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Recipes for Stuffed Mushrooms

Updated on December 4, 2012
button mushrooms
button mushrooms

Most of the mushrooms you buy in the shops today are cultivated and only require washing and draining before use.

In recipes for stuffed mushrooms, you can use the stalks which are normally cut off and thrown away.

Only the earthy end of the stalks need to be removed.

Field mushrooms, on the other hand, need skinning as well as washing and de-stalking to get rid of any ingrained dirt and grit.

A reasonable portion is to use 1 - 4oz of mushrooms per portion depending on whether the mushrooms are to be used as avegetable or garnish.

When buying mushrooms, choose those which look fresh and firm and use as soon as you can because mushrooms do not keep well and deteriorate quickly.

Stuffed Mushrooms - 1

Ingredients:

  • 8 medium-sized mushrooms, washed and drained
  • 1 small onion, skinned and finely chopped
  • 1/2oz butter or margarine
  • 3 tbsps. finely chopped ham or cooked bacon
  • 5 tbsps. fresh breadcrumbs
  • 1oz cheese, grated
  • 1tsp chopped parsley
  • beaten egg to bind
  • salt and pepper
  • 4 slices of toast, buttered

Stuffed Mushrooms recipe 1 method

Remove and chop the stalks from the mushrooms.

Lightly fry them with the onion in the butter for 3 - 5 minutes, until soft but not colored.

Add ham or bacon, cheese, breadcrumbs,parsley and enough egg to bind them all together.

Stir until well mixed and hot through, season to taste, then pile the mixture into the mushroom caps.

Place the filled mushroom caps in a greased oven proof tin, cover with greasproof paper or foil and bake in the centre of a fairly hot oven - 3700F, gasmark5 - for about 20 minutes.

Serve on buttered toast.

stuffed mushrooms
stuffed mushrooms

Stuffed Mushrooms with Dill

Ingredients:

  • 4oz long grain brown rice
  • salt and pepper
  • 8 large flat or cup mushrooms, total weight about 1lb
  • 1oz butter or margarine
  • 1 medium onion, skinned or finely chopped
  • 7oz can sweetcorn niblets, drained
  • 1tbsp fresh dill or 1 level teasp dried dill weed
  • 6oz blue cheese, cut into small pieces
  • 2tbsp lemon juice
  • fresh dill, to garnish

Stuffed Mushrooms with Dill recipe - Method

Cook the rice in salted water for about 35 minutes until tender. Drain well.

Finely chop the mushroom stalks. Melt the butter in a frying pan and add the stalks along with the onion. Fry for 2 - 3 minutes stirring occasionally, until the fat has all been absorbed and the onion is beginning to brown.

Remove from heat and stir in the sweetcorn, dill, cheese and rice.

Season with plenty of pepper.

Place the mushroom tops upside down in a large shallow oven-proof dish. Spoon the sweetcorn mixture over the top of each one. Sprinkle with lemon juice.

Bake in oven at 2000C/4000F/gasmark 6 for 20 minutes. Serve hot, garnished with fresh dill.

stuffed mushrooms
stuffed mushrooms

Garlic Stuffed Mushrooms

Ingredients:

  • 8oz mushrooms
  • 2 oz butter
  • 2oz fresh white breadcrumbs
  • 1 tbsp chopped parsley
  • salt and pepper
  • 4 crushed garlic cloves

Garlic Stuffed Mushrooms - method

Remove the stalks from the mushrooms and chop finely.

Melt the butter in the frying pan and add chopped stalks and garlic. Cook for 1 minute, stirring continuously.

Add the breadcrumbs, parsley, salt and pepper to taste, and heat through.

Place the mushroom cups in a single layer in a shallow ovenproof dish. Fill with mixture.

Cook in a preheated oven at 1800C/3500F/gasmark 4 for 15 minutes.

Serve immediately.

stuffed mushrooms
stuffed mushrooms

Stuffed Mushrooms - 2

Ingredients:

  • 8oz mushrooms
  • 2oz butter
  • 4oz diced carrots
  • 4oz diced courgettes
  • 1 tbsp chopped parsley
  • salt and pepper

Stuffed Mushrooms recipe 2 - method

Chop mushroom stalks finely and fry in butter with the carrots and courgettes for 1 minute, stirring all the time.

Place the mushrooms tops upside down in a single layer in a shallow ovenproof dish.

Spoon mushroom stuffing on to each of them and bake in a preheated oven at 1800C/3500F/gasmark 4 for 15 minutes.

Serve hot.


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    • IzzyM profile image
      Author

      IzzyM 6 years ago from UK

      Thanks :)

    • Karen N profile image

      Karen N 6 years ago from United States

      Yummy!

      I love trying new recipes and these look great.

    • Specialk3749 profile image

      Karen Metz 7 years ago from Michigan

      Mushrooms are one of my favorite foods! I will bookmark these recipes and try them soon. Thanks!

    • stephhicks68 profile image

      Stephanie Hicks 7 years ago from Bend, Oregon

      Wow - yum! I am going to have to try these!

    • IzzyM profile image
      Author

      IzzyM 7 years ago from UK

      Thanks :) Long time no see - hope you are well :)

    • Uninvited Writer profile image

      Susan Keeping 7 years ago from Kitchener, Ontario

      Those all look so good...