Best 3 Moms Stuffed Mushrooms Recipes

SAUSAGE STUFFED MUSHROOMS

Steps:

• Place a rack in the center of the oven. Preheat the oven to 350 degrees F. With a paper towel, wipe off the outsides of mushrooms. Remove and finely chop the stems. Set the caps aside.
• Heat the oil in a large nonstick skillet over medium. Brown the sausage until cooked through, using a sturdy spoon to break apart the meat into small pieces (sausage is kind of a pain to break into small pieces-once I have the pieces fairly small, sometimes I use a potato masher to split them further). This will take about 8 minutes.
• To the skillet, add the mushroom stems, vinegar, salt, and pepper. Cook until the stems are softened, about 4 minutes.
• Stir in the green onion, garlic, and Italian breadcrumbs. Set aside to cool.
• In a large bowl, stir together the cream cheese, egg yolk, and Parmesan with a fork until smoothly combined.
• Fold in the sausage mixture.
• With a spoon, generously fill each mushroom cap so that you create a mound on top. Arrange in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
• Bake the stuffed mushrooms until browned and the filling is cooked through, about 20 minutes. Some liquid may seep out; simply leave it behind in the pan.
• Transfer to a serving plate and let cool at least 5 minutes. Sprinkle with fresh parsley. Enjoy warm or at room temperature.

MY MOM'S STUFFED MUSHROOMS

Steps:

• 1. I find it best to buy loose mushrooms so the biggest ones can be selected for stuffing. I have also bought packages of them if I decided there were enough bigger mushrooms for my purposes. Heat oven to 350. Wash mushrooms. Remove stems and set aside. (These will be diced and used in the stuffing mixture.) Set washed mushrooms aside.
• 2. Prepare the stuffing mix. Traditionally, no woman in my family used a measuring cup, we used handfuls, palmfuls, pinches, sprinkles, so I have to think how to tell you how much. Depending on how many mushrooms you'll be stuffing, pour out 1/4 to 1/3 of the breadcrumb container into a mixing bowl. Add garlic powder and basil to taste - for the basil I'd say pour some into the palm of your hand, press hands together, hold them over the mixing bowl, grind with your palms and let basil sprinkle into the breadcrumbs. Decide from there if you want more.
• 3. Take the stems, finely chop and add to seasoned crumbs. At this point finely chop any seafood you'll be adding, mix all ingredients around with a wooden spoon, then add some warm water and a drizzle or two of olive oil to make into a pasty substance. (I mix using my hand. If that gives you the willies use a wooden spoon, but by hand tells you firsthand if the substance is the right consistency for stuffing purposes.)
• 4. Spray a baking pan with your favorite no-stick spray. Begin stuffing mushrooms using a teaspoon or pinch amounts with your fingers; pat stuffing into mushroom, place in pan. Line pan with stuffed mushrooms. When you're finished, add a very small amount of water to the bottom of the pan, maybe 1/8 of an inch worth's, drizzle olive oil over all the mushrooms, cover with foil to bake.
• 5. Bake for 45 minutes to 1 hour at 350. (Depending on your oven, it may take more time or it may take less.)

MOMS STUFFED MUSHROOMS

Steps:

• clean mushrooms with damp cloth.remove stems and finely chop them set aside.
• spray a skillet and add chopped stems and garlic a few minutes later. add pepper and dried basil. saute until slightly brown. remove from heat to cool slightly. mix in bread crumbs and parm cheese and then add mozzarella.
• stuff each mushroom and pat down lightly.
• top each mushroom with a little butter.
• put in preheated 350 oven for 30.