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
STUFFED MUSHROOMS
Provided by Martha Stewart
Categories appetizer
Time 1h15m
Yield 24 stuffed mushrooms
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until no longer pink, about 5 minutes. Add garlic, shallot, and chopped mushrooms stems; season with salt and pepper. Reduce heat to medium, and cook until vegetables are tender, stirring occasionally, 4 to 6 minutes. Transfer to a bowl, stir in parsley and oregano, and let cool.
- Add egg, breadcrumbs, and cheese to cooled sausage mixture, and stir to combine. Place mushroom caps on a rimmed baking sheet. Season cavities with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. Drizzle lightly with oil.
- Bake until mushrooms are tender and tops are browned, 25 to 30 minutes. Serve immediately garnished with additional oregano leaves, if desired.
WILD-MUSHROOM STUFFING
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 14
Steps:
- Bring Marsala to a simmer in a saucepan. Pour over dried porcini in a bowl, cover, and let stand for 1 hour.
- Meanwhile, heat 2 tablespoons oil in a nonstick skillet over medium heat. Add sausages, and cook, crumbling with a spoon, until browned, about 8 minutes. Add onion, and cook until softened, about 5 minutes. Using a slotted spoon, transfer sausage and onion to a bowl.
- Add 4 tablespoons butter and fresh mushrooms to skillet, and cook until browned, 8 to 10 minutes. Drain dried porcini, reserving liquid, and squeeze in paper towels to remove any excess liquid; coarsely chop. Add dried porcini to skillet along with herbs, prunes, salt, and pepper. Cook for 3 minutes.
- Add mushroom mixture to sausages. Strain reserved Marsala through a sieve lined with cheesecloth or a paper towel. (Mushroom-sausage mixture and Marsala can be refrigerated separately in airtight containers overnight.)
- Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Toss with remaining 2 tablespoons oil, red-pepper flakes, salt, and pepper. Bake until golden brown, about 15 minutes.
- Add toasted bread mixture and reserved Marsala to mushroom-sausage mixture, and toss. Reserve 2 to 3 cups for stuffing the pork roast (see recipe, page 110). Transfer remaining stuffing to an 8-inch baking dish. Pour stock over top, and dot with remaining 2 tablespoons butter cut into small pieces. Cover with parchment and then foil, and bake for 20 minutes. Uncover, and bake until top is crisp, about 25 minutes more.
MUSHROOM AND WALNUT STUFFING
Make this stuffing for our Roast Turkey with Rosemary and Lemon. Pan-fry leftover stuffing and serve with eggs for a post-holiday brunch.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h
Number Of Ingredients 11
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes; transfer to a large bowl. Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten (stuffing should feel moist but not soggy). Season with salt and pepper and toss to combine.
- Add eggs to bread mixture and toss well to combine. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a lightly oiled 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.) Preheat oven to 400 degrees, with rack in upper third. Bake, uncovered, until golden brown on top, 30 minutes.
Nutrition Facts : Calories 266 g, Fat 14 g, Fiber 2 g, Protein 8 g
MARTHA'S MUSHROOM STUFFING
From Martha Stewart. To dry the bread cubes, spread them on two rimmed baking sheets; leave them out (uncovered) overnight, or bake in a 300-degree oven for about 30 minutes.
Provided by DitaVT
Categories Thanksgiving
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Butter an 8-inch square (or other shallow 2-quart) baking dish for extra stuffing.
- Heat butter in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.
- Add mushrooms. Cover; cook until they release liquid, 5 to 7 minutes. Uncover; cook, tossing occasionally, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl; let cool completely.
- Add bread, broth, parsley, and 3/4 cup water to bowl; toss well. Season with salt and pepper; mix in eggs.
- Place all stuffing in a buttered 9-by-13-inch (or other shallow 4-quart) baking dish.
- Put covered dish in oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.
VEGAN STUFFING WITH MUSHROOMS AND LEEKS
Drying sourdough bread out in the oven ensures that it absorbs all the delicious flavors in this vegan Thanksgiving stuffing/dressing, while drizzling with vegetable broth keeps it perfectly moist.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 2h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Divide bread between two rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dried all the way through, 30 to 40 minutes. Transfer to a large bowl.
- Heat 5 tablespoons oil in a large skillet over medium-high. Add mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tender and beginning to brown, about 8 minutes. Transfer to bowl with toasted bread. Heat remaining 2 tablespoons oil in same skillet. Add leeks, celery, and thyme sprigs; cook until vegetables are softened, about 4 minutes. Add garlic, chopped thyme, and red-pepper flakes; cook 1 minute. Add 1/2 cup broth and cook, scraping up browned bits from bottom, until evaporated, 1 to 2 minutes. Discard thyme sprigs. Transfer to bowl with bread; let cool 5 minutes. Meanwhile, brush a 2- to 2 1/2-quart baking dish with oil.
- Increase oven temperature to 375 degrees. Add parsley to bowl with bread; toss to combine. Slowly drizzle with remaining 1 1/2 cups broth, stirring to moisten. Transfer to prepared baking dish. Loosely cover with parchment-lined foil. Bake 20 minutes. Uncover; continue baking until golden on top, 25 minutes more. Serve, sprinkled with more parsley if desired.
WILD RICE, ALMOND AND MUSHROOM STUFFING
Wild rice can be the base of a satisfying and refined Thanksgiving stuffing, particularly when it is combined with mushrooms, almonds, sherry and herbs, as it is here. Use this savory mixture to stuff a turkey to serve to the omnivores at your table, or bake it separately and serve it as a side dish, one that is especially good for vegetarians and vegans.
Provided by Martha Rose Shulman
Categories dinner, stuffing and dressing, side dish
Time 1h45m
Yield Stuffing for a 14- to 18-pound turkey
Number Of Ingredients 14
Steps:
- Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
- Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
- Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 5 grams
STUFFED MUSHROOMS
Provided by Martha Stewart
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees with rack in center position.
- Drizzle 1 tablespoon oil along bottom of an 8-by-8-inch or similar baking dish. Place mushroom caps upside down in baking dish in a single layer.
- In a large saute pan heat 1 tablespoon oil and butter over medium-high heat. When oil shimmers, add mushroom stems and salt and saute until mushrooms release moisture and become golden brown, 5 minutes.
- Add garlic, red-pepper flakes, and parsley to pan and continue cooking, 30 seconds. Add lemon zest and breadcrumbs to pan and cook, stirring frequently, until breadcrumbs become toasted and golden, about 2 minutes.
- Transfer mixture to a heatproof medium bowl and stir in lemon juice, Parmesan, and egg whites. Divide mixture between mushroom caps, transfer to oven, and bake until mushrooms darken and shrink, 25 to 30 minutes.
- Carefully transfer mushrooms to a serving platter, garnish with grated Parmesan, and serve warm.
CLASSIC STUFFING
The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 12 cups
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
- Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.
MUSHROOM STUFFING
A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey.
Provided by CHRISTYJ
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Yield 14
Number Of Ingredients 12
Steps:
- Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
- Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
- In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
- Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 71.7 g, Cholesterol 39.7 mg, Fat 10.7 g, Fiber 5.3 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 898.5 mg, Sugar 8.8 g
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