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Sunday, July 12, 2015

Stuffed mushrooms two ways

 Stuffed Mushrooms two ways

So it is nothing new that I love mushrooms.  I am always looking for new recipes for mushrooms.  I really have yet to find one I didn't love.
My friend Nancy asked me to make some stuffed mushrooms, and so I made up two different, but easy recipes.
The first one is the more labor intensive, so I took lots of pictures.  

Ingredients for garlic cheese potato stuffed mushrooms

3 small yukon gold potatoes, peeled and cut into 1 inch chunks
2 cloves garlic, peeled and chopped
1 tsp. garlic powder
2 tablespoons nutritional yeast
1/2 tsp. salt
8-10 large mushrooms, stemmed and cleaned.  Keep the stems
1/4c Italian breadcrumbs (or any type you want)
1/2 yellow onion, peeled and chopped small.
pepper to taste
1c matzo bread crumbs (or, panko bread crumbs)

Start off by peeling your and cutting your potatoes and garlic
Add to a medium pot and fill with enough water to cover.  Add the garlic and your salt at this time also.
Cover and bring to a simmer over medium high heat.  Once it comes to a simmer/soft boil, take the lid part of the way off and cook for 20 minutes, or until potatoes are soft, but not overcooked. 
While they are cooking, lets prep the rest of the stuffing.

Prepare the mushrooms by taking the stems out, and then place each mushroom aside.  Chop up the stems into small pieces. 

In a large saute pan, add the chopped up stems, onions and garlic powder.  Saute over medium heat.  If anything sticks, add a little water, 1T at a time.
When they soften a bit (about 5 minutes) add the Italian bread crumbs, and stir good.  Let cook another minute, then remove from heat.
Your potatoes should be done now.  Remove from heat and drain well.
Put back into the pot, and add the bread crumb and mushroom mix from the saute pan.
With a hand blender or a hand potato masher, mash all together until smooth.
Turn oven on to 425*.
Add the nutritional yeast and stir well.
Stuff each mushroom cap with enough filling to bulge a bit.  You want to press down so it fills the whole hole.
When they are all stuffed, smooth the tops.  Pour your matzo or panko breadcrumbs into a small bowl, and dip each cap, stuffing side, into the breadcrumbs.
Place each mushroom cap on a parchment or silicone lined baking sheet.
Place into your hot oven, and bake for 30 minutes.  Don't open or turn them.  You want them to be nice and golden brown on top.  
When you remove from the oven, let sit for 5 minutes, then serve.  

**Variation in stuffing**

Instead of potatoes, when you are sauteing the mushrooms, onions and breadcrumbs, add to the mix 2c of chopped fresh spinach, 3 chopped up artichoke hearts (in water) and 2 cloves garlic.  Saute until well wilted.  Then dip and bake as above.  
Get creative.  You could stuff with many things.  
Make sure all your breadcrumbs are oil and dairy/egg free.  ENJOY







 
  













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