Photo by Melody

Dave's Garden Cookbook: Baked Stuffed Mushrooms

The 2001 Dave's Garden Cookbook

Baked Stuffed Mushrooms

By poppysue

Category: Appetizers and Snacks

4 Mushrooms per person; stems removed and finely chopped
Equal amounts of cooked white fish, chicken, salmon, crabmeat (my favorite), or crayfish as there are chopped mushroom stems. [For example - with 2 cups of chopped stems use 2 cups of chopped meat]
4 tbsp butter
1 tbsp onion, grated
½ tsp salt
¼ tsp pepper
1 egg for each cup of combined mushroom stem & meat stuffing
Buttered bread crumbs for topping

Over med-low heat, melt butter. Sauté the chopped mushroom stems until tender. Remove from heat. Brush the caps with melted butter in pan, then put the mushroom stems and remaining butter in a mixing bowl. Add your choice of meat (chopped finely) to the sautéed stems. Add the onion, salt and pepper. For each combined amount of stuffing add 1 beaten egg. Mix well. Lay mushroom caps, gill side up, on a buttered baking sheet. Heap the filling on, and sprinkle with buttered bread crumbs. Bake in a pre-heated 350º oven for 15-20 minutes, or until mushrooms are tender and browned

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