Gluten allergy in the family, also sometime quick and simple...I was wondering if anyone has any recipes for stuffed mushrooms without bread crumbs or sausage?
We use rice with finely chopped veggies and seasoning of choice, or U can try something with millet. The millet is so mild it can be flavored like anything U want -- say sausage. Then there is always tofu, which can be flavored like anything U want. Tofu can be made to imitate sausage or bacon or chili. Diced red onions are colorful and flavorful.I was wondering if anyone has any recipes for stuffed mushrooms without bread crumbs or sausage?
These are good with or without the crab
Crab Stuffed Mushrooms
1 1/2 pounds (about 24) white mushrooms
4 green onions, chopped
3 cloves garlic, minced
1 tablespoon fresh basil, chopped
1/4 cup fresh cilantro, chopped
1 fresh green chile, seeded and finely chopped
1 pound crab meat, shelled and flaked
1/2 teaspoon Dijon mustard
1 tablespoon ground red pepper
6 ounces quality white cheddar cheese, grated
Wipe the mushrooms clean with a damp paper towel and remove the stems.
Place the mushroom caps on a shallow baking dish.
Mince the stems. Combine all the remaining ingredients, including the
minced stems, and mix well.
Spoon the mixture into the mushroom caps and bake in a preheated 350掳
oven for 15 minutes. Serve warm. Makes about 24 appetizers.
Mouth-Watering Stuffed Mushrooms --
INGREDIENTS
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). 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 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 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.
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Bacon and Cheddar Stuffed Mushrooms --
INGREDIENTS
3 slices bacon
8 crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
3/4 cup shredded Cheddar cheese
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
Preheat oven to 400 degrees F (200 degrees C).
Remove mushroom stems. Set aside caps. Chop the stems.
In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
Bake in the preheated oven 15 minutes, or until the cheese has melted.
Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
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Stuffed Mushrooms with Spinach --
INGREDIENTS
2 tablespoons butter
5 slices bacon
1 (10 ounce) package frozen chopped spinach
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
3/8 cup heavy cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
2 tablespoons butter, melted
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.
Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.
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Crab and Lobster Stuffed Mushrooms --
INGREDIENTS
3/4 cup melted butter, divided
1 pound fresh mushrooms, stems removed
1 cup crushed seasoned croutons
1 cup shredded mozzarella cheese
1 (6 ounce) can crabmeat, drained
1 pound lobster tail, cleaned and chopped
3 tablespoons minced garlic
1/4 cup shredded mozzarella cheese (optional)
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!
STUFFED MUSHROOMS
1 8-oz pkg cream cheese, softened
1 pkg. dry onion soup mix
30 fresh mushrooms, medium sized
Wash mushrooms %26amp; towel dry; take out stems; cut off ends and dice the stems. Mix together cream cheese, diced stems and onion soup mix. Fill mushrooms and bake at 350 for 20 min
try mixing some chopped up (cooked) spinach with some feta cheese. mix with some olive oil, salt, pepper, oregano.
Beer batter, stuff with your favorite cheese! Yummy and dip in butter garlic sauce.
I found two gluten-free recipes for you that don't use sausage...here you go:
Stuffed Mushrooms Recipe #95385
35 min | 10 min prep
2 tablespoons olive oil, divided
6 large mushrooms, stems removed and finely chopped
1/4 onion, finely chopped
1 clove garlic, crushed
2 slices bacon, finely diced
1 small tomato, finely diced
1/2 teaspoon dried herbs
4 tablespoons parmesan cheese
Pre-heat your oven to 190c.
Heat 1 tablespoon of olive oil and gently fry the mushroom stems, onion, garlic and bacon until the onion is softened-about 5 minutes.
Remove from the heat and add the diced tomato and mixed herbs; mix well.
Sprinkle the remaining tablespoon of oil over the mushroom gills, then pile equal amounts of filling into the caps.
Sprinkle with parmesan cheese and bake in a moderate oven for about 20 minutes.
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Low Carb Crab Stuffed Mushrooms Recipe #94656
30 min | 15 min prep
SERVES 6
12 ounces fresh stuffing mushrooms (I use white or baby bella)
1 (6 ounce) can crabmeat
3 scallions, sliced thin
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon paprika, for topping
1/3 cup low-fat mayonnaise or fat-free mayonnaise (use no sugar mayo if available)
1/4 cup parmesan cheese, grated
3 tablespoons parmesan cheese, grated,for topping
black pepper
olive oil
Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
Preheat oven to 350 degrees.
Clean, dry and stem mushrooms; discard stems.
Scoop out and discard gills.
Fill mushrooms with the crabmeat mixture.
Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.
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