Stuffed Mushrooms
Stuffed mushrooms are traditionally considered to be an Italian-American dish, and they are often made with breadcrumbs, parmesan and other cheeses, herbs and a fair helping of butter or olive oil.1 However, mushrooms may be stuffed with a wide range of ingredients including crab and other seafoods, as well as vegetables and meats. There are also several types of mushrooms that may be stuffed, although button mushrooms, crimini mushrooms and portabella mushrooms seem to be the most common.
Classic Stuffed Mushrooms
Although there are a lot of things you can do with Stuffed Mushrooms, this is the recipe that I like best.
1 pound of large whole mushrooms
1/2 pound bacon
1 onion
Finely ground cracker or dry bread crumbs
Parsley, chopped
Clean the mushrooms and pull out the stems leaving room for the stuffing. Chop the stems fine.
Chop the onion fine.
Cut the bacon into small pieces and fry in a heavy skillet. When the bacon is almost done, add the mushroom stems and the onion and cook until the vegetables are done.
Add enough cracker or bread crumbs to make a stuffing-like mixture. Add the parsley. Stuff the mushrooms and place close together in a greased baking pan.
Bake in a 350 degree oven until the mushrooms are cooked and lightly browned. Serve while hot.
Crab Stuffed Mushrooms
These might be better with just a little Parmesan cheese added. We added more cream cheese and bread crumbs.
12 large fresh mushrooms
2 Tbsp. sliced green onion
3 Tbsp. butter or margarine, divided
3 Tbsp. fresh bread crumbs
3 oz. PHILADELPHIA Cream Cheese, softened
1 pkg. (6 oz.) frozen crabmeat, thawed, drained and flaked
Preheat the oven to 350°F.
Remove stems from the mushrooms. Wipe the caps clean. Arrange the caps, upside down, in single layer in a baking dish, preferably glass.
Chop enough mushroom stems to measure 1/3 cup. Cook and stir chopped stems and onion in 1 Tbsp. of the butter in medim skillet until tender. Stir in bread crumbs. Add to cream cheese in medium bowl; mix until well blended. Gently stir in crabmeat.
Melt remaining 2 Tbsp. butter; brush evenly onto mushroom caps. Fill caps with cream cheese mixture; place, filled sides up, in shallow baking dish.
Bake 18 to 20 minutes or until heated through.
Makes 12 stuffed mushrooms
