Best 4 My Sister Annes Stuffed Mushrooms Recipes

PORK AND PANCETTA STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Coat a large saute pan with olive oil, add the pancetta, and put the pan over medium-high heat. Cook until the pancetta starts to become brown and crispy. Add the onion and the crushed red pepper, and season with salt, to taste. Cook until the onions are very soft and aromatic, about 5 minutes. Add the garlic and cook for another minute. Stir in the mushroom stems and rosemary and saute until they look very brown and wilted. Add the white wine and cook until the wine has evaporated. Remove from the heat and let cool.
• In a large bowl combine the pork, egg, Parmesan, and bread crumbs. Add the cooled mushroom mixture and combine well. Make a little tester patty and cook it to make sure the seasoning is correct. Season with salt, if needed. If the filling seems a little dry add 1/4 to 1/2 cup of water to really moisten things up.
• Fill each mushroom cap generously with the filling. Arrange on a baking sheet and bake until the filling is cooked through and brown and crisp on top, about 7 to 8 minutes. Transfer to serving platters and serve hot.

MY SISTER ANNE'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Remove stems from mushrooms and set caps aside.
• Mince mushroom stems.
• Heat oil in a skillet and saute onion, garlic, mushroom stems and 1 cup of the bread crumbs.
• Remove from heat.
• Add crab meat, sprinkle with pepper, and mix well.
• Stuff mushroom caps with mixture.
• Place in a casserole dish.
• Top with remaining bread crumbs and the cheese.
• Bake for 20 minutes.

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Coat a large saute pan with olive oil, add the pancetta, and bring to medium-high heat. Cook the pancetta until it starts to brown and crisp on the edges, 6 to 8 minutes. Add the onions and season with salt. Continue cooking until the onions are soft and aromatic, about 5 minutes. Add the chopped mushroom stems, rosemary and garlic, and cook for another 2 to 3 minutes, stirring frequently. Remove from the heat and place in a mixing bowl to cool.
• Once cooled, add the sausage and breadcrumbs. Pour in 1 whisked egg and combine. Add another egg if the mixture is still dry.
• Make a 1- to 2-inch tester patty out of the stuffing mixture. In a small saute pan, heat a bit of oil and cook the patty until it's done. When cool enough, taste your tester patty to make sure it's delicious, if it's not, re-season.
• When your tester tastes fabulous, generously fill each mushroom cap with the stuffing mixture and arrange them on a rimmed baking sheet. Pour 1/4 to 1/3 cup water into the pan to keep the mushrooms moist. Bake until the filling is cooked through and brown and crispy on the top, 8 to 10 minutes. Transfer to serving platters.

AWESOME AND EASY STUFFED MUSHROOMS

Steps:

• Clean the mushrooms (i prefer to use baby portabellas, but you can use white) by popping the caps off and wiping them with a damn rag.
• Brown the sausage and onion together. Once fully cooked, add the cream cheese. Remove from heat and add the shredded cheese. Spoon into the mushrooms and bake at 350°F for 25-30 minutes. Then enjoy!