Stuffed Button Mushrooms

This recipe I got many years ago from a Podcast of Startcooking.com by Chef Cathy Maister.
Although the recipe is perfect, I still tweak a bit to fit my personal taste. Which I suggest you to do the same.

For the stuffing, instead of cooking bacons I normally use my left-over bacons from breakfast.
This saves time in the preparation of the stuffing and a great way to recuperate my left-over bacons.
My crew loves it, so it became a regular on my menu ever since.
This will give your buffet table an elegant atmosphere which will feed the hungry eyes of your crew.

Stuffed Button Mushrooms Photo by Nino Almendra
Stuffed Button Mushrooms
Photo by Nino Almendra

Now on with the cooking…

Stuffed Button Mushrooms

Prep. time:  15 minutes

Oven temp.: 180’C

Cooking time: 20-25 minutes

Difficulty: Very Easy

Makes; 30-32 medium sized Stuffed Button Mushrooms

Good for 12 crew as a vegetable side dish

You will need;

1 kg. fresh button mushrooms

2 packet (200grms./pkt.) cream cheese

500 grms. bacon, cooked until crisp. Let it cool, chop very finely.

1 bunch (50grms.) spring onions, finely chopped (reserve some for garnishing.)

1 Tbsp. #BOOP MIX {Mixture of Dried Basil, Oregano and Parley.}

1 Tbsp. Tabasco hot pepper sauce

Direction;

Preheat the oven at 180’C.

Wash in cool running water to remove dirt. {Don’t soak in water as it will act like a sponge.}

Pat dry and place the mushrooms on a baking tray topside down.
Snap out the mushroom stems. (You can reserve it to make Fresh and Creamy Mushroom Soup.)
Set aside while preparing the cream cheese stuffing.

Place the rest of the ingredients on a mixing bowl. Mix until well blended.
Divide the stuffing for the quantity of mushroom you need to fill.

Fill the button mushrooms with the cream cheese stuffing.
Baked at 180’C for 25 minutes or until done.

Garnish with freshly chopped spring onions.
Serve warm and Enjoy your meal !!! 😉

Here’s how I do it;

Preheat the oven at 180’C.

You need to use the fresh button mushrooms for this recipe.
You need to use the fresh button mushrooms for this recipe.
Wash in cool running water to remove dirt. {Don't soak in water as it will act like a sponge.}
Wash in cool running water to remove dirt. {Don’t soak in water as it will act like a sponge.}
Pat dry and set aside.
Pat dry and set aside.
Place the mushrooms on a baking tray topside down.
Place the mushrooms on a baking tray topside down.
Snap out the mushroom stems. (You can reserve it to make Fresh and Creamy Mushroom Soup.) Set aside while preparing the cream cheese stuffing.
Snap out the mushroom stems.
(You can reserve it to make Fresh and Creamy Mushroom Soup.)
Set aside while preparing the cream cheese stuffing.
Place the rest of the ingredients on a mixing bowl.
Place the rest of the ingredients on a mixing bowl.
Mix until well blended.
Mix until well blended.
Divide the stuffing for the quantity of mushroom you need to fill.
Divide the stuffing for the quantity of mushroom you need to fill.
Fill the button mushrooms with the cream cheese stuffing.
Fill the button mushrooms with the cream cheese stuffing.
Baked at 180'C for 25 minutes or until done.
Baked at 180’C for 25 minutes or until done.
You can test the doneness of your Stuff Button Mushrooms by cutting a piece. It is done if your knife easily cut through.
You can test the doneness of your Stuff Button Mushrooms by cutting a piece. It is done if your knife easily cut through.
Garnish with freshly chopped spring onions. Serve warm and Enjoy your meal !!! ;)
Garnish with freshly chopped spring onions.
Serve warm and Enjoy your meal !!! 😉
Stuffed Button Mushrooms Photo by Nino Almendra
Stuffed Button Mushrooms
Photo by Nino Almendra

Thanks alot for spending your precious time on my blog

and hope this recipe encourage you to try serving some 

Stuffed Button Mushrooms to your crew onboard or love ones at home.

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