I just had to share with you my favorite recipe for Baked Stuffed Mushrooms. A classic dish that I jazzed-up just a bit with some of my own personal taste preferences. Lot’s of deliciousness here, including your choice of seafood or sausage, white wine, extra melted cheese and lemon.
The PERFECT party food.
An awesome and impressive appetizer recipe that is sure to be your new favorite too…
Let me know what you think!
- 12-18 (16 oz.) button or Portobella mushrooms, wiped clean, stems removed.
- 1 cup bread crumbs or Pepperidge Farm stuffing mix
- 1/2 cup cooked sausage crumbled, chopped clams or crab meat (your choice).
- 2 tablespoons shallot or 1 tablespoon onion, minced.
- 2 tablespoon fresh parsley, chopped.
- 2 tablespoon celery minced.
- 1 large garlic clove, minced.
- 2 tablespoon olive oil
- 2 tablespoons melted butter
- 2 tablespoons dry white wine
- 2 tablespoons chicken stock
- salt & pepper
- 2 tablespoons parmesan cheese
- 1/2 cup shredded cheddar or pepper Jack cheese
- lemon wedges
1. Preheat oven to 375°F. Grease a small baking dish
2. Finely chop the mushroom stems, shallot, onion, celery, garlic, and parsley. Heat 1 tablespoon butter and 1 tablespoon olive oil in a small pan over medium-high heat. Sauté the chopped mushroom stems and the shallots/onion, celery for 4-5 minutes, stirring often. Lastly, add the garlic, sausage, crab meat or chopped clams. Sprinkle with some salt & pepper. Turn off the heat and add half of the parsley, and breadcrumbs.
3. Add the wine and chicken stock, mixing until the stuffing mixture is moist. Add more stock if you need to.
4. Fill the mushroom caps with about a tablespoon of stuffing. Tip: Use your fingers to gently press the mixture into the mushrooms. Sprinkle grated cheddar or Jack cheese (melts nicely) on top of each mushroom. Drizzle a little olive oil and butter over and all around the mushrooms and bake for about 20-25 minutes, or until the cheese melts and turns golden brown. Allow to cool for 5 minutes or so before serving. Sprinkle with parmesan and parsley. Serve with lemon wedges.