Best Stuffed Mushrooms from Cooks Country Mag.

Best Stuffed Mushrooms
From
Cooks Country Magazine

Topping:
1 slice heavy white bread, quartered
2 cloves garlic, minced
2 Tbsp. EVOO

Pulse the bread in a mini prep until it becomes crumbs. Add the garlic and EVOO and pulse once more.


Mushrooms:
24 lrg white button or baby bella’s, stems removed and washed
¼ C. EVOO
1 tsp. lemon juice
¼ tsp. sea salt
1/8 tsp. ground pepper

Oven rack in the middle @450F
Line the baking sheet with foil and set a wire rack inside the baking sheet.

Toss the mushrooms with the EVOO, lemon juice, salt and pepper
Arrange the mushroom gill side up on the rack for roasting. Roast until the liquids are releasted (about 20 minutes). Turn the camps over and roast an additional 10 minutes.

Remove from the sheet and flip gill side up. Cook slightly. Fill a Zip-Lock bag with your choice of stuffing and cut one corner to allow you to fill the caps as you would with a pastry tube. Press each of the caps, stuffing side down in to the topping and arrange the caps gill side up on the rack. Bake until the filling is hot and the topping is brown (about 10 minutes) Cool 5 minutes before serving

STUFFINGS

Shrimp Stuffing:
¼ lb. chopped cooked shrimp
½ C. cream cheese
2 Tbsp. jarred roasted red bell pepper, drained and chopped
3 scallions, washed and thinly sliced
1 clove garlic, minced ( about 1 tsp.)
1 Tbsp. fresh lemon juice
½ tsp. old bay seasoning
¼ tsp. salt
1/8 tsp. pepper


Goat Cheese and Herb Stuffing:
4 oz. Feta cheese
2 oz. cream cheese
1 Tbsp. EVOO
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh tarragon, chopped
2 Tbsp. fresh thyme, chopped
¼ tsp. salt
1/8 tsp. pepper

Spinach Lemon Stuffing
½ C frozen spinach, thawed and squeezed dry
½ C cheddar cheese, shredded
2 oz. cream cheese
2 Tbsp. EVOO
1 clove garlic, minced (about 1 tsp)
2 Tbsp. fresh lemon juice
½ tsp. salt
3 scallions, washed and sliced thin
1/8 tsp pepper