Conference turris::cooks

    I buy fresh mushrooms.  Cut all the 'tails' off (put to one side).
    Wash the caps off.  Cut the 'tails' into small, small pieces.
    Mix this with 1/2 cup-1 cup of Italian bread crumbs, onions,
    parsley, salt, pepper.
    Melt about 1 stick of marg. (or butter) in pan.  Add the
    mixture above and just cook enough to mix it all together.
    
    Then, fill the caps with this stuffing, and place caps on a
    cookie sheet (spray with nonstick oil) and only cook for about
    15-20 minutes...................
    
    

    Re: .1
    
    Add Ground sausage and mozzarella cheese to this and it is excellent.
    
    Celeste
    

	And, when you wash the caps, use a moistened paper towel, 
	instead of running them under water.  This prevents the 
	mushrooms from absorbing the water and releasing it when 
	cooked.  

						     
							- JP

    This is so simple, but whenever I serve them, people fight over
    who gets the last one.  Remove stems from mushrooms (ones about
    1-1 1/2 inches are best).  Take a container of chive dip and mix
    in bacon bits.  Stuff the mushrooms and brush the outsides with
    butter/margarine.  Bake on cookie sheet at 350 for about 20
    minutes or until tops are brown and crunchy.

    An even simpler stuffed mushroom - (thought I can't take credit
    for the idea ) Stuff mushroom caps with Alouette cheese - sprinkle
    with bread crumbs and bake or microwave until cheese is hot.
    

    
    I've never heard of Alouette cheese.  How does it come packaged
    and can you buy it in a regular grocery store?  What kind of cheese
    is it similar to?

    Alouette (sp?) is equivalent to Rondele (sp�), a soft, creamy, cheese
    blended with herbs and garlic.  You'll find it in the cheese dip
    section of most markets.  (I'ts probably dirt simple to make --
    the ingredients are probably nothing more than cream cheese, sour
    cream, basil, oregano, and minced fresh garlic.)
    
    					andrew

    For a heartier stuffed mushroom. Remove stems, chop and reserve,
    add mashed ritz crackers or keebler butter crisps, melt a little
    butter and throw this in the bowl with crackers and mushroom stems,
    then add a little crabmeat or fake crabmeat, stuff mushrooms and
    bake. You can also add a little cheese or dip to this stuffing
    and season to taste with your prefrences, I like garlic or beu
    monde seasoning.
    
    Marilyn

    Re.-1....add a little white wine to the bread crumb mixture for
    added variations.....
    
    Rick

    A little late, but...
    
    When I made stuffed mushrooms, I always had more chopped up mushroom
    stems than I needed, so now I make lots of stuffing (including the
    stems) and  slice one or two small zuccini's lengthways, hollow them 
    out and stuff them too!

    
    A friend of mine introduced me to the "Jimmy Dean Hot Pork Sausage"
    added to the stuffing mix trick.  (after being fried and drained).
    A little more zip to it than regular sausage.  (she also uses cornbread
    stuffing mix instead of breadcrumbs)
    
    Oh yea, am I hungry now!
    
    RHD
    

< Note 556.1 by AMRETO::CHRISTIAN "Come to N.H." >
                       -< Recipe for Stuffed Mushrooms >-

    I buy fresh mushrooms.  Cut all the 'tails' off (put to one side).
    Wash the caps off.  Cut the 'tails' into small, small pieces.
    Mix this with 1/2 cup-1 cup of Italian bread crumbs, onions,
    parsley, salt, pepper.
    Melt about 1 stick of marg. (or butter) in pan.  Add the
    mixture above and just cook enough to mix it all together.
    
    Then, fill the caps with this stuffing, and place caps on a
    cookie sheet (spray with nonstick oil) and only cook for about
    15-20 minutes...................
    
    

    My husband and I went to dinner at Bergson's 1790 House in Westboro
    this past weekend, and had the most delicious stuffed mushrooms.
    They were stuffed with a crabmeat stuffing and covered with Hollandaise
    sauce.  Might anyone have a recipe for these or something similar?
    I would love to be able to make these at home.
    
    Thanks,
    Cathy

    Here's something similar (kinda) that you could modify by using crab
    instead of the proscuitto and a hollandaise instead of a bechamel.
    
    STUFFED MUSHROOMS WITH BECHAMEL SAUCE
    -------------------------------------
    
    12 large mushrooms
    2 1/2 tbsp butter
    1 tbsp finely chopped shallots
    3 tbsp chopped prosciutto
    salt & pepper
    3 tbsp grated parmesan
    breadcrumbs (unflavored)
    
    
    A thick Bechamel made with:
       1 1/2 tbsp flour
       1 1/2 tbsp butter
       1/4 tsp salt
       1 cup milk
    
    Make your bechamel by melting your butter in a heavy sauce pan.  When
    butter is melted add your flour and cook over low heat for 2-3 minutes
    (don't let it brown).  Add milk (use warm milk) a little at a time and
    stir constantly until mixture bubbles and thickens.  
    
    Clean mushrooms by wiping with a damp cloth.  Break off stems and chop
    them up fine. In a skillet, saute the shallots in butter until pale
    gold in color.  Add the chopped proscuitto and saute for a minute
    longer.  Add the chopped mushroom stems, salt and pepper and cook,
    stirring for 2-3 minutes. Tilt skillet and draw off fat with a spoon.
    
    In a bowl mix skillet contents with the warm bechamel.  Add the
    parmesan and mix again.
    
    Place mushroom caps in a butter smeared baking dish.  Sprinkle with
    salt and fill with bechamel stuffing.  Sprinkle with breadcrumbs and
    dot each cap with butter.  Place in the upper third of a 500 degree
    preheated oven for 15 minutes until a light crust has formed.
    
    Allow to settle for 10 minutes before serving.
    

                              Souffle Mushrooms


	1 cup grated Swiss cheese
	1 cup soft bread crumbs
	4 eggs, separated
	1 cup milk
       32 large mushrooms, of uniform size
	4 tablespoons butter
	� teaspoon salt
	  pinch of pepper

	Toss grated cheese with bread crumbs. Beat egg yolks and milk; pour
	over crumbs. Wipe mushrooms and remove stems. Chop enough stems to make
	1 cup and saut� briefly in 2 tablespoons of the butter. Stir into 
	bread crumbs along with the salt and pepper.

	Beat egg whites until stiff; fold into mixture. Melt remaining butter
	and gently dip in mushroom caps. Pile filling into caps and arrange on
	a greased baking sheet. Bake in a preheated 400� oven 10 to 12 minutes
	or until filling is golden. Serve at once.


	Enjoy!

    I usually make mine Italian style.   Cut off the stems and scoop out a
    little of the cap then chop up.  Add some crushed Ritz (about 1 per
    cap), 1 TBS of chopped onion, 1 TBS of Italian salad dressing, salt &
    pepper.  Mix well and stuff caps.  Bake at 325 for 10 min.   Remove
    from oven and pour a small jar of spagetti sauce over the caps. Add
    some shredded mortzarrela cheese and bake for another 10 - 13 min. 
                      

    I recently made up a Spinach Stuffed Mushroom recipe for a dinner
    party.  It got rave reviews!!  Here it is as I made it, although the
    next time I may try some different spices.  Some kind of cheese
    (mozzarella or possible cream cheese or Allouette) would probably be
    interesting....


                        SPINACH STUFFED MUSHROOMS

    	1 pound mushrooms
    	1 package frozen chopped spinach (or fresh chopped...)
    	2 cloves of garlic
    	1/2 small onion
    	fresh dill (or dried dill weed will do)
    	olive oil
    	breadcrumbs
    	Parmesan cheese (to taste - I like alot)

    Cook up a package of frozen spinach, and squeeze all of the excess
    water out (or finely chop the fresh spinach).  Wipe the mushrooms with
    a damp cloth, remove the stems and cut the dirty ends off.  Toss them
    in a food processor with the onion and garlic cloves.  Add the fresh
    dill if you have it.  Process so that it's all finely minced.   Heat up
    some olive oil in a frying pan, and saute the mushroom mixture for a
    minute or two.  Add the spinach (and dried seasonings).  Let it all
    cook for a bit.  Pour it into a bowl, and add enough breadcrumbs and
    Parmesan cheese for it all to hold together.  Stuff the mushroom caps,
    and sprinkle Parmesan cheese on top.  Bake until the top is turning
    brown.

    Enjoy!

    Sarah

    Although I am not a mushroom "fan" 556.1 sounds pretty tasty.
    
    One question:  Are you suppose to serve the stuffed mushrooms
    warm, or can I cook them and serve them in a few hours?  I'm
    having a party and I'd rather cook them ahead of time.  Maybe
    I can just microwave them when guests arrive?
    
    Are they considered an appetizer that should be served warm??
    
    Help! 
    
    Linda

    
    Stuffed mushrooms should be served warm.  Tehy can be cooked ahead and
    then heated up in the microwave.
    
    Bob

    
    
    I've never stuffed any mushrooms but often cook them ..... they shrink
    eversuch a lot ..doesnt all the stuffing fall out????
    
    Jo

There is some shrinkage, but the stuffing tends to hold the shape of the mushroon
and stay inside.