help with stuffed mushrooms!

OK my friend at work gave me a quick rundown of how he makes stuffed mushrooms

he said he uses just garlic, mushroom stems, and breadcrumbs. Fry all that up in a pan then stuffs the mushrooms and bakes them. Does it need EVOO? or butter????

IS THAT REALLY IT????

If there anything i am missing. I am looking for a quick easy recipe.

*I do not want to stuff it with anyseafood at all (ie clam or crab)

Re: help with stuffed mushrooms!

I also use butter in mine

Re: help with stuffed mushrooms!

Re: help with stuffed mushrooms!

I just made them for the 1st time on x-mas. I used a little olive oil in the pan to saute all the stuff (bread crumbs, chopped mushroom stems, garlic, fressh parlsey) then after I stuffed them I drizzled some olilve oil over them before putting them in the oven. They turned out delish!

Re: help with stuffed mushrooms!

I use a simple recipe of the chopped stems, garlic & onion powder, some pamesean cheese, some bread crmbs. And drizzle with EVOO.

Re: help with stuffed mushrooms!

I brush melted butter all over the mushroom before stuffing and baking.

ETA: I also use some romano cheese in the stuffing mix.

Message edited 1/2/2007 12:04:15 PM.

Re: help with stuffed mushrooms!

I usually use sausage in mine as well so the grease from the sausage "wets" the breadcrumbs. I then brush some melted butter on top before baking. When I didn't use the butter, the stuffing was very dry.

Re: help with stuffed mushrooms!

I use the one from Giada DeLaurentis.. I make them on Christmas and everyone loves them. They are SOOOO easy to make as well. I usually have to double the stuffing recipe to have enough for the mushrooms.. .here's the recipe


1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

ETA.. I leave out the mint

Message edited 1/3/2007 8:44:27 PM.

Re: help with stuffed mushrooms!

i have my grandmother's recipe, but according to my mother there was never really a 'recipe' they are really good.

I take the stems out of the mushrooms and cut some of them into very tiny
pieces, but I don't use all of the stems. I add those to seasoned bread crumbs (how much bread crumbs depends on how many mushrooms you would be making. I usually put about a cup of bread crumbs into the mixture and if I need more I just do another mixture. I add grated cheese, parsley and
Garlic powder and mix it all together and then I add olive oil to get the mixture a little moist. Once I stuff the mushrooms and before I bake them, I drizzle a little mixture of more oil and water on each of them and
then bake them. I use the smaller mushrooms (not the huge ones) and bake them for about 20 minutes at 350 degrees. If you use the big ones you would probably have to add about 10 minutes onto it.

Re: help with stuffed mushrooms!

ditto the butter!
whatever you need to make the breadcrumbs moist.

Message edited 1/7/2007 12:34:31 PM.