Tag Archives: stuffed mushroom with saltines

Stuffed Mushrooms

Stuffed Mushrooms
Stuffed Mushrooms

 

 

 

 

 

 

Stuffed Mushrooms

This is another is a small series of my favorite appetizer, the stuffed mushroom.  This recipe is for large cap mushrooms about 10 to a pound.  If you are making more add to the recipe and if you are using smaller caps with longer stems reduce the amount of chopped up stems.

Ingredients for Stuffed Mushrooms

  1. 1# (appox 10 silver dollar size) Mushroom, stems removed
  2. 1 sweet italian sausage link(casing removed)
  3. 1 finely chopped shallot
  4. 1 clove garlic finely chopped
  5. 8 – 10 crushed saltines crackers
  6. 2-3 tbs grated Parmesan cheese
  7. Olive oil
  8. Salt & pepper

Directions for Stuffed Mushrooms

Carefully remove the stems from the mushrooms.  Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.

In the processor now finely chop the saltines and once done remove to a bowl.

Clean by brushing the mushroom caps and lightly cover in Olive oil.  Set aside.

In a frying pan brown the sausage.  Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.

Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients.  If the mixture is too dry to form  a ball add a little more Olive oil.

Using a scoop or teaspoon  stuff the caps with the bread mixture. Place the finished caps into a baking pan.

When ready to cook place in a 400° oven for about 25 – 30 minutes until the caps begin to lightly brown.

Serving suggestions:

For a main course serve with Hollandaise.

 

Here are a few items to help with this recipe:
http://www.amazon.com/Zeroll-Universal-Medium-Disher-Cream/dp/B0002U33QG/ref=as_li_ss_tl?ie=UTF8&qid=1461958025&sr=8-2-fkmr0&keywords=zeroll+assorted+scoops&linkCode=ll1&tag=rantsravesa06-20&linkId=70963daecdcb0953a94e66b06a8ffa37
http://www.amazon.com/Pyrex-Basics-Oblong-Baking-Dishes/dp/B00N1BYMLS/ref=as_li_ss_tl?ie=UTF8&qid=1461958152&sr=8-1&keywords=baking+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=89a8d143bc58a84c123bc3925c9c213b

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

Again with the vegetable stuff in my sausage, I don’t get it?

 

Stuffed Mushrooms

Stuffed Mushrooms

Ingredients

  1. 1# (appox 10 silver dollar size) Mushroom, stems removed
  2. 1 sweet italian sausage link(casing removed)
  3. 1 finely chopped shallot
  4. 1 clove garlic finely chopped
  5. 8 - 10 crushed saltine crackers
  6. 2-3 tbs grated Parmesan cheese
  7. Olive oil
  8. Salt & pepper

Instructions

  1. Carefully remove the stems from the mushrooms. Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.
  2. In the processor now finely chop the saltines and once done remove to a bowl.
  3. Clean by brushing the mushroom caps and lightly cover in Olive oil. Set aside.
  4. In a frying pan brown the sausage. Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.
  5. Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients. If the mixture is too dry to form a ball add a little more Olive oil.
  6. Using a scoop or teaspoon stuff the caps with the bread mixture. Place the finished caps into a baking pan.
  7. When ready to cook place in a 400° oven for about 25 - 30 minutes until the caps begin to lightly brown.
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