Cooking with KP: Stuffed Mushrooms

Stuffed Mushrooms

As the holidays approach, there will be lots of parties. And, parties mean appetizers. Here is an easy one for stuffed mushrooms. Enjoy!
INGREDIENTS:
16 ounces medium mushrooms, about 20 mushrooms
4 green onions, tops included, finely chopped
1 small clove garlic, crushed and finely chopped
2 tablespoons butter
1 tablespoon olive oil
1/2 cup dry plain bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon Italian herb blend or dried leaf basil
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
2-3 tablespoons beef broth

Wipe mushrooms with clean cloth (never wash a mushroom) and remove stems. Chop the stems finely.
Heat oven to 350°. Grease a baking dish large enough to hold the mushroom caps in a single layer.
In a skillet over medium heat, melt the butter with olive oil. Add the chopped stems and cook, stirring, for 3 minutes. Add green onions and garlic and continue cooking, stirring, for 2 minutes longer.
Combine the stem mixture with the bread crumbs, cheese, Italian herbs or basil, parsley, salt, and pepper. Slowly add tablespoons of beef broth to make the mixture moist so that you can stuff the mixtures into the mushrooms. Fill the mushroom caps with the stuffing mixture and arrange in the prepared baking dish. Bake for 15 minutes. You can also add 1/2 cup of crab meat to this mixture for a different taste. If you add the crab meat, you will yield about 24 stuffed mushrooms.
Makes about 20 stuffed mushrooms, depending on size of the mushroom caps.

NOTE: IF THE STUFFING LOOKS A BIT TOO DRY WHEN YOU MIX TOGETHER, ADD A SMALL AMOUNT OF WORCESTERSHIRE SAUCE AND/OR A DRIZZLE OF OLIVE OIL.

1 comment:

CharlesJanuary 2, 2012 at 1:52 PM
I tried this one, and it was delicious! Then, I tried it again. Second time, I doubled the recipe to take into consideration more people. They still went fast! Great recipe!
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