Buttery stuffed mushrooms with parmesan, feta - KMSP-TV

Buttery stuffed mushrooms with parmesan, feta

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Executive Catering Chef for Lunds and Byerly's makes holiday appetizers that should make your cooking time less stressful.

Stuffed Mushrooms
Presented by Gabe Stockinger, Executive Chef Lunds and Byerly's Catering

Ingredients

4 ounces cream cheese

¼ cup bread crumbs

¼ cup shredded parmesan

¼ cup crumbled feta

1 teaspoon granulated onion

¼ teaspoon granulated garlic

1 teaspoon salt

¼ teaspoon white pepper

1 dash Tabasco

1 teaspoon Worcestershire sauce

¼ cup grated parmesan

2 tablespoons melted butter

*Optional items:

4 ounces frozen spinach, thawed, rinsed, drained, squeezed, chopped

5 ounces raw Italian Fontanini bulk sausage

4 ounces frozen crab.

Directions

Combine all ingredients through Worcestershire sauce in a mixer and blend until incorporated (about a minute). *Mix in the spinach, crab, or sausage. Use a spoon to stuff the mushrooms and round them off. Pack them in the grated parmesan and lay them in a baking dish. Drizzle with the melted butter and place the dish in the oven. Bake for 12-15 minutes.

Can be made up to 3 days ahead of time.

*Optional: You may want to blanch the mushrooms for 4 minutes in boiling water and then cool them prior to stuffing. This allows for a more clean looking presentation.

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