Three Cheesy Stuffed Mushroom Recipes

Farmers Markets are soon going to be popping up all over, where you can support your local farmers and get some of the freshest ingredients around! One of those ingredients that may be hard to resist are the beautiful mushrooms. This tasty veg is not bad chopped up and thrown into a salad or baked into a tetrazzini, but I really love for my “fun guy” to be the star of the show! If you’re like me, then stuffed mushrooms is the way to go! 

WIBW’s Chris Fisher was looking forward to these cheesy-stuffed, low-carb ‘shrooms!

How to Keep Your Mushrooms Looking and Tasting Great!

1. After you purchase, immediately take them out of their plastic wrapper and, without washing, put them in a brown paper bag and place them in the vegetable drawer of your refrigerator. They will keep much longer!

2. When cleaning them, it is best not to wash them with water. Simply wipe off any dirt or grime with a dry paper towel.

3. After you pop the bottoms off (because that’s how you stuff them), don’t throw them away! Chop up those little stems and add it to your filling!

Haystack Mushrooms


This recipe was shared with me by my good friend, Amber Groeling, Hy-Vee Topeka Dietitian, and is totally one of my favorite appetizer recipes. 

Serves approx. 15 people, 2 mushrooms each.

1 Tbs. good olive oil
½ cup chopped yellow onion
3 cloves garlic, minced
1 lb. ground Italian sausage, browned and fats drained
1/8 cup chopped fresh basil
2/3 cup Panko bread crumbs
½ cup freshly shredded Parmesan cheese
¼ cup Hellman’s mayonnaise
30 button mushrooms, approx. 1 lb., wiped clean with a paper towel, stems removed and chopped

Heat oil in a large sauté pan or heavy skillet over medium-high heat; add onion, garlic and chopped stems; sauté until until softened, approx. 5 minutes.  Transfer mixture to a large mixing bowl and stir in sausage, basil, breadcrumbs, Parmesan and mayo; season to taste with salt and pepper.  (At this point, mixture can be refrigerated for 1-2 days or frozen for up to 3 months.)  Fill each mushroom heaping full with filling.  Sprinkle with additional Parmesan, if desired.  Bake, uncovered, in preheated 350 degree F. oven for about 25 minutes, or until mushrooms are tender and filling is golden brown on top.

Jalapeno Popper Stuffed Mushrooms

12 large button mushrooms, wiped clean with a paper towel, stems removed and chopped
4 slices bacon, chopped and cooked, all fats drained from skillet, except 1 Tbs
2 jalapenos, diced
2 tsp. minced garlic
6 oz. cream cheese, softened
1/3 cup shredded sharp cheddar
2-3 Tbs.  chopped cilantro
kosher salt and freshly ground black pepper, to taste

Add jalapenos. garlic and chopped mushrooms stems to reserved bacon fat in skillet; cook over medium heat until jalapenos are slightly softened, 3-4 minutes. Add cream cheese, cheddar, and cilantro stirring until well combined; season to taste with salt and pepper.  Press filling into mushrooms and bake, uncovered, in preheated 350 F. degree oven for 20-25 minutes or until golden brown and mushrooms are tender.  Serve at once.

Spinach Artichoke Portabellos in Tomato Cream Sauce

4 large Portabello mushroom caps, wiped clean with a paper towel
14 oz. can fire-roasted crushed tomatoes (or use diced and puree in a food processor)
1/3 cup – 1/2 cup whipping cream
kosher salt and freshly ground black pepper, to taste

Filling

6 oz. cream cheese
1/3 cup ricotta cheese
2 Tbs. sour cream
1/3 cup grated Parmesan
kosher salt and freshly ground black pepper, to taste
14 oz. can artichoke hearts, chopped
3 Tbs. sliced green olives, drained
1 cup fresh spinach, chopped
2-3 Tbs. shredded Parmesan

Place tomatoes into a large cast iron skillet (12″ works great) and bring to a simmer over medium high heat, cooking until excess moisture from tomatoes evaporates a bit; add cream and turn off heat; season mixture to taste with salt and pepper.

Meanwhile, in a large mixing bowl, combine cream cheese with ricotta, sour cream, and Parmesan; season to taste with salt and pepper.  Stir in artichokes, olives and spinach.  Place mushroom caps into prepared tomato/cream sauce in skillet, then fill each cap with 1/4 of prepared filling.  Place skillet, uncovered, into a preheated 375 degree F.  oven for 20-25 minutes or until mushrooms are hot throughout and tender.  Top with a sprinkle of Parmesan and serve at once.

Now You’re Cookin’,
Chef Alli

 

**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, June 2017. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible! For more information on the events shared in this segment, visit www.kfb.org!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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