Stuffed Mushrooms

The mushroom lives in its own biological kingdom. That means it is not a plant, so it has a very different nutrition profile to that of fruit and vegetables. Whatever your favorite mushrooms are – crimini, enoki, oyster, portobello, shiitake or white button – all mushrooms are loaded with essential nutrients!

Stuffed Mushrooms

Some of the many health benefits of mushrooms are:
- Weight management: Substituting red meat with white button mushrooms can help enhance weight loss.
- Improved nutrition: Mushroom consumption is associated with better diet quality and improved nutrition.
- Mushrooms consumption help with increasing vitamin D levels through your diet. Mushrooms are the only non-animal food to have natural vitamin D, generated automatically when they are exposed to light.
- The mushroom has all the attributes of a superfood – nutrient-rich, flavor-rich, low in kilojoules, high in bioactive compounds, antioxidants, convenient and affordable.

Information regarding mushroom health benefits – Retrieved on August 31, 2013

Stuffed mushrooms are a fabulous appetizer for any occasion. The recipe I am happy to share with our readers today is worth a try!

Ingredients:

8 large white mushrooms
1.3 pound ground beef
1 medium onion
4 cloves garlic1 egg yolk from a large egg
1/2 cup white cooking wine
10 ounces cream cheese

8 ounces yellow cheddar cheese
1/2 cup basting oil
salt and pepper to taste
small bunch of parsley for garnish

Stuffed Mushrooms

How to prepare stuffed mushrooms:

1. Wash mushrooms in cold water, then pat dry gently with a paper towel. Cut off stems. Set mushroom cups aside.

2. Finely chop mushroom stems and set aside.

Stuffed Mushrooms

3. In a dutch oven crumble the ground meet and brown it (no oil needed). Once done, remove from the dutch oven, transfer to a bowl and allow to cool.

4. Finely dice onion and garlic. To the same dutch oven where you browned the ground meet, add onions and cook on medium heat till translucent (about 2 minutes), then add garlic and cook for another minute or so.

5. Pour white cooking wine to deglaze the bottom of the dutch oven, cook till liquid evaporates.

Stuffed Mushrooms

6. Now add chopped mushroom stems, season with salt and pepper to taste, mix everything and cook for a few minutes. Turn off the heat and transfer the mixture to a plate to cool.

7. Shred the cheddar cheese. In a separate small bowl mix egg yolk, cream cheese and shredded cheddar cheese.

Stuffed Mushrooms

Stuffed Mushrooms

8. Add mushroom stems/onion mixture to a bowl with cooled meet, mix then add cheese/egg yolk mixture. Mix well.

9. Poor 2 table spoons of basting oil into a baking dish and using a pastry brush, oil the bottom of the dish.

Stuffed Mushrooms

10. Preheat oven to 350F.

11. Meanwhile, using the same pastry brush, oil the outside of each mushroom cup.

12. Spoon stuffing into the cavity of each mushroom cup creating a mound over the top. Press lightly while stuffing. Arrange stuffed mushrooms in a baking dish.

Stuffed Mushrooms

13. Bake stuffed mushrooms at 350F for 25 minutes or until golden-brown color develops.

Stuffed Mushrooms

14. Remove from the oven and let cool for 10 minutes before transferring to a serving platter.

15. Finely chop parsley leaves and garnish the stuffed mushrooms.

Stuffed Mushrooms

These mushrooms are full of goodness and favor!

Stuffed Mushrooms

 

Enjoy!

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Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Stuffed mushrooms are a fabulous appetizer for any occasion. The recipe I am happy to share with our readers today is worth a try!
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 8
Ingredients
  • 8 large white mushrooms
  • 1.3 pound ground beef
  • 1 medium onion
  • 4 cloves garlic1 egg yolk from a large egg
  • ½ cup white cooking wine
  • 10 ounces cream cheese
  • 8 ounces yellow cheddar cheese
  • ½ cup basting oil
  • salt and pepper to taste
  • small bunch of parsley for garnish
Instructions
  1. Wash mushrooms in cold water, then pat dry gently with a paper towel. Cut off stems. Set mushroom caps aside.
  2. Finely chop mushroom stems and set aside.
  3. In a dutch oven crumble the ground meet and brown (no oil needed). Once done, remove from the dutch oven and transfer to a bowl and set aside to cool.
  4. Finely dice onion and garlic. To the same dutch oven where you browned the ground meet, add onions, cook on medium heat till translucent (about 2 minutes), then add garlic and cook for another minute or so.
  5. Pour white cooking wine to deglaze the bottom of the dutch oven, cook till liquid evaporates.
  6. Now add chopped mushroom stems, season with salt and pepper to taste, mix everything and cook for a few minutes. Turn off the heat and transfer the mixture to a plate to cool.
  7. Shred the cheddar cheese. In a separate small bowl mix together egg yolk, cream cheese and shredded cheddar cheese.
  8. Add mushroom stems/onion mixture to a bowl with cooled meet, mix then add cheese/egg yolk mixture. Mix well.
  9. Poor 2 table spoons of basting oil into a baking dish and using a pastry brush oil the bottom of the dish.
  10. Preheat oven to 350F.
  11. Meanwhile, using the same pastry brush, oil the outside of each mushroom cup creating a mound over the top. Press lightly while stuffing.
  12. Spoon stuffing into the cavity of each mushroom cup. Arrange mushrooms in a baking dish.
  13. Bake stuffed mushrooms at 350F for 25 minutes or until golden-brown color develops.
  14. Remove from the oven and let cool for 10 minutes before transferring to a serving platter.
  15. Finely chop parsley leaves and garnish the stuffed mushrooms.

 

Comments

  1. My hero Jacques Pepin made a Buche de Noel (a Yule log) which he decorated with meiungre mushrooms, first time I ever saw them. Given your love of the forest, that would be an awesome dessert to try. And if Jacques Pepin made it, it is not very complicated.I watched an episode of Top Chef Masters where another one of my chef heroes, Hubert Keller, had to make a dessert for Girl Scouts. He won by making meiungre swans. What girl would not fall for that?! This one sure did!

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