Stuffed Mushroom stuffing.......

Toe 49

So I decided to add to my Super Bowl food list and try stuffed mushrooms for the first time. I've got about 30 large white mushrooms with stems, but am looking for a recipe for stuffing them, as well as cooking the BGE style (I have Large, Small and Mini so egg space is not an option). The only thing I do not want (by myself being out-voted) is a recipe which may contain seafood. I also joined in the BGE football pool......[p]Remember.....Patriots are still the Super Bowl Champions....for about 25.5 hours......

BBQfan1

Toe 49,
Can't beat stuffed mushrooms!
May I suggest some of the following......
Stem and scoop the mushrooms, reserve the upper parts of stem. Brush or lightly toss the mushrooms in olive oil.
For stuffing:
- tender parts of mushroom stems
- onion, garlic and/or shallot
- one or two of: proscuitto, smoked ham, crumbled sausage (any style), peameal, Canadian style or regular bacon
- one or two of: monteray jack, provolone, cheddar, havarti or swiss cheese
- bread crumbs
- one or two from: oregano, parsley, cilantro, chives, fresh hot or bell peppers diced
- sea salt (easy if using salty cured meat), pepper
- Other, your choice of: lemon juice, white wine, merlot, chicken or beef broth to moisten the stuffing[p]Take your chosen ingredients and process in food processor until a thick, binding paste (adding the chosen liquid(s) as required). Heap into the hollow of mushroom caps. Grill at about 300 F, shuffling til golden brown, cheese is melted and filling is hot throughout... about 30 minutes.[p]Enjoy with a side dollop of nice garlic mayonnaise (mayo, lemon juice, chopped or roasted garlic, splash tabasco, worcestshire and shallots/chives)........
Just a thought....
Qfan

Big John

BBQfan1,
Great stuffing idea. I will be heading to the grocery store tomorrow after church for the ingredients. It should be a great addition to the stuffed pork tenderloin.[p]Big John

Unknown

Toe 49,[p]This is the one I'll be doing next. From Linda and Phil Hopkins of Smokin' Guns bbq team.[p]Lee[p]Stuffed Mushrooms[p]1 container large mushrooms
1 small package diced pepperoni
1/2 roll Ritz crackers, crushed
1 cup chicken broth
1 medium onion, chopped fine
4 Tablespoon butter
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion salt[p]Wash mushrooms, separate caps from stems. Discard stems.
Melt butter in skillet, add onions and saute until clear. Add pepperoni and saute for about 1-2 minutes.
Mix bouillon cube with about 1 c. water. When dissolved, add to onions and pepperoni (reserve about 1/2 c. of broth). Add Ritz cracker crumbs and spices. Mix well.
Stuff caps with mixture. Put mushrooms in a baking pan. Pour in remaining broth. Bake at 350 degrees for 15-20 minutes.[p]