Food Talk And Fabulous Finds - Don't Stuff the Mushrooms

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04-10-2008, 12:29 AM
I eat this about 3 times a week as a side dish... and I love it... One day I really wanted 'stuffed' mushrooms but was too lazy to cut, mix and stuff ... so I dumped a box of pre-sliced mushrooms into a Pam coated saute pan, let them brown, added a very small amout olive oil, parm cheese and some Panko crumbs, let the the crumbs get crunchy and the parm melted in. OMG I have a big mound of awesome unstuffed mushrooms with very little work ... not bad in cals either, the oil, less than half cup crumbs, tbs parm cheese... just be careful with the oil, mush tend to absorb a lot liquid YUMMY..

04-10-2008, 12:53 AM
Boxed mushrooms?
Panko? That's a breadcrumb right? Is it healthier or can you use any bread crumbs? :)

04-10-2008, 02:40 PM
Jill - Fresh pre-sliced mushrooms can be found in most produce depts. Panko stays crunchier than normal breadcrumbs especially under oven "fry" or healthier frying conditions.

If you want your shrooms to absorb less oil, you can saute them in a little chicken broth first until partially cooked and then add olive oil for flavor.

Sounds yummy!

04-10-2008, 05:45 PM
OMG that sounds really freaking good :lol: I LOVE stuffed mushrooms!!

04-10-2008, 06:01 PM
I love shrooms. In terms of "stuffed", I do a simple one where I break off the stem, salt & pepper lightly, stick in hot oven or under broiler (do not leave the room!). When about half done you will see liquid pooled in the caps. I drain that off (in a tiny container to add to soup or whatever, then portion out cheese into the caps. Usually Laughing Cow light. Return to oven till cheese is melty. No crunch factor, but I love the mushroom & cheese combo. A little garlic powder is nice too or fresh garlic added when they are first cooking. Maybe a sprinkle of finely chopped parsley if I have it.

I have also become a big fan of "dry-fried" mushrooms. Cut in decent size pieces and cook in single layer over medium heat in a non stick or sprayed pan. Sprinkle with salt to draw out moisture. I like to add chopped garlic when they are just starting to release moisture. Let them almost brown up. Stir occasionally or shake pan. Good on their own. I love it with oyster or king oyster mushrooms. Very "meaty" tasting.

04-10-2008, 07:47 PM
oh yummm Tommy that sounds really good, thanks for the tip about the chix broth, that will def help the cal count...

04-12-2008, 12:02 AM
I just bought some of those pre-sliced mushrooms today and was debating about cooking them down and using them in a stir-fry... but your recipe sounds much better! I'll have to walk back to the grocery store tomorrow for the Panko because I want the crunch they add, but it'll be worth it!