Best 4 My Sister Annes Stuffed Mushrooms Recipes
**Discover a delightful culinary journey with Alice's My Sister Anne's Stuffed Mushrooms, a collection of tantalizing recipes that elevate this classic appetizer to new heights of flavor and presentation. From the classic and comforting to the uniquely inventive, these recipes cater to every palate, offering both traditional and modern variations of this beloved dish.**
**Indulge in the timeless charm of the Original Stuffed Mushrooms, a harmonious blend of sautéed mushrooms, savory sausage, bread crumbs, aromatic herbs, and a touch of Parmesan cheese, all enveloped in a delicate mushroom cap. Embark on a taste adventure with the Zesty Lemon-Herb Stuffed Mushrooms, where lemon zest, fresh herbs, and a hint of white wine create a refreshing and vibrant twist on the classic recipe.**
**For a touch of elegance, try the Crab and Shrimp Stuffed Mushrooms, where succulent crab meat, tender shrimp, and a creamy filling combine to create a luxurious and sophisticated appetizer. Experience the delightful fusion of flavors in the Asian-Inspired Stuffed Mushrooms, where soy sauce, ginger, and garlic mingle with shiitake mushrooms and water chestnuts for a unique and captivating culinary experience.**
**Thrill your taste buds with the Spicy Chorizo Stuffed Mushrooms, a fiery and flavorful variation that incorporates spicy chorizo sausage, roasted red peppers, and a blend of zesty spices. For a vegetarian delight, explore the savory depths of the Spinach and Artichoke Stuffed Mushrooms, where creamy spinach, artichoke hearts, and a hint of nutmeg create a comforting and satisfying dish.**
**Explore the creative possibilities of the Grilled Stuffed Mushrooms, where tender mushrooms are grilled to perfection and filled with a savory mixture of vegetables, herbs, and cheese. Discover the rustic charm of the Prosciutto-Wrapped Stuffed Mushrooms, where prosciutto adds a salty and smoky dimension to the classic recipe.**
**With step-by-step instructions, helpful tips, and a treasure trove of flavor combinations, Alice's My Sister Anne's Stuffed Mushrooms is an essential guide for any home cook or culinary enthusiast seeking to elevate their appetizer repertoire. Embark on a journey of taste and creativity, and uncover the endless possibilities that lie within this versatile dish.**
PORK AND PANCETTA STUFFED MUSHROOMS
Provided by Anne Burrell
Categories appetizer
Time 45m
Yield about 30 pieces
Number Of Ingredients 13
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
From Dom DeLuise. Dom suggests serving this with a green salad as a light lunch, but I think they make better appetizers. Could be a side dish as well.
Provided by Chocolatl
Categories Lunch/Snacks
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 250.4, Fat 12.1, SaturatedFat 4.7, Cholesterol 17.1, Sodium 633.4, Carbohydrate 25.2, Fiber 2.6, Sugar 4.1, Protein 11.4
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
Make and share this Awesome and Easy Stuffed Mushrooms recipe from Food.com.
Provided by missmortgages
Categories One Dish Meal
Time 45m
Yield 6 mushrooms, 8 serving(s)
Number Of Ingredients 5
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!
Tips:
- Choose the right mushrooms. Medium to large mushrooms, such as white button mushrooms or cremini mushrooms, are best for stuffing. They should be firm and have a closed cup shape.
- Clean the mushrooms gently. Use a damp paper towel to wipe away any dirt or debris. Do not wash the mushrooms under running water, as this can make them soggy.
- Remove the stems. Twist the stem off of each mushroom, leaving the cup intact.
- Stuff the mushrooms generously. Use a spoon or your fingers to stuff the mushroom cups with your desired filling. Do not overstuff the mushrooms, as they will shrink during cooking.
- Bake the mushrooms until they are tender. The cooking time will vary depending on the size of the mushrooms and the filling. A good rule of thumb is to bake the mushrooms for 20-25 minutes, or until they are tender when pierced with a fork.
- Serve the mushrooms immediately. Stuffed mushrooms are best served hot out of the oven. They can be garnished with fresh herbs, such as parsley or chives.
Conclusion:
Stuffed mushrooms are a versatile and delicious appetizer or side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your own personal taste. With a little creativity, you can create endless variations of stuffed mushrooms that are sure to impress your friends and family.
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