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Trusted Contributor
Posts: 1,150
Registered: ‎03-09-2010
Jayne Brown's recipe for stuffed mushrooms is dee-licious!!! After removing cooked bacon slices, add garlic, shallots and thawed/drained, chopped spinach until limp. Then the chopped button stems are added, along with S &P, and cooked for a few minutes. Hit with a splash of sherry and remove from heat when the liquid has evaporated and the mushrooms are tender. When this mixture has cooled, gently add cream cheese/blue cheese (mixed separately in a bowl) and the crisp bacon to it. You pre-cook mushroom caps for a few minutes separately (flipping over so that pre-heating ends with the de-stemmed side facing up). Remove from oven and stuff with cheese-spinach mixture and bake until caps turn golden brown and stuffing is heated through. Here is the link for the exact amounts: http://community.qvc.com/blogs/recipe/topic/457278/mushrooms-stuffed-with-cream-cheese-bacon.aspx
Trusted Contributor
Posts: 1,782
Registered: ‎03-11-2010

So, this is not so much of a real recipe, but just a thing that Ihave made for years and everyone always raves about them. Excuse the less-than-specific terms, but it depends on how many mushrooms I make:

I use the button mushrooms and wash and break the stems off. Then, in a bowl I mix a big "blop" of mayonnaise, a handful of shredded cheddar cheese and some bacon bits (I use the "real" one, not the Bac-os type). I mix that up and spoon it in to the caps. if I need more, I mix more. Then I put a layer of more cheese on the top - bake at 325 for about 20 minutes to let the cheese get good and melty.

I know it sounds silly, but, like I said, I am always asked to bring them to parties and they are the first to disappear.

Respected Contributor
Posts: 2,947
Registered: ‎03-14-2010

The White Cheddar Stuffed Mushrooms at Longhorn Steakhouse are delicious and one of their most popular items.

Grill the jumbo mushroom caps for a couple of minutes.

White fondue sauce (recipe below)

Boursin Gourmet Herb Spread

Panko breadcrumbs

Grated parmesan cheese

Provolone cheese

Don't have the exact amounts of those, just eyeball to your liking.

Put the white fondue cheese sauce on the bottom of the dish. Stuff the mushrooms with th herb cheese, top that with the panko breadcrumbs that have been mixed with the parmesan, top off with the provolone and broil until melted.

Fondue:

1/2 c milk

1/4 c white wine

1/2 tea worcestershire sauce

1/4 tea dry mustard

dash pepper

1 cup mayo

2 cups vermont white cheddar cheese

Mix it all together in the top of a double boiler over simmering water. Cook, stirring occasionally, about 20 min or until cheese is melted and mixture is hot.

Super Contributor
Posts: 488
Registered: ‎04-06-2010

Thank you minkbunny for posting the recipe for me. Smiley Happy The only thing I change in it is to use regular pork sausage...I use Jimmy Dean. We don't care for the hot sausage. Also , I leave out the wine. I hope y'all will try 'em. They're GREAT!!

Honored Contributor
Posts: 10,620
Registered: ‎09-22-2010

We stuff mushrooms with a crab spread.