How To make Oriental Stuffed Mushrooms
2 tb Fresh lemon juice
24 lg Mushroom stemmed *
3 sl Lean bacon
1/4 c Minced onion
4 ts Minced garlic
2 tb Soy sauce
1 tb Sesame seeds, toasted
-lightly 1/2 c Fine fresh bread crumbs
1 tb Bread crumbs for garnish
Pepper to taste 1 Scallion, sliced thin, for
-garnish * Chop stems and leave caps whole In a large saucepan, combine 6 cups water with the lemon juice, add the mushroom caps, and bring the liquid to a boil. Simmer the mushroom caps for 6 mintues, transfer tham to paper towels, and let them drain. (Blanching the mushroom caps will prevent them from wrinkling while they are baking.) In a skillet, cook the bacon over moderate heat until it is crisp, transfer it to paper towels, and let it drain. Pour off all but 1-1/2 tbsp of the fat from the skillet, in the remaining fat cook the onion, the garlic, and the mushroom stems over moderately low heat,stirring, until the vegetables are softened, and add the soy sauce, the sesame seeds, 1/2 cup of the bread crumbs, the bacon, crumbled, and pepper to taste. Cook the mixture, stirring, for 1 minutes, or until it is slightly dry, divide it among the mushroom caps, mounding it, and transfer the stuffed mushrooms to a jelly-roll pan. The mushrooms may be prepared up to this point 1 day in advance and kept covered tightly with plastic wrap and chilled. Sprinkle the remaining 1 tbsp bread crumbs over the mushrooms and bake the mushrooms in the middle of a preheated 325 F oven for 7 minutes, or until the filling is heated through. To make the filling crisper, the cooked mushrooms may be put under a preheated broiler about 4 inches from the heat for 1 minute. Garnish the mushrooms with the scallion. Makes 24 stuffed mushrooms. Origin: Cookbook Digest Nov/Dec 1991 Shared by: Sharon Stevens.
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Chilli Cheese Stuffed Mushroom | Veg Starter Recipe | Restaurant style chilli mushroom |
: Chilli cheese stuffed mushroom :
- Indo-Chinese cuisine
- Vegetarian recipe
- Served as starter and also main course
- Simple and quick recipe
- Very delicious in taste
- Prepared with mushrooms , cheese and a few spices
- Takes around 20 minutes to make
- Alternative of Chilli chicken/Chilli Soyabin
You can garnish it with chopped spring onion on the top or serve it as it is. It tastes heavenly. If you are carving for some Chinese food but can't eat non-veg for some reasons. Then please go for this recipe. It requires very less time to prepare but super delicious and fulfilling. From kids to elders - everybody gonna love this. Now you can easily prepare this popular recipe at home.
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Giada De Laurentiis' Stuffed Mushrooms | Everyday Italian | Food Network
Giada's stuffed mushrooms are sure to be a hit at your next gathering!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Stuffed Mushrooms
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 28 mushroomsIngredients
Deselect All
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
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Giada De Laurentiis' Stuffed Mushrooms | Everyday Italian | Food Network