Stuffed Mushrooms Three Ways

 

It's April 14, 2016 and made it through my first winter back in Minnesota, or so I thought  We have a snow storm with wind blowing so I'm not going to the gym today and instead work on my blog ! Even when the dog has to go outside she turns right around and heads back in.  She loves snow, but NOT today.
I thought I'd share an appetizer that I've even had for lunch depending on what size the mushrooms are and how many I eat . I've made all three varieties at once and everyone has their own favorite.  These are great for everyday and parties. I usually make the fillings a little  ahead of time and hold them in the fridge until I'm ready to cook the schrooms. That way, you can get them on the table in no time.

Preheat oven to 375 degrees

For all three fillings:

1.Pick nice sized stuffing mushrooms or even large portabellas depending on what you're serving them for.
2. Clean mushrooms and remove the stems. Finely chop the stems and set them aside for filling.  Gently spoon out the gills and discard.  Set aside.
3. On medium high, eat about 2 Tablespoons of high heat healthy oil in a frying pan. (use a cast iron pan for these, then you can just put the same pan in the oven for melting).
4. Add mushrooms underside up and let caramelize a bit for 3-5 minutes. You will see a bunch of water accumulate inside the caps.
  5. Carefully turn mushrooms with tongs letting the water go into the pan. Be careful, steam is very hot!! Continue cooking until all the water evaporates and remove from heat.  Set aside to cool a little while you make the filling.{so they are easier to handle).  Stuff with filling of your choice. Top with cheese.
6. Bake until the cheese (regular or vegan) melts and gets bubbly.  I usually put them under the broiler for a minute at the end.

NOTE: You can adjust the amount of filling depending on the size of the mushrooms by adding a tiny bit of each ingredient if necessary.

Mushroom Pizza  Filling

makes 6
2 Tablespoons Mushrooms stems, finely chopped
6 Tablespoons of your favorite organic pasta or pizza sauce
1 Tablespoon finely chopped mini red bell pepper
1/4-1/2 teaspoon(s) dried oregano, your preference 
2 fresh basil leaves, finely torn or shredded.
cheese of choice.  (I use provolone  when using dairy. Daiya  mozzarella. shreds when making them vegan.
*chopped scallions for garnish (when they are out of the oven}.
Follow instructions for "all mushrooms".

NOTE: Feel free to double the recipe or change some ingredients to include you favorite veggies.

Spinach Cream Cheese  Filling

makes 6
2 Tablespoons finely chopped stems
1-2 Tablespoons finely chopped shallot(your preference}
6 Tablespoon either cream cheese or Daiya cream cheese like spread
6 medium spinach leaves, finely shredded.
salt and pepper
Regular cheese, ( I use Havarti) or vegan equivalent
* Finely chopped Spinach for garnish, if desired
Follow instructions for "all mushrooms".
Again, feel free to double recipe.

South of the Border Filling

 makes 6
2 Tablespoons finely chopped mushroom stems
6 Tablespoons pico di gallo
2 Tablespoons sour cream (or equivalent for vegan)
Cheddar  cheese, pepperjack, or Daiya pepperjack shreds
 *Finely diced avocado and/or chopped cilantro for garnish
Follow instructions for "all mushrooms"
You can double the recipe.