Stuffed Mushrooms

From the kitchen of One Perfect Bite...Stuffed mushrooms are one of my favorite hot appetizers. I've collected an impressive assortment of recipes for them and, over time, you'll probably get to see them all. However, today I'm only going to feature one. I chose this one to serve over the weekend because it's so easy to do, and, when you're into day four of a long weekend, easy assumes an importance it might otherwise not have. I think the original recipe, found here, was developed by Giada De Laurentis, but I found another that is similar in an online book, called Almost Italian, which is a compilation of recipes and stories from Italian immigrant communities across America. Those of you who love Italian food might find the book really interesting. I know I did. I've changed the recipe slightly to avoid waste. I've included finely chopped mushroom stems in my stuffing and changed the herb mix a bit. I think the mushrooms help keep the stuffing, which can be dry, moist and I replaced the mint, which I found to be off-putting, with additional parsley. Here's my version of the recipe.

Stuffed Mushrooms...from the kitchen of One Perfect Bite inspired by Giada De Laurentis

Ingredients:
28 large (2 1/2-inch-diameter) white mushrooms, stems removed and finely chopped
5 tablespoon extra-virgin olive oil, divided use
2 garlic cloves, peeled and minced
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
Salt and freshly ground black pepper


Directions:
1) Heat 1 tablespoon olive oil in a frying pan. Add chopped mushroom stems and cook just until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 15 seconds longer. Remove from heat and cool to room temperature.
2) Preheat the oven to 400 degrees F.
3) Add 2 tablespoons olive oil, bread crumbs, cheese, parsley and salt and pepper to taste to mushroom mixture in skillet. Mix with a spoon to blend.
4) Coat bottom of a large baking sheet with about 1 tablespoon olive oil. Spoon filling into the mushroom cavities and arrange on baking sheet, cavity side up. Drizzle remaining oil over filling in each mushroom. Bake until mushrooms are tender and filling is heated through and golden on top, about 25 minutes. Serve immediately. Yield: 7 servings.

You might also enjoy these recipes:
Caprese Skewers - Culinary Cory
Savory Herbed Glazed Nuts - Mz. Tasty Kitchen
Parmesan Crusted Baked Zucchini Strips with Marinara Sauce - Closet Cooking
Easy Olive Tapenade - Annie Bakes
Honey Walnut and Brie Tartletts - What's Cookin, Chicago?
Tiny Gougeres with Scallions Parsley and Lemon - She's in the Kitchen
Parmesan Cheese Sticks - Easy Appetizers

Baked Portobello Parmesan - A Dieter's Delight - Foodie Friday

Portobello Parm before and after baking.


From the kitchen of One Perfect Bite...This is an old competition recipe. I give it new life each January as part of a regime to mend holiday excesses and restrict fat and caloric intake, at least until we're back in shape. I love the bold flavors of meat or vegetable Parmesan, but the amount of oil used in standard preparations meant we couldn't have it often, if at all. The whole purpose of this recipe was to come up with a variation that would require no frying and, if possible, use no meat or poultry. I had, for several years, grilled portobello mushrooms and was really happy with their meaty taste and texture. I settled on them for my recipe because eggplant simply didn't work when cooked this way. This version is really simple to make and if you are looking for a healthier alternative to standard "parm" recipes you might want to give this a try. You won't be sorry. Smaller families can halve the recipe and still enjoy its wonderful flavor. Here's the recipe.

Baked Portobello Parmesan...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup Italian-style bread crumbs
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use
2 teaspoons kosher salt, divided use
3/4 cup egg substitute
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared "light" tomato sauce
Cooking spray
Directions:
1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.
2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.
5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of Parmesan cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley. Yield: 4 servings.

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Marinated Mushrooms

From the kitchen of One Perfect Bite...I always try to include these mushrooms with my antipasti platters. They marry well with cubes of cheese, assorted olives, roasted peppers and assorted sliced salumi. Try them and you find yourself in a true, vegan and diet friendly, nosher's paradise. The mushrooms are exceeding easy to put together and are budget friendly to boot. I also like to serve these as a salad topping or as a first course for casual company meals. Flavor is best if they are left to chill overnight. Here's the recipe for one of my easiest, and best, appetizers. I hope you'll try it.

Marinated Mushrooms...from the kitchen of One Perfect Bite

Ingredients:
1 pound fresh cremini or white button mushrooms
2 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar, or to taste
1/2 teaspoon granulated sugar
2 cloves fresh minced garlic
1/4 cup minced red onion
3/4 teaspoon dried oregano or marjoram
2 tablespoons fresh minced parsley
Kosher salt, to taste
1/2 teaspoon each black peppercorns and coriander seeds
Optional garnish: 1 tablespoon drained, chopped pimento

Directions:
Clean mushrooms and remove stems. Simmer mushroom caps in salted water for 5 minutes or until mushrooms are tender. Drain and transfer to a bowl. Add olive oil, vinegar, sugar, garlic, red onion, oregano, parsley, salt, peppercorns and coriander. Stir to combine. Taste and adjust seasoning. Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving. Garnish with pimento for color. Yield: 4 servings.

Crock-Pot Mushroom Soup with Creamy Goat Cheese - Foodie Friday

From the kitchen of One Perfect Bite...While sorting through old recipes I came across this one for a wonderfully easy crock-pot mushroom soup. It's not in my regular rotation because it makes more soup than than the two of us can eat in several seatings. Third times a charm for lots of things, but soup gets tired with too much repetition. While this freezes well, there is always a mortal combat for space in my freezer. Soup never seems to win. I do, however, make this whenever we have a gang in the house. It's wonderful to serve with fresh crusty bread following a game or after a day on foot or ski trails. I know that many of you really like to use the crock-pot. This recipe is for you.

Crock-Pot Mushroom Soup with Creamy Goat Cheese...from the kitchen of One Perfect Bite

Ingredients:
1 package (1/2-ounce) dried porcini mushrooms
1 cup boiling water
2 tablespoons butter, divided
2 pounds fresh crimini mushrooms, sliced
2 cups onion, finely chopped
4 large cloves garlic, minced
2 sprigs fresh thyme or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon coarse cracked peppercorns
1 bay leaf
1 cup dry red or white wine
1 can condensed beef consommé, undiluted
3 cans condensed beef broth, undiluted
2 tablespoons balsamic vinegar
Whipping cream
Crumbled soft goat cheese
Finely chopped fresh parsley or chives or fresh thyme leaves

Directions:
1) Soak porcini mushrooms in boiling water for 30 minutes. Drain through a fine sieve, reserving liquid. Pat mushrooms dry with a paper towel and chop finely. Set aside.
2) Heat 1 tablespoon of butter in a nonstick skillet over medium heat. Add fresh mushrooms and cook, stirring, until they lose their liquid. Transfer to slow cooker stoneware.
3) Melt remaining butter in the same pan. Add onions and cook, stirring, until softened. Add reserved porcini mushrooms, garlic, thyme, salt and cracked peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add bay leaf, wine, canned broths and reserved mushroom soaking liquid and stir to combine.
4) Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Discard bay leaf. Stir in balsamic vinegar, if using.
5) When ready to serve, ladle soup into individual bowls. Drizzle with cream, sprinkle with goat cheese and garnish with fresh herbs, as desired. Yield: 8 to 10 servings.

Recipe courtesy of Joyce Findleyson.

This post is being linked to:

Crock-Pot Wednesday an event sponsored by Deb at Dining with Debbie.

Designs By Gollum - Foodie Friday