1 and half pak of philadelphia cheese
1 pak jemmy dean hot sausage
10 fresh green onions
Leave the cheese out for about 30 minutes to soft.
cook the sausage, in the mean time chop the onions.Add all the ingredients ina bowl and mix. This is really good with mushrooms!
Where can I get some really good stuffed mushroom recipes?
Stuffed Mushrooms
3 Tablespoon Butter
1/4 Cup Finely chopped onion
1/2 Cup Finely chopped green pepper
1/4 Cup Finely chopped celery
1 Package (3-oz) cream cheese, soft
1/3 Cup Dry bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Tablespoon Lemon juice
1 Teaspoon Worchestershire Sauce
16 Mushroom caps
PaprikaOven method: (27 minutes cooking time) Melt butter in small skillet over medium heat, about 1 minute, add onion, green pepper, and celery. Saute' until tender, about 6 minutes. Combine onion mixture, cream cheese, bread crumbs, salt, pepper, lemon juice, and worcestershire sauce in bowl. Mix well. Fill mushroom caps heaping full of mixture. Place in greased 8 inch square baking pan. Sprinkle with paprika. Bake in 350-degree oven for 20 minute
Where can I get some really good stuffed mushroom recipes?
This is one of my favs:
Clean mushrooms (stuffing size - remove stems). Brown turkey sausage (hot or mild), 1 chopped red pepper, 2 gloves of garlic together. Add mushroom stems and 2-3 oz. cream cheese to skillet. When cream cheese melts and all ingredients are mixed together, add italian bread crumbs. Scoop into mushroom caps. Place stuff mushrooms in baking dish (lasagna size!). Add a little water to bottom. Then add mozzarella cheese to top of caps and bake 375 till cheese melts.
I'm sorry I don't have a more detailed measuring system for you - I add my own as I go along.
Do this:
1 can crab meat
1 package imitation crab
1 package cream cheese, softened!!!
1 bunch green onions, diced small
2-3 cloves garlic
1 bag shredded mozzrella
1 package croutons (seasoned)
Mix cream cheese, garlic, green onions and 1 cup shredded mozzarella together in a bowl. Add in drained can of crab meat and chopped up package of imitation crab meat and 1/2 the bag of croutons. Mix with your hands. You'll really need to 'get in there' and mix it all up. Add 1/4 cup hot water if you need liquid to help the process along.
Mix until fully combined but don't break up the meat too much.
Stuff your mushroom caps with this and sit them side by side, about 12-14, or more!, in a baking dish and cover them with the rest of the shredded mozzarella.
COVER with tin foil and bake in 350 oven for 25 mins.
The internet is full of different food websites. My favorite is www.epicurious.com and I also use www.foodnetwork.com, www.allrecipes.com, and www.recipezaar.com
I agree that allrecipes.com is a great source, but as long as the base is cream cheese and you mix in some breadcrumbs, you can do anything. Add bacon and a little cheddar, or crab meat and a little Old Bay Seasoning, or sausage and oregano, it's really easy - just pick a spice and an ingredient (or two) and you are all set.
Shrimpcargot --
INGREDIENTS
1/4 cup butter
2 cloves garlic, minced
6 peeled and deveined large shrimp (21 to 25 per lb)
6 mushrooms, stems removed
2 tablespoons shredded mozzarella cheese
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese.
Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.
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Bob's Stuffed Mushrooms --
INGREDIENTS
20 mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
1/2 cup melted butter
1 small onion, chopped
1/2 cup grated Parmesan cheese
3/4 cup Italian bread crumbs
2 cloves garlic, minced
2 tablespoons dried parsley
2 tablespoons Italian seasoning
1/2 tablespoon ground black pepper
1/2 cup shredded mozzarella cheese
1 cup melted butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.
Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.
Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.
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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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