Super Stuffed Mushrooms

by Michele Cheplic | More from this Blogger

23 Mar 2008 05:47 PM

What does bacon, goat cheese, crab and black olives have in common? They make tasty additions to stuffed mushroom recipes. (Just ask Aimee.) I wouldn't use all of them in the same recipe, but I have successfully combined two or three of them to make delicious mushroom appetizers.

The first stuffed mushroom recipe I'm sharing comes from a friend of mine who had a version of it at a local restaurant and tried to recreate it in her own kitchen. She served her Pancetta, Pine Nut and Goat Cheese Stuffed Mushrooms at a party she had over the Christmas holidays and it was a hit (especially with me). I've since added it to my appetizer repertoire, but I include a bit of Grana cheese to smooth out the texture.

The second recipe is the stuffed mushroom recipe I have been making for years. I inherited it from my mom who lives in Hawaii, which is why it's no surprise that it includes crabmeat. These days (now that I no longer live in the "Aloha State") I altered the recipe to include imitation crab meat (which is cheaper and easier to get than fresh crabmeat). I also added black olives for added texture and color.

PANCETTA, PINE NUT AND CHEESE STUFFED MUSHROOMS

Ingredients:

24 Mushrooms (either white or crimini with the stems removed)

1 cup Arugula

1/2 cup Extra Virgin Olive Oil

1/4 cup Grana Padano Cheese

1/4 cup Pine Nuts, toasted

8-10 each Pancetta, thinly sliced

6 oz. Goat Cheese

4 oz. Mascarpone Cheese

Salt and Pepper to taste

Directions:

Preheat oven to 375 degrees.

Combine the arugula, olive oil, Grana cheese, and pine nuts in a blender. Blend to pesto consistency and season with salt and pepper. Place aside.

In a medium size sauté pan over medium heat, cook pancetta until crispy, approximately 5-6 minutes. Once the pancetta is cooked, remove from pan, allow to cool, and chop fine.

In a bowl, combine the softened goat cheese and mascarpone. Mix well before adding arugula pesto and chopped pancetta.

Fill mushrooms with goat cheese mixture and place on a parchment lined sheet pan.

Place mushrooms in oven until they are tender and cheese mixture is golden brown, approximately 10-12 minutes.

Serve warm.

CRAB-STUFFED MUSHROOMS

Ingredients:

24 medium-sized mushrooms

1/2 pound imitation crab

1/3 cup finely chopped black olives

1/4 cup mayonnaise

2 tablespoons chopped parsley

2 teaspoons lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Grated Parmesan cheese

Directions:

Preheat oven to 400 degrees.

Remove stems from mushrooms; mince stems.

Place flaked crab into mixing bowl; add minced mushroom stems, olives, mayonnaise, parsley, lemon juice, and garlic and onion powders.

Fill mushrooms caps with mixture. Sprinkle with cheese.

Place on baking sheets. Cover mushrooms with foil and bake 12 to 15 minutes.

Uncover and continue baking until golden brown, about 5 more minutes.

Serve immediately.

Related Articles:

Aimee's Inside Out Stuffed Mushrooms

Olive Garden's Portobello Mushrooms Stuffed with Italian Sausage

Cajun-Style Stuffed Mushrooms

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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