Tag Archives: cream cheese stuffed mushrooms

Stuffed Mushrooms Too

Stuffed Mushrooms
Stuffed Mushrooms

 

 

 

 

 

 

Stuffed Mushrooms Too

Stuffed Mushrooms are always a great hit as an appetizer or hors d’oeuvres, and I find they also make a great main course or as an addition to make a light lunch or dinner.  This is the second in what will probably become a series of stuffed mushroom recipes.

This recipe is fairly simple yet tastes great.  If your making hors d’oeurves you can use smaller caps, for an appetizer or entrée use larger ones.  The picture on this recipe is the caps set for a light lunch served on a bed of lettuce with Bleu cheese dressing.

Ingredients for Stuffed Mushrooms Too

The quantities for this recipe are determined by how many caps and what size they are, this basic recipe should do well with a pound or two of mushrooms.

  1. 1# Fresh Mushrooms
  2. 1 8oz package of Cream Cheese (softened)
  3. 2 thick slices of pancetta, cubed
  4. 3-4 Tbs finely chopped parsley (fresh or dried)
  5. 1 clove garlic chopped
  6. Salt & pepper to taste

Directions for Stuffed Mushrooms Too

Wash the mushrooms removing any caked on dirt.

Carefully remove the stems from the mushroom caps and set them aside.

In a pot that will be large enough to accommodate the caps add water and bring to a boil.  Remove the pot from the heat, put the caps in, cover and let stand 10-15 minutes. Once the caps are par-boiled remove from the water and carefully pat dry.

Take the stems and in a food processor pulse until finely chopped.  Place the chopped stems into a paper or cloth towel and wring as much water as you can out of them.

Place the chopped stems into a non stick saute pan with the garlic and saute.  After about 5 minutes season with salt and pepper and continue to cook until all moisture is cooked out of the mushrooms.

Place the cooked mushrooms in a bowl with the cream cheese and parsley.

In the same pan now cook the pancetta until it is crisp, remove to a paper towel to drain.  Once drained place in the food processor and pulse until finely chopped.  Add to the cream cheese and mushroom mixture.

With s sturdy spoon mix the cream cheese until all the ingredients are completely combined. Once combined taste and adjust seasoning if necessary.

If you are making larger caps you can stuff the mixture with an appropriate sized scoop,  or using a spoon fill the caps with the cheese mixture, mounding it slightly, and place them into a baking pan.

If making ahead cover the pan with foil or plastic wrap and refrigerate until ready to serve.

Set the oven to broil with the top rack on the second from top setting.  Broil the caps for 5-15 minutes until the cheese is browned on top and the entire cap is heated through.

Here are a few items to help make this recipe:
Hamilton Beach 70740 8-Cup Food Processor, Black
VonShef Cast Iron Cooking/Oven to Table Dish/Roasting Tray/Cookware/Lasagna Pan, Red

 

Official Taste Tester
Official Taste Tester

 

 

 

 

 

 

sadly another of those vegetable things that are of no interest to a S.A.P.P. so I’ll continue to dream of the rib roast.

 

Stuffed Mushrooms Too

Stuffed Mushrooms Too

Ingredients

  1. The quantities for this recipe are determined by how many caps and what size they are, this basic recipe should do well with a pound or two of mushrooms.
  2. 1# Fresh Mushrooms
  3. 1 8oz package of Cream Cheese (softened)
  4. 2 thick slices of pancetta, cubed
  5. 3-4 Tbs finely chopped parsley (fresh or dried)
  6. 1 clove garlic chopped
  7. Salt & pepper to taste

Instructions

  1. Wash the mushrooms removing any caked on dirt.
  2. Carefully remove the stems from the mushroom caps and set them aside.
  3. In a pot that will be large enough to accommodate the caps add water and bring to a boil. Remove the pot from the heat, put the caps in, cover and let stand 10-15 minutes. Once the caps are par-boiled remove from the water and carefully pat dry.
  4. Take the stems and in a food processor pulse until finely chopped. Place the chopped stems into a paper or cloth towel and wring as much water as you can out of them.
  5. Place the chopped stems into a non stick saute pan with the garlic and saute. After about 5 minutes season with salt and pepper and continue to cook until all moisture is cooked out of the mushrooms.
  6. Place the cooked mushrooms in a bowl with the cream cheese and parsley.
  7. In the same pan now cook the pancetta until it is crisp, remove to a paper towel to drain. Once drained place in the food processor and pulse until finely chopped. Add to the cream cheese and mushroom mixture.
  8. With s sturdy spoon mix the cream cheese until all the ingredients are completely combined. Once combined taste and adjust seasoning if necessary.
  9. If you are making larger caps you can stuff the mixture with an appropriate sized scoop, or using a spoon fill the caps with the cheese mixture, mounding it slightly, and place them into a baking pan.
  10. If making ahead cover the pan with foil or plastic wrap and refrigerate until ready to serve.
  11. Set the oven to broil with the top rack on the second from top setting. Broil the caps for 5-15 minutes until the cheese is browned on top and the entire cap is heated through.
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