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


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.


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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Eden Prairie, MN 55344

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Fax: (952) 942-0455

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