1/2 c. Pepperidge Farm Herb Seasoning Stuffing
1/2 lb. Bob Evans Sausage
25 lg. mushrooms
Mix stuffing and sausage together. Remove stem from mushrooms and wash. Fill mushrooms with sausage and stuffing mixture. Rub mushrooms with butter. Bake for 20 minutes at 325 degrees.
MUSHROOMS STUFFED WITH MUSHROOMS AND
12 lg. mushrooms (approximately 3/4 lb.)
2 tbsp. fresh bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. butter
1/2 c. Mushroom Stuffing
1/4 lb. sweet Italian sausage
1 tbsp. chopped parsley
Remove mushroom stems and use them to prepare the Mushroom Stuffing. When stuffing has cooled slightly, add sausage meat and parsley. Mix well. Stuff caps with mushroom-sausage mixture. Mix crumbs and cheese and sprinkle over stuffed mushrooms. Dot each with butter.
Grease a shallow baking dish and arrange caps in it, stuffed side up. Bake in a 400 degree oven for about 20 minutes, basting occasionally with the juices that accumulate in the pan. Serve hot or cold. Serves 4.
Mushroom stems from recipe above
1 1/2 tsp. butter
2 tbsp. finely chopped onion
Juice of half a lemon
Salt and freshly ground pepper
1 tsp. oil
Chop mushroom stems finely. Place in a clean cloth and squeeze to extract most of the juice. Heat butter and oil in a skillet. Add onions and cook until wilted. Add mushroom stems and mix well. Add lemon juice, salt and pepper to taste. Cook, stirring constantly, until all of the moisture has evaporated.
1/2 c. grated fresh Parmesan cheese
1/2 c. bread crumbs
2 tbsp. parsley flakes
2 crushed cloves garlic
1/4 tsp. salt
1/2 lb. ground sausage
1 crushed clove garlic
1/2 c. bread crumbs
1/3 c. water
Wash fresh mushrooms and remove stems, leaving only caps. Brush mushroom caps with cooking oil. Place mushroom caps (with cupped side facing up) in 13 x 9 baking dish. Fill mushroom caps with prepared stuffing.
If using Parmesan stuffing, drizzle cooking oil over filled mushroom caps.
MUSHROOMS STUFFED WITH HERB CHEESE
16 med. mushrooms
3 tbsp. whipped cream cheese
1 tbsp. ea. chopped fresh parsley, fresh basil or 1/2 tsp. basil leaves
2 tsp. grated Parmesan cheese
1 sm. garlic clove, minced
2 tsp. plain dried bread crumbs
Preheat oven to 450 degrees F.
Remove and chop stems of mushrooms, reserving caps. Using a fork, in small mixing bowl combine chopped mushrooms, cream cheese, parsley, basil, Parmesan cheese, and garlic and mix well. Fill each reserved mushroom cap with an equal amount of cream cheese mixture (about 1 teaspoon) and arrange in 8 x 8 x 2 inch nonstick baking pan. Sprinkle an equal amount of bread crumbs over stuffing portion of each mushroom. Pour 1/4 cup water into bottom of pan and bake until mushrooms are fork-tender and lightly browned, 8 to 10 minutes.
Makes 4 servings, 4 mushrooms each.
2 (8 oz.) pkgs. cream cheese
1 lb. bacon, fried and crumbled
1/2 pkg. Lipton beefy mushroom dry soup mix
1/2 pkg. dry onion soup
1-2 lbs. lg. fresh mushrooms
Soften cream cheese. Mix all ingredients. Clean mushrooms and remove stems. Fill mushroom caps with stuffing mix. Place on cookie sheet and brown lightly under broiler.
1 lb. fresh mushrooms, destemed
4 oz. whipped cream cheese
1 can Hormel bacon bits
2 tbsp. Parmesan cheese
Wash and stem mushrooms. Mix cream cheese, bacon bits and cheese. Stuff mushrooms. Broil under broiler until golden brown. Can be stuffed and stored in refrigerator. (Broil before serving.)
1 lb. roll hot pork sausage
1 (8 oz.) pkg. cream cheese
1/4 tsp. garlic powder
50 to 58 fresh mushrooms (med. size)
Cream cheese should be at room temperature. Crumble the sausage into tiny pieces and cook very slowly until done in skillet. Slant skillet and drain off all grease. Place skillet back flat on stove and mix in the soft cream cheese and garlic powder.
Rinse mushrooms and remove stems. Fill mushrooms with about 1 tablespoon cheese-sausage mix. Place filled mushrooms on broiler sheet and broil for 3 to 5 minutes. Watch carefully as they may burn. Serve hot.