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I would love a GREAT stuffed mushroom recipe!

BootlegBootleg Posts: 49
edited 11:16AM in EggHead Forum
Much appreciated!

Bootleg BBQ


  • BENTEBENTE Posts: 8,337

    Mushrooms, Button, Stuffed, Bryan

    Good appetizer or snack to eat while you cook something else. Good for parties also.

    1 Package of Mushrooms
    8 oz Cream Cheese
    8 oz Imitation Crab Meat (or real crab meat if you feel up to it) - Diced

    Preparation Directions:
    1 Remove the stems from the mushrooms. I usually dice the stems and mix with the meat and cheese.
    2 Mix the Imitation Crab meat and cream cheese (and diced stems).
    Cooking Directions:
    1 Stuff each mushroom cap with the cheese/crab meat mixture.
    2 Put in a wire basket or carefully place in a grilling wok.
    3 Cook until cheese has melted good, then serve. It's that simple.

    Servings: 1

    Recipe Type
    Side Dish, Vegetarian

    Recipe Source
    Author: Bryan [email protected]

    Source: BGE Forum, Bryan

    Buddy Crumpler, "Real Southern Grillin'"

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • AZRPAZRP Posts: 10,116
    I hollow out the shrooms with a mellonballer, then mix half and half by volume Italian sausage and cheddar cheese and a couple Tbs of Newman's Own marinara sauce for the filling. 350 indirect until they reach 165 internal. -RP
  • Richard FlRichard Fl Posts: 8,248
    Appetizer, Mushrooms, Stuffed

    36 Large Mushrooms, White
    8 Oz. Cream Cheese
    1 Large Spanish Onion,Finely Diced
    1 4 Ozs Can Water Chestnuts, Chopped Fine
    1/2 Cup Parsley, Chopped
    1/2 Cup Parmesan Cheese, Grated
    3/4 Lb. Crab Meat, Chopped
    1 Tbs. Garlic, Minced
    1/4 Cup Milk
    1/4 Cup Wine, Sweet
    3/4 Cup Bread Crumbs, Fine
    3 Tbs. Soy Sauce/Worchestire Sauce
    Mushroom Stems, Chopped
    1/2 Cup Artichoke Hearts, Marinated,Chopped
    Pepper To Taste

    1 Saute onion in olive oil/butter. When transparent add water chestnuts, parsley, crab meat, seasoning, artichoke hearts and mushroom stems.
    2 Add cooked ingredients to mixing bowl with cream cheese, bread crumbs, milk. Mix thoroughly, add grated cheese. With large pastry bag and large 1" tip, fill the mushroom caps.
    3 Bake @ 400°F indirect 15-20 minutes---325°F for 20-30 minutes. Add small pad butter before cooking. Mozerella cheese may be added on top toward end of cook.

    Recipe Type

    Recipe Source
    Source: Richard Howe
  • Car Wash MikeCar Wash Mike Posts: 11,244
    I won a contest with these.
    Portabellos in WishBone Italian Dressing (robust) marinated gill side up for about an hour.
    Brown JD Maple Sausage.
    Cook mushrooms gill side down for about 10-15 minutes. 250 temp.
    Flip, add browned sausage, then cheese as you please.


  • BootlegBootleg Posts: 49
    Thanks guys! I have saved all of them and can't wait to try them out!

    Bootleg BBQ
  • Mike in AbitaMike in Abita Posts: 3,302
    I'm not sure if this qualifies, but it is how I like em. Sorta a Mushrooms Caprese. Clean out the cap, drizzle a little EVOO, fresh basil and tomatoes, top it all with Fontina and the rub of your choice.

  • Michael BMichael B Posts: 986
    Grilled Stuffed Portabello Mushrooms

    • 4 large portabello mushrooms
    • 10-12 ounces baby spinach, washed
    • Extra virgin olive oil
    • 1/2 cup onion, finely chopped
    • 2 teaspoons finely chopped garlic
    • 1 cup finely diced ripe tomatoes
    • 1/4 cup oil packed, sun dried tomatoes, thinley sliced
    • 1/4 cup pitted and coarsely chopped Kalamata olives
    • Kosher salt
    • Freshly ground black pepper
    • 1/4 cup fine, soft bread crumbs

    Cook the spinach in a saucepan for 1 to 2 minutes over high heat until wilted, stiring frequently.
    Place spinach in a sieve and drain until cooled.
    Squeeze the extra liquid with your hand, then roughly chop the spinach.
    You should have about 1 cup.
    Warm 2 tablespoons of olive oil over medium heat.
    Add the onion and cook until golden, about 5 minutes.
    Add the garlic and cook for about 30 sevonds.
    Add the diced tomatoes and cook for 1 minute.
    Add the spinach, sun-dried tomatoes, olives, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
    Cook 1 to 2 minutes until all the moisture has evaporated.
    Remove and set aside.
    Remove and discard the mushroom stems.
    Carefully scrape out the black gills and discard.
    Brush olive oil on mushroom caps and season with 1/4 teaspoon salt.
    Grill smooth side up over medium heat until well marked. About 5 minutes.
    Place on work surface, smooth stde down.
    Spoon spinach mixture into mushrooms.
    In small mixing bowl, combine bread crumbs with 1 tablespoon EVOO, salt and pepper.
    Top spinach with bread crumb mixture.
    Place stuffed mushroom caps on grill an additional 5-10 minutes until the crumbs are browned and the mushrooms are tender.
    Remove from heat and serve.
  • Cpt'n CookCpt'n Cook Posts: 1,917
    Hold on we're not done yet!

    Try mixing some Rondell(sp?) cheese with chopped-up mushroom stems and a little bread crumbes,a wee drop of evoo on each shroom and top with a small square of bacon. Cook as above
  • i stuffed some baby portabellas with some abt filling, topped with pulled pork, and put a couple of jalapeno strips over the top.

  • BENTEBENTE Posts: 8,337
    have not seen you around these parts in awhile... good to see you again ;)

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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