapenos and other small peppers.
>
> Dean G.
>

My hubby always grills up jalepenos with sausage and cream cheese; just so
happens that we're out. LOL. Bacon, I'm definitely putting into the mix of
the shrooms. So far it's looking like bacon, onion, garlic, breadcrumbs,
sage and whatever cheese I feel like using. (I have 4 different kinds - I
think! My hubby eats an entire block of cheese straight from the wrap.)

kili

"Joseph Littleshoes" > wrote in message
...
> kilikini wrote:
>
> > I have some mushrooms just screaming to be stuffed. I'm thinking
> > either
> > crab stuffed or bacon stuffed. Yes, I've done the google. Do you
> > have ANY
> > idea how many stuffed shroom recipes there are out there?
> >
> > These mushrooms are perfect. Nice and large - maybe 2 inches in
> > diameter.
> > I've got lots of butter, I've got garlic, I've got (groan) imitation
> > crab,
> > I've got bacon, I've got cheese.........
>
> When using ordinary white button mushrooms i take off the stem for use,
> finely chopped in the stuffing and put the mushroom caps in a hot oven
> for 5 minutes to releases some of the water, which can then be used in
> the stuffing.
>
> I make an ordinary sage and onion stuffing, sometimes including small
> dice of ham or tongue, finely diced and cooked bacon might be nice. A
> bit of grated cheese over the top and pop into a hot oven untill the
> cheese is nicely browned.
>
> However for something a little more exotic and a lot more tasty....
>

This sounds like a simple but delicious way to go. Thanks!

kili

kilikini wrote on 14 Sep 2005 in rec.food.cooking

> My hubby eats an entire block of cheese straight from the wrap.)
>
> kili
>

So a mushroom stuffed cheese recipe should be forth coming....

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

SNIP

I'll probably end up doing a slight combo of
>everything mentioned in this thread. :~)
>
>Thanks, guys/gals!
>
>kili
>

Sometimes the best stuff is made that way!

Be sure to let us know what you ended up doing and how they turned
out!

"vega" > wrote in message
...
> SNIP
>
> I'll probably end up doing a slight combo of
> >everything mentioned in this thread. :~)
> >
> >Thanks, guys/gals!
> >
> >kili
> >
>
> Sometimes the best stuff is made that way!
>
> Be sure to let us know what you ended up doing and how they turned
> out!
>
>

I will! I'm in preparation mode now. :~)

kili

One time on Usenet, (Victor Sack) said:
> kilikini > wrote:
>
> > Can anyone point me in some tried and true direction?
>
> Here is a recipe for stuffed ceps (porcini), but it can also be made
> with other mushrooms. I posted it before.
>
> Stuffed ceps (porcini)

<snip>

Damn, I think I just drooled on my keyboard...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~