Stuffed Mushroom Recipes

These stuffed mushroom recipes are some more great easy appetizer ideas.

Here is a very tasty stuffed mushroom caps recipe filled with ground beef and ham, sherry, breadcrumbs and parmesan cheese.

For seafood appetizer recipes, stuffed mushrooms with crabmeat are also delicious and always a big hit.

Try these easy to make stuffed mushroom recipes, they may become keepers in your recipe file like they are in mine.

Stuffed Mushroom Caps Recipe

Ingredients:
• 18 white mushrooms, about 2" diameter
• 1 tbsp. olive oil
• 2 tbsp. minced onion
• 4 oz. (1/4 lbs.) lean ground beef
• 2 oz. cooked ham (2 slices), finely diced
• 1/3 cup dry sherry
• 1/4 cup fine breadcrumbs
• 1 clove garlic, minced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 cup grated parmesan cheese
  Method:

• Wipe mushrooms clean with damp cloth.
• Remove stems and chop.
• Place mushroom caps on cookie sheet, hollow side up.
• Add oil to large pan over medium heat.
• Cook onion and beef until lightly browned.
• Add minced garlic, chopped mushroom stems, diced ham and sherry, cook for 5 minutes, stirring.
• Remove from heat.
• Add breadcrumbs, salt and pepper.
• Mix well.
• Fill mushroom caps evenly with mixture.
• Sprinkle with parmesan.
• Place cookie sheet with mushroom caps under broiler, 3 inches below heating element.
• Broil for about 4 minutes, watching closely as not to burn.
• Best served warm.

Stuffed Mushrooms with Crabmeat

Ingredients:
• 24 white or brown mushrooms, about 2 inch diameter
• 6 oz. package frozen crabmeat, thawed and drained
• 2 tbsp. finely chopped celery
• 1 tbsp. chopped roasted red pepper
• 1 tbsp. finely chopped green onion
• 2 tsp. grated parmesan cheese
• 2 oz. cream cheese, softened
• 2 drops hot pepper sauce (Tabasco)
• 1/2 tsp. fresh lemon juice
  Method:

• Preheat oven to 400 F.
• Wipe mushrooms clean, remove stems. (Save for another use.)
• Place caps hollow side up on cookie sheet.
• Combine all other ingredients.
• Spoon evenly into mushroom caps. (about 1/2 tbsp. each)
• Bake 10 minutes.

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