Deanna;
What do you want to Stuff them with ???
Stuffing with Cheese? Parmesan and Provolone

Stuffing with Crab Cake mix with a Shrimp stuck in the top.
Bake for 20 to 25 minutes ,
Until the Mushrooms are tender. Basting the Crab Cake mix with melted Butter every ten minutes.
Lou

I have made this recipe many times and I always get rave review! Low fat, it's not. And it is better for a first course than main course. But it is soooo good, I couldn't resist sharing.

Bleu Cheese Mushrooms
12 - 14 extra large mushrooms (fresh), cleaned
1/4 cup chopped green onions
1/4 cup butter
1/4 cup bleu cheese, crumbled
1/3 cup fine dry bread crumbs, divided
salt and pepper to taste

Remove stems from mushrooms and chop. Cook stems and onions in butter until tender, but not browned. Add bleu cheese, 2 Tblsp. bread crumbs, salt and pepper. Fill mushroom caps with mixture. Sprinkle w/ remaining bread crumbs. Place on cookie sheet. Bake at 350º for 12 minutes.
Yield: 6 servings

This is one of the best stuffed mushrooms I've had. The recipe is Sharon's (Chase) Simple but delicious.

Home Cookin Chapter: Recipes From Thibeault's Table

Stuffed Mushrooms
=================
Posted by: chase (My Page) on Wed, Apr 13, 05 at 19:57
I don't know if this is inventive, actually they are so simple but they are d@mn good.
Stuffed Mushrooms
20 large white mushrooms
1/3 Cup butter (maybe a bit more)
4 or 5 green onions chopped fine
2 1/2 cups grated cheddar
1/3 Cups bread crumbs more or less if needed
salt
Clean mushrooms and carefully remove stems. Chop stems and onions finely (I use the food processor). Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese.~
Stuff the mixture into the caps and sprinkle with a bit of salt (or you can salt after they come out of the oven...which is what I usually do).
Bake at 375 for 12-15 minutes or until the caps are nice and soft.

I have made Sharon's recipe that Ann posted and they are really good!

Here is another we like. (I can't remember where I got it....maybe from someone here?)

Spinach Filled Mushrooms

16-20 small mushrooms, wiped & trimmed
1c finely chopped onion
3T butter
10 oz pkg frozen spinach, drained & squeezed
1/2 c grated swiss cheese **
Grated parmesan

Preheat oven to 300F. Butter shallow baking dish large enough to hold mushroom caps in one layer. Remove stems from mushrooms. Chop stems fine and sauté in butter with onion about 5 minutes or until onion is tender. Add spinach and stir to mix thoroughly. Add swiss cheese, stir lightly. Remove from heat.
Fill caps with spinach mixture. Sprinkle with parmesan and arrange in prepared pan. Bake, uncovered 15-20 minutes. Serve warm.

**My notes: use a little more swiss cheese than called for.

Linda

You may prepare all of this in the morning and refrigerate. Bake, as directed, whenever youÂre ready to serve.

Serves 4 as a little cocktail appetizer, or 2 as a main course.

1 tin (142 mL) of baby clams
12 large mushrooms
½ cup butter
2 cloves garlic, smashed and very finely minced
1 Tbsp dried parsley
¼ tsp garlic powder
1 Tbsp freshly squeezed lemon juice
5 or 6 drops Louisiana hot sauce
Pinch of seasoning salt
Pinch of black pepper
1 Tbsp dry white wine (optional)
Pinch dried oregano (½ tsp or so)
1 cup (approx.) Kraft Italiano 4-Cheese Blend OR ½ cup mozzarella cheese and ½ cup Parmesan cheese

Remove stems from mushroom caps. Heat a little vegetable oil (1-2 Tbsp) in large frying pan on medium or medium-high heat. Place mushroom caps upside down into the hot pan. Brown this side only for about 4-5 minutes. Place upside down on paper towel to drain off some of the moisture.

Lightly butter 2 escargot dishes or 2 individual casserole dishes.

Bring ½ cup butter to room tempera-ture. Drain clams, and save the broth for a chowder or bouillabaise, etc.

Beat butter, by hand, until very soft. Add minced garlic, garlic powder, parsley, salt, pepper, oregano, lemon juice, hot sauce, wine (if using), and beat until well combined.

Place mushroom caps into buttered ovenproof dishes. Place a heaping teaspoon of baby clams into each cap.

Top each with a heaping teaspoon of butter mixture; pressing lightly to fit lots in. Sprinkle a generous helping of cheese mixture on top of butter mixture; pressing down lightly.

Bake on an upper rack at 425°F for 15-20 minutes, or until cheese is lightly browned. Serve immediately with homemade bread.

Oh, man! Now I have to choose!
They all look great!
No bleu cheese in house, so won't make that one....this time!
I think I have ingredients for all the others though....hmmmm

Maybe I'll let DH choose.

Will update when I make them!

Thanks everyone!
Deanna

Deanna:
I didn't think it would get this complicated.

Might as well put my recipe in too.

You can use this for stuffing, just eliminate the Salmon,
Etc. and use Crab Meat.

Or don't use any Fish or Crab Meat. Just add a 1/2 Cup of Parmesan Cheese and some Chopped Provolone.
- - - - - - - - - - - - - - - - - - -

LOUÂS - Bake a School of Fish Cakes

This recipe can also be used for Crab Cakes
Step 1 :
Chop small , ½ cup of Onion and Celery and 1 cup of Red Bell Peppers.
Place all this in a Micro safe bowl and nuke for 3 minutes. Let it cool.

In a large Mixing Bowl: Put in
1 - 14 ¾ Oz. Can of Pink Salmon ( about 1 ¾ cups ) drained
1 cup of Imitation Crab Meat, chopped medium size
1/2 cup of drained Tuna , break up larger pieces of Salmon and tuna.

Spread this out and Sprinkle with, Black pepper,
1/ 2 teaspoon of Old Bay Seasoning ,
1/2 Teaspoon of Garlic and Onion powder
2 teaspoons of Parsley Flakes
3 heaping Tablespoons of Mayonnaise
3 tablespoons of Ketsup
1 Tablespoon of Parmesan Cheese.
1 cup of Bread Crumbs
Add the cooked Onions , Celery and Peppers. Fold this and Blend.
Beat well, 1 egg with a teaspoon of Baking Powder
If the mix is too wet add a little more Bread Crumbs

Make 6 Balls and shape like Fishes ( 5 ½ inches long )
Place them on a cookie tin, lined with oiled Aluminum Foil.

Bake 25 to 30 minutes at 320 Degrees. Spray with a Butter Spray and
Broil for 5 minutes ,or until Golden Tan.
Serve Hot with your favorite sauce or freeze separated w Plastic wrap

Good way to get the kids to eat fish Cakes !!!!!!

For Crab Cakes , leave out the Salmon and Tuna. Add 2 cups of Crabmeat.
Shape like Crabs, instead of fish.
Lou Badolato

OK, Lou, I think fish cakes are on the menu this week too!
I've got salmon and tuna in the house.........
Maybe I'll pick up some crab (or Krab) so I can make it your way!! :+)

Tonight it's going to be Sharon's recipe...simply because it's easy and I have all the ingredients!

Deanna

Deanna:
Watch the salt !!! and don't make them too flat .
Make a sort of Mound.
" simply because it's easy????? "
Lou

Yeah, Lou! I NEEDED easy tonight!
I moved compost all afternoon and filled my garden beds! I ache! I didn't wanna spend hours in the kitchen...AND I live 5 miles from the nearest store! Easy was 'necessary' tonight!! :+)

Fish cakes. Mounds. Got it. I'll remember.
Is it OK if I make circles instead of fishies???
Lazy is my middle name!! LOL

Deanna

Deanna:
That's what I meant " Paddies " but not too flat. A Dome.

Lou

Here's a favorite of ours. Sorry I don't have quantities, I usually just wing it.

Stuffed Mushrooms

Fresh Mozzarella, ¼" dice
Plum Tomatoes, seeded, ¼" dice
Prosciutto, ¼" dice
Fresh Basil, ¼" dice
Roasted Garlic, mashed
Ciabatta Bread, ¼" dice (This is optional just be sure not to use too much bread.)
Balsamic Vinaigrette (I used NewmanÂs Own)
Mushroom Caps

Par cook mushroom caps by microwaving for about 1-2 minutes. Mix cheese, tomatoes, prosciutto, basil, garlic and bread together. Dry mushroom caps and place on cookie sheet. Preheat broiler. Put a tiny splash of vinaigrette in each mushroom cap. Top with a ball of stuffing. Broil mushrooms until cheese is just melted.

As usual, I don't have exact measurements for this recipe, but then again you could add more or less of anything, add more or leave out something and nothing much would change (other than the taste, of course!) in how it came out.

Anyway, I've changed to using a regular stuffing mix, or preferably, a plain club cracker like Keeblers, crushed rather than use breadcrumbs. Breadcrumbs are just to "fine" for my liking in a stuffing mix. So depending on how many mushrooms you need to stuff, crush up a mess of Keebler club crackers. Sautee some minced onion and garlic in butter or butter/olive oil or to reduce fat, a tiny bit of butter at first, then add in some chicken broth and keep cooking until softened. Sometimes I add thyme as I love thyme with mushrooms. I add in a bit of white wine as well and let that cook a bit to get rid of the alcohol. I also add in some fresh minced parsley to the crumbs if I have it on hand right before I dump in the onion mixture. Salt & pepper to taste, noting the crackers have salt in them, so taste before adding more. I then dump the butter/onion mixture into the crumbs and mix it all up, adding more butter (or chicken stock) until it's "wet" enough. Sometimes I mince the stems of the mushrooms into the onion mix as well, but sometimes I save them for another use. Sometimes I also throw some grated parmesan into the stuffing mix - it all depends on whether it's a special occasion or holiday I'm making them for, or everyday use. Everyday I tend to try and keep the fat content down. I then cube up cheddar cheese (you can use reduced fat) and place a cube in each mushroom cap, then I mound on the stuffing mixture. The cheese melts and absorbs into the portion of stuffing inside the cap. I put a tiny bit of water in the bottom of the pan, cover it with foil and bake at 350 for about 20 minutes, checking until done. Sometimes I take the foil off towards the end.

As you can see, I vary this recipe a lot, adding or leaving things out and it's always good. I've minced up genoa or hard salami in this mixture and that's great as well, altho it adds to the fat content. Nothing fancy, just a good, basic stuffed mushroom recipe - I think anyway!

Enjoy your treasures. Love me some good mushrooms!! ;)

Lisa

Deanna: Oh,Lazy one !!! You told me that once but I forgot.

When you are not tired from Mulching,
you can use the Crab Cake recipe for other things.

Here is one, that is very easy. You can even do it after mulching.

Put a little Spaghetti Sauce in a 9 X 13 pan, or Pyrex.
Lay 4 Flounder or Haddoc Filets on Sauce, in the shape of a Fish.

Put the Crab Cake mix on that, Shape like a slight mound.
Lay 4 or 5 more Filets over that and spoon some Sauce on this.
Sprinkle whatever Spices you like and
lay half circles of Sliced Onion to look like Fish Scales.

Bake in a 325 Deg. oven, until fish is tender.
Stick an Olive in for the eye 5 min . before it is done.

Mine don't look that good, I called it a Red Snapper.
But it was delicious.

You can do Better !!!!!

Prep time after the Crab Filling is mixed " 5 minutes ",
If you are tired.
6 or 7 min.if you are not tired.

Have a Ball. This will make you a Pro Chef.
I'll have to get an Autograph After.

Lou

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