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Lookin for Stuffed Shroom recipe

Brokersmoker
Brokersmoker Posts: 646
edited November -0001 in EggHead Forum
Anyboby have a good stuffed mushroom recipe for the egg? Just tried the "Sandbagger's Stuffed Shrooms" recipe from "The Cookbook for Eggheads". Looking for another one to try.
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    I like to make a crab stuffiang w/ cream cheese and seasonings. This also is a great appeteaser.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=460522&catid=1a
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  • Hoss
    Hoss Posts: 14,600
    Luv dem snails!!! :woohoo:
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Hi Brokersmoker,

    This one is in the recipe section and looks good.
    Bacon Wrapped, Cheese Stuffed Mushrooms

    More recipes HERE, HERE, HERE, HERE, HERE, HERE, HERE, HERE, and HERE. LOL. In theory over 7000 Stuffed Mushroom recipes. Be sure to post results, Enjoy!

    Gator

     
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    SMOTHERED PORTABELLA MUSHROOM CAPS
    North Portage Smoke-Shack
    From JB with inspiration from Pat in Melbourn, FL

    1)) Start with 4 to 6 large caps (about 12 to 16 oz.), stems removed.
    Mix together about 2 T. olive oil, about 1/2 C. red wine, a dash of salt and fresh ground mixed pepper. Put mushrooms and the mix in a sealed bag, turning to coat well, and refrigerate for at least an hour.

    2)) Fire the Egg and stabilize at 400 F.

    Meanwhile:
    Sauté your choice of a topping in about 1 T. olive oil.
    I like a mix of onion, garlic, sweet peppers, mild peppers and a bit of hot pepper.

    3)) Using a raised grid (3-1/2 to 4"), cook direct with "gill side" down for about 8 to 10 minutes.

    4)) Remove, flip and top the caps like a pizza.
    My toppings (most often used) are a thin smearing of "Clasico" Basel Pesto, the saute' mix and then topped with a mix of cheeses (chedder, motzarella, jack and fetta.

    5)) Return to the grill, cooking until the cheese is bubbley (about 5 minutes).
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  • vidalia1
    vidalia1 Posts: 7,092
    These are from The Pioneer Woman blog. We made them the other day and they are outstanding. We did them in the mini BGE in a CI skillet.

    Brie Stuffed Mushrooms

    Ingredients

    1 package White Button Mushrooms, Washed And Stems Removed
    4 cloves Garlic, Minced
    ¼ cups Flat-leaf Parsley, Chopped
    4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
    Splash Of White Wine (optional)
    1 slice (wedge) Of Brie Cheese

    Preparation Instructions

    Preheat oven to 350 degrees
    Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.
    In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.
    Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.
    Top mushrooms with parsley/garlic mixture.
    Place into the oven for 15 minutes, or until brie is melted.
    Note: mushrooms are best when they’ve been allowed to cool slightly. Deeelicious
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