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Old 11-09-2004, 04:54 AM   #1
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Stuffed Mushrooms

Could someone help me with some stuffed mushroom recipies? I have some beautiful portabello caps that are just asking to be stuffed.. I hate to just fry them up like I normally do...
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Old 11-09-2004, 05:00 AM   #2
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I stuffed some mushrooms with a mixture of cream cheese, bacon, onion, and parsley. They were really good.
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Old 11-09-2004, 05:07 AM   #3
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You can also use portobello caps as a base for pizza type toppings Just bake them alone for about 10 minutes, then top with cheese, pepperoni, veggies- whatever you like -and bake until that's heated through and melty
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Old 11-09-2004, 07:14 AM   #4
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I cook mine for a few minutes to release the liquid. Then, I stuff with a mix of crab meat, cream cheese and green onion. Add a squeeze of fresh lemon juice. Then, top with mozza and place under the broiler for a few minutes. Oh so yummy!

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Old 11-09-2004, 07:19 AM   #5
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1 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 can crab meat
1 teaspoon Splenda
1 teaspoon Mrs. Dash Italiano seasoning

1. Mix all together.

2. Stuff mushrooms, zucchini, etc.

3. Bake at 325 until filling bubbles and browns

4. If stuffing tomatoes, bake filling separately and pour into hollow tomato.
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Old 11-09-2004, 07:29 PM   #6
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Quote:
Originally posted by auntie3
I cook mine for a few minutes to release the liquid. Then, I stuff with a mix of crab meat, cream cheese and green onion. Add a squeeze of fresh lemon juice. Then, top with mozza and place under the broiler for a few minutes. Oh so yummy!


more hints please

i hate the liquid and thats why i've never liked my mushrooms -- how do you get rid of it by cooking? wont it go all soggy??
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Old 11-10-2004, 01:48 AM   #7
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Quote:
Originally posted by argo2d
more hints please

i hate the liquid and thats why i've never liked my mushrooms -- how do you get rid of it by cooking? wont it go all soggy??

Just the opposite, argo! All that extra liquid cooks off this way. First, I saute them with olive oil and butter in a frying pan over medium high heat. I do the smooth side first, until golden brown. Then, I turn them over, and let them cook, again until brown. This releases most of the liquid from the mushrooms. Then I remove them from the frying pan, and place in an oven / broiler-safe pan. I add whatever filling - sometimes I do escargot with butter, garlic and lemon juice. I bake for about 5 minutes, then top with mozza and broil. Since the mushrooms are already hot and the "innards" are now cooked, it only takes a few minutes for the cheese to melt. They are really yummy this way. I just can't stand it when you have all that extra liquid! They are better than most restaurants!

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Old 11-10-2004, 09:10 PM   #8
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Quote:
Originally posted by auntie3
Just the opposite, argo! All that extra liquid cooks off this way. First, I saute them with olive oil and butter in a frying pan over medium high heat. I do the smooth side first, until golden brown. Then, I turn them over, and let them cook, again until brown. This releases most of the liquid from the mushrooms. Then I remove them from the frying pan, and place in an oven / broiler-safe pan. I add whatever filling - sometimes I do escargot with butter, garlic and lemon juice. I bake for about 5 minutes, then top with mozza and broil. Since the mushrooms are already hot and the "innards" are now cooked, it only takes a few minutes for the cheese to melt. They are really yummy this way. I just can't stand it when you have all that extra liquid! They are better than most restaurants!

oh geez escargots!! i never even thought of that!!!
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