Eleven Ways to Stuff a Mushroom
List of Ingredients
BASIC RECIPE
8 oz fresh, uniform size mushrooms, cleaned
1 small onion, finely chopped
2 T butter or margarine
1/4 c seasoned bread crumbsRecipe
Remove stems from mushrooms. Chop stems finely. Combine butter, chopped stems and onions in small bowl. Microwave 1 to 2 minutes on high, or until onions are transparent and mixture is hot, stirring once.
Spoon mixture into caps with teaspoon. Place 10 to 12 on plate. Depending on size of mushrooms, Microwave 1 minute 30 seconds to 3 minutes on Medium, or until mushrooms and filling are hot.
(For ovens without solid state heat control, Microwave 1 to 2 min 30 sec on high, watching carefully)
VARIATIONS:
SHRIMP
1 can (6 oz) shrimp
1 t cream
Basic filling
Finely chop enough shrimp to make 1 T. Add chopped shrimp and cream to basic filling with crumbs. Fill caps, top with additional shrimp. Heat as above.
MEXICAN
1/4 lb crumbled ground beef, cooked and drained
1 T taco sauce
1 small tomato, chopped
Grated cheddar cheese
Combine hamburger and taco sauce. Fill mushroom caps. Spread chopped tomatoes on filling, top with grated cheese. Heat as above or until mushrooms are hot and cheese melts.
CHESTNUT-CELERY
1/2 t cream sherry
Basic filling
16 slices celery, 1/8 in thick
5 chestnuts, cut in triangles
Add sherry to basic filling after heating. Fill caps. Garnish with celery slices and chestnut triangles. Heat as above.
BLEU CHEESE
1/4 c crumbled bleu cheese
Basic filling
Mix 2 T cheese into basic filling. Fill caps. Top with remaining cheese. Heat as above.
CRAB OR LOBSTER
1 can (6-1/2 oz) crab or lobster, drained and flaked
1 T mayonnaise
1 pkg (3 oz) cream cheese, softened
1/2 t lemon juice
Dash prepared mustard.
Mix above ingredients well. Fill caps. Garnish with parsley. Heat as above/
POLYNESIAN
1 can (8 oz) pineapple chunks, drained
1 can (5 oz) chicken
2 T mayonnaise
1/2 t lemon juice
16 walnut halves
Combine pineapple, chicken, mayonnaise and lemon juice. Fill caps. Garnish with walnut halves. Heat as above.
FLORENTINE
1 pkg (3 oz) cream cheese
1 can (8 oz) spinach, drained and chopped
2 slices bacon, cooked and crumbled
Soften cream cheese. Mix in spinach. Fill mushroom caps. Garnish with small bacon pieces. Heat as above.
BACON
1 pkg (3 oz) cream cheese
1/2 t finely chopped onion
6 slices bacon, cooked and crumbled
Soften cream cheese. Cream in ion. Form in balls. Roll balls in crumbled bacon. Fill caps. Heat as above.
ITALIAN
1/2 lb ground sausage, cooked and drained
2 T catsup
1/8 t oregano
Dash garlic powder
2 T fresh parsley, torn in small pieces
Grated mozzerella cheese
Mix cooked sausage, catsup, oregano and garlic powder in measure or small bowl. Microwave 1 minute on high. Fill caps. Sprinkle parsley on filling. Top with grated cheese. Heat as above, or until mushrooms are hot and cheese melts.
STROGANOFF
1/4 lg crumbled ground beef, cooked and drained
1 packet (.18 oz) single serving instant beef broth, diluted with 1-1/2 t water
2 T dairy sour cream
Combine ground beef and beef broth in small bowl. Microwave 1 minute on high. Stir in sour cream Fill caps. Heat as above.
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