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Stuffed Mushrooms IV

SUBMITTED BY: Jennifer

"An 18th Century recipe that I have altered slightly. Better make a double batch because these go fast. Sausage can be substituted for ground beef if you'd like."
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 12 fresh mushrooms
  • 1/2 pound ground beef
  • 1 tablespoon minced onion
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1/4 cup bread crumbs
  • salt and pepper to taste
  • 1/4 cup heavy cream
  • 1/4 cup butter, melted
  • 1 teaspoon chili powder

DIRECTIONS

  1. Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
  2. In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
  3. Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
  4. Bake for 20 to 25 minutes in the preheated oven.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2003 by DIETZEN
Outstanding-more than a few gourmets at a recent party advised these were the best sausage mushrooms ever! I used Bob Evans sage bulk sausage,italian seasoned bread crumbs,minced red pepper, and a good dash of Emeril's essence as well as the standard recipe items. I also topped them with gruyere cheese and parmesan before baking. FYI I made this 4 hours in advance,melted butter in a casserole placed them in the casserole and refrigerated until ready to bake and serve. Sooo easy and so many wows!

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2003 by MOMOFADDY
Oh my, just fabulous! I doubled the recipe and used sausage instead of beef. Next time I will omit the butter in the mixture, as it was somewhat greasy. There was a lot of the mixture left over after stuffing so a couple of nephews used that to spread on crackers. It makes a wonderful spread, so from now on I may just bake the filling in a casserole dish and serve as a dip. 5 stars plus!

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2002 by KJGRABILL
My husbands family get togethers are always an aggrevation for me. I never know what to take and then usually end up taking home more than half of what I brought (after it has set out all day) and throwing it away. I took these and everyone raved! I substituted sausage, used seasoned bread crumbs and put swiss cheese x's across the tops. I also used a mini chopper to grind the sausage finely. This really made the recipe simple, because I did not have to stand over the sausage chopping with a spatula to keep it from clumping into big pieces. 5 giant stars from me and my husbands super picky family!

7 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 108

  • Total Fat: 9.1g
  • Cholesterol: 31mg
  • Sodium: 181mg
  • Total Carbs: 2.8g
  •     Dietary Fiber: 0.4g
  • Protein: 4.2g

VIEW DETAILED NUTRITION

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