Stuffed mushrooms (original recipe)

snooway (66) in food • 7 years ago (edited)

Today I opened my fridge looking at what I had and thinking about what to make for dinner. I decided to try making stuffed mushrooms for the first time. They turned out pretty well but I think next time I need more seasoning.

Ingredients

Beef mince approx. 200 g
1/2 onion chopped finely
1/2 zucchini chopped finely. I saved a few slices for baking to place on top of the mushrooms
1 egg
6 Portobello mushrooms (or any flat mushrooms), washed with stems removed

seasoning

One tbsp of barbecue sauce
1/3 cup of pasta sauce
Dash of black pepper
Dash of Salt
Dash of Mixed herbs

Olive oil
Parmesan cheese, shaved

Method

To make the filling, marinate the beef mince with the seasoning listed above along with the chopped onion for about 20 minutes
Add zucchini to the filling and then the egg
Scoop the filling on the mushrooms
Drizzle some olive oil before placing in the oven at 180 degrees for 15 minutes
Sprinkle Parmesan cheese shavings over the mushrooms and place back in oven for about 5 minutes.

@snooway

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7 years ago by snooway (66)

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kouba01 (81) · 7 years ago

This is a favorite recipe that I have made several times and I never have any leftovers. Even my young son loves the flavorfull filling. These are great to bring to get togethers. I usually prepare the stuffing and put into a ziplock and assemble them when I arrive. Just snip off the corner of the ziplock, fill the mushrooms like a pastry and pop in the oven. Adjustments I make are I add crabmeat to the mixture which I find adds a little more substance to an otherwise very creamy filling. I like to sprinkle with parmesan cheese before putting them in the oven which adds a nice touch. A trick I use is to use smaller mushrooms so there is a good balance between mushroom and the amount of filling. I tried larger ones one time and it almost seemed like each bite was just a bit too full of creamy mixture. I also lightly butter the mushrooms before baking which keeps them from drying out. Last trick is I bake them in mini muffin tin pans. They hold the smaller mushrooms perfectly and the pans keep the mushrooms from tipping over and rolling around. The cayenne pepper gives just the perfect amount of kick to this recipe.

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snooway (66) · 7 years ago

Thanks for sharing your take on stuffed mushrooms. I didn't have any butter in my fridge but I agree that butter would make it even tastier! Also cayenne pepper for a kick!

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abasinkanga (61) · 7 years ago

Oh! You mean to tell me you cooked this out of your head, and not that you followed any laid out recipe? You are some genius cook!

I have never been a fan of mushrooms, though i love to have them in my pizza with gruyere, but looking at your photos, your stuffed mushroom dish, just looks like a relishing delicacy, my mouth is already watering... But to what end? (Or can i really get some sent to me here all the way in West Africa? i wish)
I look forward to more of your excellent dishes, hopefully i will learn some really cool cooking tips from you. I am following your account.
Kudos!
Please accept this gift

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snooway (66) · 7 years ago

Thanks for your kind words. I didn't like mushrooms as a child but I love them now. Yes I made up this recipe by using what limited ingredients and seasoning I had. I am currently living in an air bnb place so I don't have all the usual stock of seasoning I have at my home.