STUFFED ZUCCHINI MUSHROOM

Using wild mushrooms instead of ground meat in this classic Turkish dish creates a light, tasty vegetable dish. Serve Mushroom-Stuffed Zucchini cold as an appetizer

5 medium-size zucchini
1 cup Parity's Poiypore (page 200), made with finely chapped mushrooms
'A cup cooked brown rice '/s cup Wild Tomato Sauce (page 94) 'A cup fresh dill leaves, chopped 'A cup fresh mint leaves, chopped
2 cloves garlic, chopped
1 teaspoon Vege-Sal or ¥2 teaspoon salt, or to taste I teaspoon freshly ground black pepper (16 teaspoon peppercorns), or to taste I tablespoon olive oil
3 cups water, or as needed

1. Cut the zucchini in half lengthwise and scoop out the inside*, leaving a >4-inch-thick shell to stuff. An apple corer is the best implement for this, hut a serrated grapefruit spoon or regular spoon will also work. Reserve the zucchini pulp for another use.

2. In a medium-size bowl, mix together the remaining ingredients except the olive oil and water and stuff the zucchinis. Dot the top of the stuffed zucchini with the olive oil.

3. Place the zucchini boats on a steamer rack and steam until the zucchini are tender, about 20 minutes.

Pesto Stuffed Mushrooms

Ingredients:

1 c Italian bread crumbs
1/2 c Pesto
2 tb Prepared horseradish
1 lb Fresh mushrooms
Pimientos

Directions:

Wash and stem the mushrooms and allow to dry. Combine bread crumbs and pesto; mix well. Add horseradish and blend thoroughly. Pack each mushroom cap, mounding with the pesto mixture.

If serving cold, lay a small piece of pimiento across top for color, and serve. If you'd like to serve them hot, omit the pimento; place in a 350F oven and bake for 15 minutes. Serve immediately.

Tasty Stuffed Mushrooms

What You Need:

White whole Mushrooms

olive oil

Cheese –(best if using cream cheese and Parmesan cheese (may be the kraft powdered one)

1/4 cup red onion

diced garlic about one tbsp

bread crumbs (we used italian bread crumbs)

parsley, paprika to garnish

What to Do

*preheat oven at 350*

First wash the mushrooms really well. You can do this by using a damp cloth and rubbing the dirt off the mushrooms. Next de-stem the mushrooms. Leave the stems on one side and the mushrooms caps on another side.

Using a knife or a food chopper, dice the mushrooms stems. Next, dice the onion and the garlic. Combine the two with the mushrooms and mix the mixture with a spoon.

Now get the small package of cream cheese and slightly melt it in the microwave. Take it out, and mix it into the mushroom stem mixture. Add in the Parmesan cheese (however much you want to put in) and mix. Note: in the picture, we didn’t use cream cheese bc we did not have any. instead we put in mozzarella cheese.

Next, with a spoon, spoon the mixture into the mushroom caps. It’s ok if it’s a little overflowing. Make sure though, that you pack it in there well. You can do this by using the back of a spoon and patting it in. This is to ensure that the mixture will not pop out for the next step you’re about to do. Oh yes..and more than not, you’re going to end up with lots of leftovers of the mixture. You can later use these as a topping for bread…freeze it for stuffing mushrooms later…whatever.

Jen’s Mock Stuffed Mushrooms

INGREDIENTS:

6 regular mushrooms (are they called button?)

2 tablespoons butter

1/2 teaspoon garlic powder

1/4 cup bread crumbs (seasoned bread crumbs are the best)

1/4 cup shredded cheese (mozzerella, parmesan, romano, etc.) I used romano here.

DIRECTIONS:

In medium frying pan melt butter over medium heat. Add mushrooms, sprinkle with garlic, and saute until shrinky (you're going to hate the terms I use... ha ha). Add bread crumbs and cheese and stir until bread crumbs soak up juices and cheese melts.

Source: http://jenshomecookin.blogspot.com/2008/02/jens-mock-stuffed-mushrooms.html

Goat Cheese Stuffed Mushrooms

Ingredients

• Olive oil, for baking sheet
• 3 slices white sandwich bread
• 1 small garlic clove, coarsely chopped
• 1 log (5 ounces) soft goat cheese, crumbled
• 1/2 cup fresh parsley leaves
• 1/4 teaspoon red-pepper flakes
• Coarse salt
• 2 packages (10 ounces each) white button mushrooms, stems removed

Add freshly ground coriander after the vegetables soften.

Salt and pepper to taste - cool on plate.

Prepare mushrooms by drizzling a bit of olive oil and baking them in a 400 degree oven for about 5 - 10 minutes until just barely cooked.

Mix most of the cooled fennel/leek mixture with fresh goat cheese - stuff mushroom caps.

Place stuffed mushroom caps under the broiler for about a minute until the cheese starts to melt.

Top the goat cheese stuffed mushrooms with remaining fennel/leek mixture and serve hot. 

Sources: http://www.marthastewart.com/recipe/goat-cheese-stuffed-mushrooms

http://www.flickr.com/photos/bellabaci/240724501/

Stuffed Baby Portobello Mushrooms

photo: Chrysophylax

Ingredients

• 5 whole heads of garlic
• 1/4 cup olive oil, plus
• 2-3 tablespoons olive oil, for drizzling
• 2 sprigs fresh rosemary
• 1 1/2 tablespoons chopped fresh rosemary
• 1 lemon, juice and zest of
• 1 1/2 cups crumbled feta cheese
• 1 cup garlic toast, crumbs (from packaged garlic toasts from grocery deli)
• salt & pepper
• 12 small portabella mushroom caps
• 12 slices prosciutto
• 2-3 tablespoons olive oil, for drizzling
• salt and pepper
• 3-4 tablespoons chicken stock

Directions

1. STUFFING: Preheat oven to 400 degrees.

2. Cut the top off the heads of garlic,and place on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Place the 2 sprigs of rosemary on top and wrap the foil around tightly.Roast in the oven for 1 hour.

3. Squeeze the pulp from the garlic heads into a bowl. Mix in 1/4 cup olive oil, chopped rosemary, lemon zest, juice from half the lemon, feta cheese, and garlic toast crumbs. Sprinkle with salt and pepper.

4. Note:Stuffing can be made a day ahead. However, do not mix toast crumbs into the mixture until ready to stuff.

5. MUSHROOMS: Preheat oven to 400 degrees.

6. Fill mushroom caps with stuffing, and wrap with a prosciutto slice. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper.

7. Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.

8. Spoon pan juices over the mushrooms, re-cover and bake 10-15 minutes more. Baste again, then broil uncovered for 2-3 minutes until prosciutto is brown and crisp.

Source: http://www.recipezaar.com/180410

Chinese Stuffed Mushroom

photo by stu_spivack 

Ingredients
24.00    Fresh mushrooms (about 1 lb)
    6.00 oz Uncooked, boneless lean pork
    0.25 c  Drained whole water
            Chestnuts
    3.00    Green onions
    0.50    Small red or green pepper,
            - seeded
    1.00 sm Stalk celery
    1.00 ts Cornstarch
    1.00 ts Grated, pared fresh ginger
            - root
    2.00 ts Rice wine or dry sherry
    1.00 ts Soy sauce
    0.50 ts Hoi sin sauce
    1.00    Egg white
    3.00 c  Vegetable oil
    0.50 c  All-purpose flour
    0.50 c  Cornstarch
    0.50 c  All-purpose flour
    1.50 ts Baking powder
    0.75 ts Salt
    0.50 c  Milk
    0.33 c  Water

Directions

FOR MUSHROOMS:
1. Clean mushrooms by wiping with a damp cloth. Remove
   stems, chop stems finely and transfer to large bowl.

2. Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or
   in food processor.  Add to chopped mushroom stems.  Add cornstarch,
   ginger, wine, soy and hoi sin sauces and egg white.  Mix well.

3. Spoon pork mixture into cavities of mushroom caps, mounding mixture
   in center.

4. Heat oil in wok over high heat until it reaches 375
   degrees F.

5. Prepare batter. Carefully dip mushrooms in flour then    in batter, coating completely. Fry 6 or 8 mushrooms at a time in hot
   oil until golden, about 5 minutes. Drain on absorbent paper. FOR
   BATTER:

6. Combine cornstarch flour, baking powder and salt in bowl.
   Blend in milk and water.
Serves: 2 dozen