By Eileen Goltz
Mushrooms are a favorite in our house. We sauté
them, fry them, add them to numerous recipes, and eat them raw in salads.
We like the standard button variety as well as cremini, oyster, shiitake,
and a few others that I can only get at specialty stores. But no matter
which way I prepare them my family always prefers them stuffed.
For those of us who love fungi the button variety is
the one that lends itself to most any type of stuffing. Try to get large
mushrooms, but small will stuff as well.
One of the biggest problems you will encounter when
you are preparing stuffed mushrooms is that they tend to shrink when you
bake them. An easy trick that I learned to prevent
this from happening is to fill a large saucepan with approx. 6 cups water
and the juice of one lemon. Add the mushroom caps, and bring the liquid to a
boil. Simmer the mushroom caps for 6 minutes, transfer them to paper towels,
and let them drain. (Blanching the mushroom caps will prevent them from
wrinkling while they are baking.)
The best way to store your mushrooms is in a paper bag in the refrigerator.
However, you want to use them as soon as you can after you purchase them,
when they are very fresh. To prepare the mushrooms for stuffing clean the
dirt and grit from the mushrooms with a damp paper towel. Carefully remove
the stems, chop finely and reserve for use in the recipe or at another time.
The following recipes and be served as appetizers,
snacks or as side dishes and can be doubled or tripled as desired.
A Note about Mushrooms
mushrooms may be used after a thorough washing.
Oyster mushrooms should
be broken apart in several places. Pay careful attention to the base
where small red worms can be found.
Thoroughly examine all the inner
sections. If insects are found, mushroom must be discarded.
1. Remove stem from mushroom cap..
2. Examine the detached stem for any sign of worms.
3. Taking hold of the mushroom cap, scoop out the entire brown
fan-like under-part of mushroom.
4. Wash thoroughly.
SESAME STUFFED MUSHROOMS (meat)
|24 large mushrooms
(about 2 1/2 pounds), the stems removed and chopped fine and the caps
3 slices of kosher breakfast beef
1/4 cup minced onion
4 teaspoons minced onion
2 tablespoons soy sauce
|1 tablespoon sesame
seeds, toasted lightly
1/2 cup fine fresh bread crumbs plus 1 tablespoon for sprinkling the
1 green onion, sliced thin, for garnish
Preheat oven to 325. In a large saucepan combine 6
cups water with the juice of one lemon, add the mushroom caps, and bring the
liquid to a boil. Simmer the mushroom caps for 6 minutes, transfer them to
paper towels, and let them drain. (Blanching the mushroom caps will prevent
them from wrinkling while they are baking.)
In a skillet cook the breakfast beef over moderate heat until it is crisp,
transfer it to paper towels, and let it drain. Pour off all but 1 1/2
tablespoons of the fat from the skillet, in the remaining fat cook the
onion, the garlic and the mushroom stems over moderately low heat, stirring,
until the vegetables are softened, and add the soy sauce, the sesame seeds,
1/2 cup of the bread crumbs, the breakfast beef, crumbled, and pepper to
taste. Cook the mixture, stirring, for 1 minute, or until it is slightly
dry, divide it among the mushroom caps, mounding it, and transfer the
stuffed mushrooms to a jelly roll pan. (The mushrooms may be prepared up to
this point 1 day in advance and kept covered tightly with plastic wrap and
Sprinkle the remaining 1 tablespoon bread crumbs over the mushrooms and bake
the mushrooms in the middle of a preheated oven for 7 minutes, or until the
filling is heated through. To make the filling crisper the cooked mushrooms
may be put under a preheated broiler about 4 inches from the heat for 1
minute. Garnish the mushrooms with the green onion slices. Makes 24 stuffed
PORTOBELLO STUFFED WITH
CORN AND MUSHROOMS (dairy)
A beautiful first course for any time of year
|1 cup plus 3 tablespoons
10 garlic cloves, minced
2 tablespoons white balsamic vinegar
5 teaspoons chopped fresh thyme
4 teaspoons chopped fresh oregano
8 5-inch-diameter Portobello mushrooms
|1 pound assorted fresh
mushrooms (i.e.: oyster and stemmed shiitake), sliced
1 1/2 cups corn kernels (fresh or frozen)
3/4 cup whipping cream
1 cup crumbled kosher feta or boursin cheese
In a bowl combine 1 cup oil, garlic, vinegar, 3
teaspoons thyme, and 2 teaspoons oregano and whisk to blend. Season
generously with salt and pepper. Transfer 1/3 cup of the garlic-herb oil to
a small bowl and set it aside.
Trim and thinly slice Portobello stems; set aside. Brush both sides of the
Portobello caps with remaining the garlic-herb oil. Place the caps, rounded
side down, on large rimmed baking sheet. Preheat the broiler. Broil
Portobello caps until tender, about 5 minutes per side. Remove from broiler.
Turn caps rounded side down. Heat 3 tablespoons oil in heavy large skillet
over medium-high heat and add the assorted mushrooms and Portobello stems to
the pan and sauté 5 minutes. Stir in the reserved 1/3 cup garlic-herb oil;
sautéing until mushrooms are tender, about 5 minutes. Add the corn and sauté
until tender, about 3 minutes. Add the cream; simmer until almost absorbed,
about 2 minutes. Stir in the cheese. Season with salt and pepper. Divide
mixture among Portobello caps, mounding in center. (Can be made 6 hours
ahead. Cover; chill.) Preheat broiler. Broil the Portobellos
until heated through, about 5 minutes. Sprinkle with 2 teaspoons each thyme
and oregano. Makes 8 servings. This recipe can be doubled or tripled.
Bon Appétit October 2002
PORTOBELLO AS STUFFED
WITH PARMESAN POTATOES (dairy)
Curly leaf parsley is very difficult to check. It
is therefore recommended that only flat leaf parsley be used.
Recommendation: In order to determine if a particular bunch of herbs is
infested prior to washing, bang it several times over a white cloth. This is
most important when checking oregano, rosemary, sage and thyme. If only one
or two insects are found proceed with the steps below. If three or more
insects are detected in a particular bunch of herbs it should not be used.
1. Soak herbs in cold water.
2. Add several drops of concentrated non-scented liquid detergent or
3. Agitate the herbs in the soapy water, in order to loosen the sticking
excretion of the bugs.
4. Using a heavy stream of water, thoroughly wash off the soap and other
foreign matter from the herbs.
5. Check both sides of each leaf under direct light.
6. If one or two insects are found, rewash the herbs.
7. If any insects are found after repeating the agitation process twice, the
entire bunch must be discarded.
Please note: To prepare herbs for use in soups, such as dill or parsley,
wash them thoroughly and place them in a cooking bag.
|1 large red-skinned
sweet potato, peeled, chopped
2 large white-skinned potatoes, peeled, chopped
4 to 5 teaspoons garlic, chopped
1 bay leaf
4 to 6 tablespoons grated Parmesan cheese
2 large eggs, beaten to blend
|5 to 6 4- to
5-inch-diameter Portobello mushrooms
6 teaspoons olive oil
1/2 cup chopped onion
2 tablespoons chopped fresh parsley
1 teaspoon minced fresh rosemary
2 6-ounce bags fresh baby spinach
Place the peeled potatoes, garlic, and bay leaf in
large saucepan of boiling salted water and cook until the potatoes are very
tender, about 12 minutes. Drain and discard the bay leaf. Return the
potatoes to pot. Mash them together until they are smooth and set aside to
cool for about 5 to 7 minutes. After the waiting time mix in 3 to 4
tablespoons of Parmesan cheese and season with salt and pepper. Whisk in the
eggs and set the mixture aside. Remove the mushroom stems from the
Portobellos and chop them very fine. Heat 2 teaspoons oil in large nonstick
skillet over medium-high heat. Add mushroom stems and onion and sauté 5
minutes. Stir in parsley and rosemary and season with salt and pepper.
Preheat oven to 400. Brush rounded sides of mushrooms with 3 teaspoons oil.
Place them on a baking sheet, gill sides up. Bake for 10 minutes. Reduce
oven temperature to 350. Divide the onion mixture among mushroom caps. Mound
the potato on top of the onion mixture inside the caps. Sprinkle the tip of
the potato mixture with the remaining Parmesan cheese. Bake until heated
through, about 25 minutes. While the mushrooms are cooking heat 1 teaspoon
oil in large pot over medium heat. Add the fresh spinach and sauté 2
minutes. Season with salt and pepper. Divide the spinach among 4 plates. Top
each serving with 1 stuffed mushroom. Makes 4 servings; can be doubled or
CAYENNE STUFFED MUSHROOMS (dairy)
These delicious mushrooms taste just like
restaurant-style stuffed mushrooms and are my guy's absolute favorite.
|12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
|1/4 cup grated Parmesan
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Preheat oven to 350. Spray a baking sheet with cooking
spray. Clean mushrooms with a damp paper towel. Carefully break off stems.
Chop stems extremely fine, discarding tough end of stems. Heat oil in a
large skillet over medium heat. Add the garlic and chopped mushroom stems to
the skillet. Fry until any moisture has disappeared, taking care not to burn
garlic. Set aside to cool. When the garlic and mushroom mixture is no longer
hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and
cayenne pepper. Mixture should be very thick. Using a little spoon, fill
each mushroom cap with a generous amount of stuffing. Arrange the mushroom
caps on prepared cookie sheet. Bake for 20 minutes in the preheated oven, or
until the mushrooms are piping hot and liquid starts to form under caps.
Serves 4 to 6.
TARRAGON RICE STUFFED MUSHROOMS (meat or pareve)
|18 white mushrooms
1/4 cup pareve chicken or vegetable broth
1 shallot, minced
1/2 cup cooked, cold long-grain white rice
2 teaspoons light mayonnaise
|2 or 3 fresh basil
2 tablespoons freshly grated parmesan cheese
1 teaspoon chopped fresh tarragon
2 teaspoons olive oil
1/4 teaspoon paprika
Preheat oven to 375. Remove the stems from the
mushrooms and chop the stems finely. In a nonstick frying pan over
medium-high heat, bring the broth to a boil. Add the shallot and mushrooms
stems; cook, stirring occasionally, until the vegetables are tender and most
of the liquid has evaporated, about 2 minutes.
In a medium-size bowl, combine the vegetable mixture, rice, mayonnaise,
tarragon, and half the parmesan cheese.
Using a paper towel, wipe out the frying pan and place over medium heat. Add
the olive oil and mushroom caps; sauté until coated with oil, 20 to 30
seconds. Arrange the caps, stem end up, on a baking sheet. Mound about 2
teaspoons of the rice mixture in each cap. Sprinkle with the remaining
parmesan cheese. NOTE: If made in advance, cover with plastic wrap
and refrigerate for up to 8 hours. Bake until the cheese is lightly browned
and the mushrooms are tender but still hold their shape, about 10 minutes.
To serve, dust each cap lightly with paprika. Makes 6 servings (3 each).
STUFFED MUSHROOMS PARMESAN (dairy)
|12 large mushrooms,
cleaned and prepared for stuffing
2 tablespoons butter
4 large garlic cloves, minced
1/4 cup red bell pepper, minced
1 cup fresh bread crumbs
Reserved chopped mushroom stems
|2 teaspoons fresh
chopped oregano or 1 teaspoon dried
4 tablespoons grated Parmesan cheese
1 tablespoon fresh chopped parsley or 1 teaspoon dried
Salt and pepper to taste
Preheat oven to 350. Melt the butter in a small
skillet over medium heat. Add the garlic and red pepper and sauté until
softened, being careful not to brown. Add the bread crumbs, chopped
mushrooms, oregano, parsley, salt and pepper. Sauté until bread crumbs are
slightly crisp and golden. Add the Parmesan cheese. Mix well. Remove from
heat and allow to cool slightly. Spoon the bread crumb mixture into the
mushroom caps, packing in firmly. Place on cookie sheet or shallow baking
dish. Bake until mushrooms and stuffing are heated through, about 25
ORIENTAL GINGER STUFFED MUSHROOM (pareve)
|1 pound mushrooms, large
2 tablespoons oil
3 large garlic cloves, peeled and minced
2 tablespoons fresh ginger, peeled and minced
3/4 cup red bell pepper, finely chopped (1 medium pepper)
1 stalk bok choy, chopped (1/2 cup)
|1 teaspoon sesame oil
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 cup fresh bread crumbs
1/4 teaspoon chili paste with garlic
3 scallions, thinly sliced
1 tablespoon fresh lemon juice
Preheat the oven to 375. Grease a 9X13 baking pan.
Pull the stems from the mushroom caps and chop them finely. Place the caps
in the prepared baking pan. Heat the oil in a skillet over medium heat.
Sauté the garlic, ginger and red bell pepper just until tender, about 3
minutes. (Stir in a tablespoon or two of water if the ginger begins to
stick.) Stir in the chopped mushroom stems and the bok choy. Cook until the
mushrooms are tender and the liquid has evaporated, about 5 minutes more.
Remove the pan from the heat, and stir in the sesame oil, tamari salt, bread
crumbs, chili paste, scallions, and lemon juice. Using a teaspoon, stuff the
mushroom caps with the filling. Bake for 20 to 25 minutes, until the caps
are tender. Serve immediately. Serves 6.
OVERSTUFFED MUSHROOMS (dairy)
|2 lb medium-sized fresh
1 package (8 oz.) cream cheese, softened
1/2 cup smoked white fish, flaked
2 tablespoon finely chopped black olives
|1 tablespoon prepared
2 teaspoon onion powder
1/4 teaspoon ground turmeric
dash ground black pepper
Diced pimiento (optional)
Rinse, pat dry and remove stems from mushrooms (use in
soups, stews, etc.); set caps aside. In a medium bowl mix cream cheese white
fish, olives, mustard, onion powder, turmeric and black pepper. Spoon or
pipe into mushroom caps. Garnish with pimiento. Makes about 50 stuffed
mushrooms (about 1-1/2 cups filling)
PISTACHIO STUFFED MUSHROOMS (dairy or pareve)
|20 medium mushrooms
3 tablespoon onions, minced
1/3 to 1/2 cup butter or margarine
1/3 cup finely dried breadcrumbs
|1/4 cup chopped
2 tablespoon chopped parsley
1/4 teaspoon dried marjoram
1/4 teaspoon salt
Preheat the broiler. Remove stems from mushrooms and
chop them finely. Reserve caps. Sauté the stems and onion in 2 to 3
tablespoons of butter or margarine until tender. Stir in the bread crumbs,
pistachios, parsley, marjoram, and salt, mixing well. Remove from heat.
Place the mushroom caps, stem-side up, on a baking sheet. Fill the centers
with the stuffing and sprinkle with about 3 to 4 tablespoons melted butter
or margarine. Broil the stuffed mushrooms about 6 inches from heat source
for 5 minutes or until browned and heated through. Makes 20 stuffed
HOT CHEDDAR STUFFED MUSHROOMS (dairy)
|1 lb. large fresh
mushrooms (about 16)
6 tablespoons butter
1 cup chopped onions
1 cup soft bread crumbs
|1 cup shredded cheddar
1/2 cup chopped walnuts
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350. Rinse mushrooms and pat dry.
Remove the stems and chop them finely and set them aside. In large skillet,
melt the butter. Brush mushrooms caps with some of the melted butter and
place the caps in a lightly greased 9X13 pan. Add the onions and reserved
mushroom stems to the remaining butter in the pan. Sauté for about 2
minutes. Add the bread crumbs, cheese, nuts, parsley, salt and pepper; stir
lightly to combine and then remove the mixture from the heat. Spoon the
filling into the prepared mushroom caps, mounding the filling high. Bake
until hot, about 20 minutes. Serve hot. Makes 16 stuffed mushrooms.
Goltz, a professional chef and caterer, is the author of the new
cookbook, Perfectly Pareve.
© Eileen Goltz 2003