Mushrooms are one of the hardest-working foods in the business! This friendly fungus is a heavyweight in cuisines around the world, and in vegetarian and omnivorous dishes alike. One of the best showcases for its filling, savory flavors is in stuffed mushrooms. There are many different versions, from those hearty enough to be a main course to those that make a perfect bite-size appetizer. Let us inspire you to observe National Stuffed Mushroom Day with these delectable recipes from our staff:
Courtesy of Jen Angerer, New Pi Marketing Manager
12-14 white mushrooms (chop stems)
2 T butter (Vegan: substitute with olive oil or Earth Balance Spread)
2 cloves garlic, crushed
½ c. bread crumbs
6 oz. Brie cheese (no rind) but any soft cheese will work, or vegan parmesan
2 T fresh parsley, chopped
1 T fresh thyme, chopped
salt and pepper to taste
Add veggie broth if moisture is needed
Preheat oven to 40º F. Grease baking sheet. Clean mushrooms well and remove stems. Place mushrooms bottom up on baking sheet. In skillet melt butter and add mushrooms and garlic, cook for 2 minutes. Add bread crumbs and cook for 3 minutes.
In a bowl mix together the cooked mixture with cheese, parsley, thyme, salt, and pepper.
Fill mushrooms and bake for 20 minutes.
Courtesy of Genie Maybanks, New Pi Marketing Coordinator
16 extra large white mushrooms
5 T extra olive oil, divided
2½ T sherry
¾ lb. New Pi sweet Italian sausage, removed from the casings
6 green onions, white and green parts, minced
2 garlic cloves crushed
2/3 c. panko crumbs
5 oz. Neufchatel
1/3 c. freshly grated Parmesan
2½ t minced fresh parsley leaves
Salt and pepper
Preheat the oven to 325º F. Wash mushrooms well. Remove the stems and chop them finely to add to filling. In a shallow bowl and toss mushroom caps with 3 tablespoons of the olive oil and sherry. Set aside.
Heat the remaining 2 tablespoons olive oil in a frying pan over medium heat. Add the sausage. Cook the sausage until completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Add onions and garlic and cook for another 2 to 3 minutes. Add the panko crumbs, make sure to combine evenly.
Finally, add Neufchatel in small chunks and continue cooking until the Neufchatel has melted and made the sausage mixture creamy. Remove from heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish. Bake for 50 minutes, until the stuffing is browned and crusty.
Courtesy of Erik Smith, New Pi Meat and Seafood
1 lb. white mushrooms, washed well and remove stems (finely chop stems for filling if desired)
8 oz. Crab Smart, or New Pi House-smoked Salmon (yum!)
1 bunch green onions, finely chopped
16 oz. Neufchatel
shredded Cheddar cheese to top mushrooms
Salt and pepper to taste
Preheat the oven to 325º F. Wash mushrooms well. Remove the stems and chop them finely to add to filling. Set aside.
In a mixing bowl combine remaining ingredients (including chopped stems if desired). Top with shredded cheese. Fill each mushroom generously with the mixture. Arrange the mushrooms in a baking dish. Bake for 30 minutes.