Stuffed Mushrooms
Stuffed Mushrooms are one of my favorite appetizers as well as a great addition to any hearty main course. The basic recipe works great as a stand alone dish with hollandaise with a larger mushroom and with a little tweaking makes a great appetizer or hors d’oeuvre.
Unlike a true duxelles this one does not need to completely dry the mushrooms so it is not necessary to wring as much of the moisture out of the stems before cooking.
Ingredients for Stuffed Mushrooms
- 2# large mushrooms ( at least silver dollar size)
- 1 shallot finely chopped
- 1 clove garlic finely chopped
- ½# sage sausage
- 1 Tbs butter + 2 Tbs melted
- 2-3 Tbs olive oil or = amount of heavy cream
- 3-4 Tbs grated Parmesan or Swiss cheese
- salt & pepper
- Hollandaise sauce :(http://www.rantsravesandrecipes.com/category/sauces-and-gravies/hollandaise-sauce/)
Directions for Stuffed Mushrooms
Gently wash and dry the mushrooms. Once dry carefully remove the stems and with a small spoon clean out the cap.
In a food processor finely chop the stems and the shallot and garlic.
In a saute pan with the 1 Tbs of butter, cook the mushroom mixture until soft and almost dry.
In a separate pan cook the sausage. Once cooked drain on paper towel.
Combine the sausage and the mushroom mixture in a bowl. Add the cheese and then enough oil or cream to make a slightly moist mixture that will hold together without falling apart. Taste and adjust seasoning.
Preheat oven to 375º.
Brush the caps with the melted butter and place into a baking dish.
Spoon the mixture into the cap cavities so that they are slightly mounded.
Sprinkle a little more cheese on top of each cap, and bake in the center of the oven for about 20-30 minutes until the caps are cooked through and the stuffing is hot and slightly browned on top.
While the caps are cooking prepare the Hollandaise.
To serve, place a small dollop of Hollandaise on a plate where each cap will go and the place the cap on top, this will help stabilize the caps on the plate. Spoon the sauce over each and serve. They make a great accompaniment to steak.
For hor d’oeuvre instead of the oil or cream use a few ounces of softened cream cheese and smaller caps and skip the Hollandaise sauce.
Here are a few items to help make this recipe:
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set
Not really my kind of Hors d’oeuvre, I’m more the bite size pieces of prime rib type!
Ingredients
- 2# large mushrooms ( at least silver dollar size)
- 1 shallot finely chopped
- 1 clove garlic finely chopped
- ½# sage sausage
- 1 Tbs butter + 2 Tbs melted
- 2-3 Tbs olive oil or = amount of heavy cream
- 3-4 Tbs grated Parmesan or Swiss cheese
- salt & pepper
- Hollandaise sauce :(http://www.rantsravesandrecipes.com/category/sauces-and-gravies/hollandaise-sauce/)
Instructions
- Gently wash and dry the mushrooms. Once dry carefully remove the stems and with a small spoon clean out the cap.
- In a food processor finely chop the stems and the shallot and garlic.
- In a saute pan with the 1 Tbs of butter, cook the mushroom mixture until soft and almost dry.
- In a separate pan cook the sausage. Once cooked drain on paper towel.
- Combine the sausage and the mushroom mixture in a bowl. Add the cheese and then enough oil or cream to make a slightly moist mixture that will hold together without falling apart. Taste and adjust seasoning.
- Preheat oven to 375º.
- Brush the caps with the melted butter and place into a baking dish.
- Spoon the mixture into the cap cavities so that they are slightly mounded.
- Sprinkle a little more cheese on top of each cap, and bake in the center of the oven for about 20-30 minutes until the caps are cooked through and the stuffing is hot and slightly browned on top.
- While the caps are cooking prepare the Hollandaise.
- To serve, place a small dollop of Hollandaise on a plate where each cap will go and the place the cap on top, this will help stabilize the caps on the plate. Spoon the sauce over each and serve. They make a great accompaniment to steak.
- For hor d'oeuvre instead of the oil or cream use a few ounces of softened cream cheese and smaller caps and skip the Hollandaise sauce.
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