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Stuffed Mushrooms by Gene Munson Barry

Updated on November 11, 2013

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What is My Mushroom Hors d'oeuvre?

"Hors d'oeuvre" literally means before the work. In the culinary sense, it means something that comes before the main course (the big work in a meal preparation). In the USA this term is used synonymously with appetizer but it can also mean a party treat or tidbit.

Stuffed Mushrooms by Gene Munson Barry

The mushrooms after they are cooked.
The mushrooms after they are cooked. | Source

Cook Time

Prep time: 30 min
Cook time: 15 min
Ready in: 45 min
Yields: Depends on the number you prepare.

Ingredients

  • 1 package white mushrooms, cleaned
  • Romano Cheese, Equal thirds
  • Parmesan Cheese, Equal thirds
  • Cream Cheese, Equal thirds
  • 1 stick butter, melted

What you do:

  1. Our local supermarket carries two size whole mushrooms. I prefer to purchase the larger size as there's more mushroome to be used. Purchase the amount that suits your needs.

Clean Mushrooms:

A lot of people prefer to literally rinse the mushrooms under running water in the sink. I prefer to use a moistened cloth then rub the whole mushroom. I feel that by running water onto them makes them slippery and dificult to manage. You could also use a paper towel moistened with water.

The next step:

While the mushrooms are drying I sometimes pat them with a paper towel. If you use a cloth dish towel, that works as well.

While the mushrooms are drying I like to prepare the three cheese filling (Romano, Parmesin, and Cream cheese), you could make your own cream cheese Adapted from Got Cheese Grégoire Michaud.

Equipments:
An instant read thermometer
A piece of muslin cheesecloth (which is woven more finely than regular cheesecloth)
A large nonreactive pot
A ladle
A large colander
A large bowl
A strong rubber band

Method:

  • Warm up the milk and the cream in a large nonreactive pot until the temperature reaches about 70°F (~21°C). Don’t let the mixture boil.
  • Stir in the buttermilk.
  • Add the veal rennet and keep the cream mixture covered at room temperature overnight.
  • The next day, the mixture will have set. Sprinkle the salt all over the surface.
  • With a large wire whisk, cut the gelled mass into small curds.
  • Line a large colander with a piece of muslin cloth and place the colander on a bowl large enough to hold the whey.
  • Gently pour the content of the pot into the colander and let it drain for about 30 minutes.
  • Gather together the corners of the cheesecloth and tie them together with a rubber band to form a bag.
  • Empty out the whey that has collected in the bowl*. Place the colander, with the cheese bag in it, back on the bowl. Put the whole thing in the refrigerator and let the curds continue to drain overnight.
  • The cream cheese is ready to use the next day.

We like using the hard type of cheese because we feel the flavor is so much fresher, which affects the final flavor.

You could substitute Asiago for one of the cheeses. Also if you were to use low fat cream cheese you would have a healthier blend.

My type of grater. Some might have a diferent style.
My type of grater. Some might have a diferent style. | Source

Grater

With the style of grater that I have, I cut the cheese into chunks that will fit into the square opening of the machine, then the portion of the handle that flips open to allow insertion of the chunk of cheese to be added closes and you turn this crank to grind the cheese into a fine powder like form.

see photo above.

Grinding fresh cheese.

Using a small bowl like in my photo, I grind the two hard cheeses, (Romono, and Parmesan) you could also adding the cream cheese. Use a spoon to blend the mixture into a paste like form to be the filling for the mushrooms.

Here I show parmesian, and Romano cheese ground and ready to have the Cream cheese added to be blended.
Here I show parmesian, and Romano cheese ground and ready to have the Cream cheese added to be blended. | Source

Prepare the mushrooms

Now would be a good time to turn your oven on and allow it to pre-heat to 350 degrees Fahrenheit.

To prepare the mushrooms you need to remove the whole stem by breaking it at the base in the bottom side of the mushroom. If the stems are not removed you will not have a crater like indent to fill.



Parchment paper to line the cookie sheet.
Parchment paper to line the cookie sheet. | Source

Dip in butter

I dip the mushrooms in butter and then using a table spoon I fill each mushroom then place them (slightly spaced apart ) on my cookie sheet.

Once I have the mushrooms and the filling prepared,
I melt the butter to dip the prepared mushrooms in making sure to coat the inside as well as the outside.
After I dip each mushroom I place them on a cookie sheet lined with Parchment paper.
The parchment paper keeps the cooked mushrooms from sticking to the cookie sheet as well as it makes for an easier clean up.

Here the mushrooms have been coated with the melted butter.
Here the mushrooms have been coated with the melted butter. | Source

Cookie sheet

As I dip and spoon the filling into the mushroom I place them on a cookie sheet in readiness to baking.

Once all the mushrooms are prepared and spaced apart on the cookie sheet, I place them into my 350 degree fahrenheit preheated oven to bake.

You will want to keep a close watch on the mushrooms as they bake making sure to not let them burn, as they bake quickly.

Mushrooms stuffed and ready to bake.
Mushrooms stuffed and ready to bake. | Source

Baking the mushrooms

After approximately 15 minutes I check to see hot the mushrooms are baking. If they seem to be white still and not a wonderful golden color I allow them to continue. Usually I monitor the progress every few minutes. Also some times I turn the oven off saving gas as well as the remaining heat will continue to bake the mushrooms (if you keep the oven door closed), only slightly opening to view if the color is turning to a golden brown hue.

Prepared and ready to bake

Once I have the mushrooms and the filling prepared,
I melt the butter to dip the prepared mushrooms in making sure to coat the inside as well as the outside. After I dip each mushroom I place them on a cookie sheet lined with Parchment paper.
The parchment paper keeps the cooked mushrooms from sticking to the cookie sheet as well as it makes for an easier clean up.

Stuffed and ready to Bake

Mushrooms stuffed and ready to bake.
Mushrooms stuffed and ready to bake. | Source

Mushrooms ready to "WOW"

The next photo depickets the baked mushrooms baked and ready to "WOW" yourself and your friends with.

Mushrooms all baked ready to "WOW" yourself and you friends with.
Mushrooms all baked ready to "WOW" yourself and you friends with. | Source

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