Stuffed mushrooms
 

I plan to serve stuffed mushrooms with our prime rib dinner on Christmas Day. Most recipes include sausage. Do you have another filling favorite? Thanks!!

Is there a reason you don't want to use sausage? My son and DDiL are vegan but don't mind meat analogs so soysage makes a nice appetizer for all.

You don't have to, you can just chop up the stems, chop up some onion, saute together and then season as you wish, I usually go towards Asian flavors but spinach and parmesan maybe with a dash of balsamic vinegar or worcestershire works nicely too. Pine nuts can add some texture. Stuff back into the caps and away you go.

No reason....just like to consider my options! Ha! I am very fond of the sausage stuffed version and have my eye on Ina Garten's recipe.

Bacon! Love. Stuffed mushrooms.

Haven't made them in a while, but when I did, I chopped the stems finely and added a finely minced clove of garlic, breadcrumbs, parsley, and whatever other seasonings I felt like using. Then I stuffed each cap and drizzed olive oil over them all. I suppose you could also spring the tops with parmesean cheese. Bake for 10-15 min. Yum.

I love stuffed mushrooms with crab meat. They are great

We love stuffed portabello mushrooms. My usual filling is a combination of the stems, long grain and wild rice, with sausage, onion, celery, bread crumbs and parmesan cheese. Every thing is chopped finely, mixed and mounded into the cap. This works with the large size, and the bigger "baby" ones. I also drizzle the mushrooms with melted butter before filling, then bake. In our family it seems like I never make enough!

Greek style stuffed Mushrooms curtesy of Flavor it Greek, Holy Trinity Greek Church, Portland Oregon
Manitaria Yemista
1 T. salt
1T lemon juice: use these first two ingredients to blanch mushrooms
30 large mushrooms
1T butter , melted
1T olive oil
2 T. finely chopped scallions
2T. white wine
salt and pepper to taste
1 T. chopped fresh dill or 2 T dried dill weed
2T. heavy cream
1 c. feta, or kasseri cheese (grated),
Parmesan cheese for topping.
In medium saucepan bring water with lemon juice and salt to boil. Blanch mushrooms. ( always wondered how they keep stuffed mushrooms from going black, now i know). Drain and remove stems, Brush mushrooms with meltted butter. Place them top side down in a baking dish and set aside while preparing filling.
In a small skillet saute scallions in the olive oil. add wine, salt and pepper to tast and allow to simmer gently until most of the liquid has ecaporated. Remove from heat, add dill, cream and cheese. Mix well.
Stuff mushrooms with mixture and sprinkle with Parmesan , bake in 350 degree oven 8-10 minutes

I was going to say this too.

I also favor the crab meat for stuffed mushrooms! Very rich and decadent, a little goes a long way and oh so yummy.

I like sausage in mine. Haven't made them in a while.

This is how my MIL made them and they were wonderful!!

This seems to be the closest recipe I could find to the version I used to make, with bacon and cream cheese (although I don't recall using green bell pepper in them, but it sounds good):

https://www.thespruceeats.com/bacon-...hrooms-3061365

I recently saw a recipe for stuffed mushrooms on Pinterest that used a spinach and artichoke filling. The recipe for the filling was basically the standard spinach and artichoke dip. I thought it sounded good but didn't save it since I don't make stuffed mushrooms.

Isn't this thread great? So many good ideas.

Basically you can stuff a mushroom with anything. There are a few points where my vegan son and DDiL and my keto hubby cross over and mushrooms are one of those things.

Since hubby is so super low carbs (and I am low carb), mushrooms add a lot of options. Like with the big portabello caps, those are essentially "steaks" to the kids and a base for the hubby. You can do essentially a keto pizza on a big mushroom cap, kids are full vegan so no cheese for them. We do the big ones on the grill, they hold up fine.

Is funny, for awhile in his picky years the son refused to eat mushrooms and now yes they feature in his diet. Hubby always liked them fine but has become fascinated with them since turning keto. Now we when go on our walks we add looking mushrooms to the list of things. I've always been a fan and have foraged one variety (shaggy manes, very distinctive and prolific in the area I was in), and would buy different varieties in the grocery store, just like I try different types of apples. Here in the northwest and with our mixtures of cultures I've been very lucky to be exposed to things I think I would have very little access to in other parts of the country.

It just occurred to me that I recently made some super good stuffed mushrooms.

They were based on the recipe here:
https://jamiegeller.com/recipes/isra...kets-bourekas/
"Spanish" onions are generally just yellow onions here. Any will do, pick whatever you like (I used a red). Cremini mushrooms are the small brown baby portabellos. Standard white or any other mushroom is fine.

But I found that the recipe made about twice as much filling as I used. I told the story here:
https://www.quiltingboard.com/recipe...ml#post8307156

When I used the extra filling, I did indeed use some extra large portabello caps. Since they were for the hubby I swished them with Worcestershire sauce and mixed in some parmesan cheese as well as cheese on the top.