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From Here to the Shroom

July 12, 2011

One last mushroom recipe to round out the week.

Stuffed Mushrooms. This is a combination of a recipe I found on and some things that felt right to add. Here is what you will need.



  • 24 Whole Fresh Mushrooms (I bought 12 average sized and 6 large shrooms and it was probably still too much filling to mushroom ratio)
  • 1 tablespoon peanut oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots (I thought of this at the last-minute so mine didn’t include shallots, but it will work. Trust Me.)
  • 2/3 of an 8 oz package of Cream cheese (The recipe I used called for all 8 oz, but that was too much.)
  • 1 can of Miller’s Select Lump crab meat
  • 1/4 Parmesan Cheese
  • 1/2 teaspoon of ground black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne ( I used 1/2 teaspoon and it was almost too spicy, but play with this to your tolerance)
  • 1 teaspoon of finely chopped parsley

Take the cream cheese out of the fridge so it will soften. If you are cooking these after preparing then preheat the oven to 350°. I made mine the night before and put them in the fridge. When I got home from work I popped them in the oven and made a salad while they baked. Or at least that was the plan – Kira made the salad while I logged in to do some work.

Wash the mushrooms and pat dry. Break the stems off and chop finely Set aside the caps to be filled later. Saute the mushroom stems with the peanut oil, garlic, and shallots for about 5-10 minutes until the mushrooms are soft, but don’t burn the garlic.

Let the mushroom mixture cool to room temperature and then mix all remaining ingredients in a large bowl. A fork works best to mush everything into the cream cheese. If I make these again I plan on trying the stand mixer. Once the ingredients are well mixed then you can spoon filling into the caps. Several people recommended putting the cheese mixture into a zip lock and cutting off the corner. It would probably work and might even be easier, but the spoon worked fine and I was able to use the back of the spoon to push the mixture into the cap of the mushroom.

If you want to make for the next day then put in a baking dish and cover with Saran wrap.

To cook, bake at 350° for 20-30 minutes. The small mushrooms I made took 25 minutes and the larger ones took 30. One trick I did use was to put the smaller mushrooms in a mini-muffin tin. This kept them from falling over and mostly contained all the juices.

We made this our dinner (plus a packed garden salad), but I’m guessing it is intended to be an appetizer.

They were, of course, delicious.

Damn Good Question of the Day: Daddy, what are we going to eat?


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