Celebrate National Stuffed Mushroom Day in style!
With the National Stuffed Mushroom day happening February 4th, what better way to celebrate then with three amazing and delicious stuffed mushroom recipes! These three recipes are just some of the awesome ways that you can make stuffed mushrooms a little different each time. Stuffed mushrooms make a great appetizer, side or snack any day or the week and you can always find a reason to make one (or all) of these stuffed mushrooms with your friends and family!
Recipe #1: Buffalo and Blue Cheese Stuffed Button Mushrooms
Prep Time: 10 mins. | Cook Time: 20 mins.
20 button mushrooms
3/4 cup chopped shallots
2 tbsp butter
1/2 lb great hill blue cheese or other mild blue cheese, crumbled
Franks RedHot sauce
½ cup + ¼ cup panko, divided
*Additional Franks RedHot Sauce for serving
1) Preheat oven to 375°F and place a rack in the upper third of the oven.
2) Clean mushrooms and remove stems. Cut ends from stems and chop finely. Chop two of the mushrooms finely as well. Dice shallots.
3) Melt butter in a heavy 4 qt pan and add shallots. Sauté over medium-low heat until transparent and then add chopped mushrooms and stems. Sauté until softened and remove pan from heat. Stir in blue cheese, Frank’s sauce, and 1/2 cup panko, stir until smooth.
4) Grease a cookie sheet with olive oil. Brush mushroom caps with oil and spread out on cookie sheet. Fill each mushroom cap with a spoonful of the cheese stuffing, letting it mound just slightly on the top of the mushroom. Sprinkle the remaining panko over the top.
5) Bake for 18-20 minutes, until mushrooms are soft. If you have a broiler, feel free to turn it on for a minute or two to crisp up the top, but watch it carefully.
Serve with additional hot sauce.
Recipe courtesy of Maggie of Pithy & Cleaver
Not a fan of spice?
Recipe #2: Cheesy Taco Stuffed Mushrooms
Prep Time: 30 mins. | Cook Time 25 mins. | Makes: 20-25 stuffed mushrooms.
20-25 button mushrooms (medium size)
½ small onion (about 1 cup), finely chopped
2 cloves garlic, minced1 cup finely chopped red pepper
1 jalapeno pepper, seeded and finely chopped (optional)
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon coriander
salt and pepper to taste
6 ounces (188g, ¾ of a package) cream cheese, softened
1 egg yolk, lightly beaten
1 cup shredded cheddar cheese, divided
1 cup black beans, rinsed
1 cup corn kernels (thawed if frozen)
1) Preheat the oven to 425 degrees F. Line a baking sheet with a silpat mat or parchment paper and set aside.
2) Wash the mushrooms and pop out the stems. Chop the stems finely. In a large non-stick frying pan over medium heat, sauté the onions until softened. Add the garlic, the chopped mushroom stems, red pepper, jalapeno pepper, chili powder, cumin, coriander and salt and pepper. Continue to sauté for 3-4 minutes until the onions have browned and the mushrooms have released their liquid.
3) In a large bowl, mix together the cream cheese and the egg yolk until well combined. Stir in ½ cup of the shredded cheddar cheese. Add the onion mixture, the black beans and the corn and stir well. If the mixture is soft, place the bowl in the fridge for 5-10 minutes to allow it to firm up before filling the mushrooms.
4) Scoop the filling into the mushroom caps and place them on the baking sheet. Fill them up as full as you can, heaping it up on top to use up all the filling. Sprinkle the remaining ½ cup of shredded cheddar cheese on top of the stuffed mushrooms
5) Bake for 20-25 minutes or until the cheese is bubbling and the filling is hot. Let them cool slightly before eating. The mushrooms can be prepared a day in advance and kept in the refrigerator until baking. Or you can prepare them and then freeze them before thawing and baking. Or bake and then freeze to reheat them later.
Recipe and photo courtesy of Stacey of Bake.Eat.Repeat
Super Side it! Try this delicious super food stuffed with flavourful sausage that makes a perfect side dish for any meal!
Recipe #3: Simple Sausage Stuffed Portobello Mushrooms
Prep Time: 20 mins. | Cook Time: 25 mins. | Makes: 4 mushrooms.
4 Portobello mushrooms
2 hot or mild Italian sausages
½ cup fresh breadcrumbs
¼ cup grated Parmesan
2 tbsp olive oil
1) Preheat the oven to 400 F and line a baking tray with parchment paper.
2) Trim the stem of the Portobello mushrooms and brush the outside with olive oil.
3) Remove the sausage meat from their casings either by squeezing it out or slicing it lengthwise and scraping it off the casing into a medium sized bowl.
4) Blitz some stale bread in a food processor (preferably a crusty loaf such as a sour dough or French bread) to get ½ cup of fresh breadcrumbs with a little extra to sprinkle over the top before baking the mushrooms.
5) Gently mix the breadcrumbs in with the sausage and the Parmesan cheese. No need for it to be perfectly mixed. Leaving it a little loose prevents the filling to get overly dense when cooked.
6) Fill each of the Portobello mushrooms with ¼ of the filling. Leave some texture on the top of the filling rather than pressing it in so that it is smooth.
7) Place each mushroom on the tray and sprinkle some breadcrumbs on top. Press them on gently if needed to make them stay on the filling.
8) Bake at 400 F for 25 minutes or until the filling is starting to brown and the juices of the filling run clean when you slice into the centre.
9) Serve with a hearty salad. Serves four for a light meal, or two for a large, filling meal.
Photo and Recipe courtesy of Christina from Strawberries for Supper