Best 2 Elizabeth Schoonovers Stuffed Mushrooms Recipes
Looking for a delectable appetizer or side dish that will impress your guests? Elizabeth Schoonover's stuffed mushrooms are sure to be a hit. This classic recipe combines the earthy flavor of mushrooms with a creamy, flavorful stuffing made from a variety of ingredients. Whether you're hosting a party or simply want to enjoy a special meal at home, Elizabeth Schoonover's stuffed mushrooms are sure to satisfy your craving for something delicious and memorable.
Check out the recipes below so you can choose the best recipe for yourself!
ELIZABETH SCHOONOVER'S STUFFED MUSHROOMS
These tasty stuffed mushrooms, from Elizabeth Schoonover of Vienna, Virginia, are ideal appetizers for holiday parties.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. In a food processor, pulse bread until fine crumbs form (you should have about 1 cup). In a large bowl, toss breadcrumbs with cheese, parsley, and garlic; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Using one hand, dip a mushroom in melted butter to coat completely; transfer to breadcrumb mixture. With other hand, stuff mushroom with filling, patting some mixture on bottom and sides. Place, stemmed sides up, on a rimmed baking sheet. Repeat until all the mushrooms are stuffed.
- Bake until golden brown and cooked through, 20 to 25 minutes. Let cool for a few minutes before transferring to a serving dish.
SIMPLE STUFFED MUSHROOMS
For this easy appetizer, mushrooms are stuffed with a mixture of finely chopped bread, goat cheese, scallions, and pepper. Once the mushrooms are filled, they are baked until warm, then broiled to brown the grated cheese on top.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 dozen
Number Of Ingredients 9
Steps:
- Pulse the bread in the bowl of a food processor until finely chopped. Transfer to a bowl. Place the scallions, bell pepper, and goat cheese in the bowl of a food processor, and pulse until finely chopped and well combined. Transfer mixture to the bowl with the breadcrumbs, and stir. Stir in the cilantro, half the grated Monterey Jack, salt, and pepper.
- Heat oven to 350 degrees; position rack in the center of oven. Place mushroom caps, cups facing upward, on a large cookie sheet. Spoon a heaping teaspoon of stuffing mixture into each cap. Bake until mushrooms are tender and filling is hot, 15 to 20 minutes. Remove mushrooms, turn oven to broil, and position rack about 4 inches from broiler. Sprinkle mushrooms with remaining grated cheese, and broil until cheese is golden, about 1 minute. Serve immediately.
Nutrition Facts : Calories 18 g, Cholesterol 2 g, Fat 1 g, Protein 1 g, Sodium 122 g
Tips:
- Choose the right mushrooms. Large, firm mushrooms with intact stems work best for stuffing.
- Clean the mushrooms thoroughly. Use a damp paper towel to wipe away any dirt or debris.
- Remove the stems. Carefully twist the stems out of the mushrooms. You can use a spoon to help loosen them if necessary.
- Stuff the mushrooms. Fill the mushroom caps with your desired stuffing. You can use a variety of ingredients, such as bread crumbs, sausage, cheese, vegetables, or seafood.
- Bake the mushrooms. Preheat your oven to 375 degrees Fahrenheit. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and cooked through.
- Serve the mushrooms. Stuffed mushrooms can be served as an appetizer, main course, or side dish. They can also be served cold or hot.
Conclusion:
Stuffed mushrooms are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for special occasions or everyday meals. With a little creativity, you can create endless variations of stuffed mushrooms that will please everyone at your table.
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