Friday, June 4, 2010

Flashback Friday: Favorite mushrooms...

Hebrew National hot dogs come seven in a package and buns come in packages of eight! So what to do with leftover hot dog buns from the holiday weekend? Make stuffed mushrooms using fresh bread crumbs! Just whiz them up in the food processor first. and don't crowd the processor or you'll end up with bread powder on the bottom and chunks on the top. Ask me how I know that one?

I'm always going back to this recipe. It's so easy and one of our all time favorites. So here we go again. The picture is new, the recipe is old.  It's basic, add what you like to it, different cheeses, some cooked sausage, chopped tomato, zucchini. Whatever you like!  If you like to sop sauce with a piece of bread then just add a little bit of butter or olive oil to the baking dish. It mixes with the mushroom juice and you can dip a piece of crusty bread to soak up the juices. Best part!

I made them two ways this time, mostly because I only had one tomato left and there was no room for three mushrooms in the baking pan I used. So I took a gratin dish and put down three slices of tomato, sprinkled it with a little Parmesan, and put a stuffed mushroom on top of each tomato slice. Drizzled it with a little olive oil and baked it in the oven with the other pan of mushrooms. After about twenty minutes, I put a little bit of a slice of muenster cheese on top of the mushrooms with tomato and broiled them all until the ones with cheese got all bubbly!

They were great, the plain ones, but especially the ones with the tomato and cheese! Definitely making it again this way.

Stuffed Mushrooms
Printable Recipe

1 lb (about 20) white mushrooms, stemmed (save stems for stuffing)
2 shallots, finely chopped by hand or food processor
2 cloves fresh garlic, finely chopped
salt and pepper
1/2 freshly grated Parmigiano-Reggiano
1/2 cup bread crumbs (fresh or dried)
3 tablespoons olive oil
2 tablespoons butter

Preheat oven to 375°. Remove stems from mushrooms and chop by hand or in a food processor.

Sauté the onions in olive oil and butter, until soft and translucent. Add the garlic, salt and pepper. Sauté until the onions are golden brown. Add the chopped mushroom stems, sauté for a few minutes more. Add the bread crumbs and sauté until the bread crumbs absorb some of the moisture. Mix in a little Parmigiano-Reggiano. Stuff the filling into the mushroom caps. Sprinkle with a bit of Parmigiano. Drizzle a bit of olive oil on top. Put the mushrooms on a baking sheet and bake for 20 minutes. Garnish with a bit of fresh chopped Italian Parsley.

Variations: You can also add a little frozen chopped spinach to the mixture, make sure to squeeze all the excess moisture from it! Also good with a little cheddar instead of Parm. Fontina, Brie, cream cheese.  Use whatever herbs you like, oregano, thyme or parsley.

I'm joining Suzy at Kitchen Bouquet for another Flashback Friday! Check out Suzy's Flashback Fridays for more "new visits to old favorites!"

My original flashback to mushrooms post is here. So this is a repeat of a repeat. Sort of like the Food Network, same thing all the time.


  1. I'm drooling! Pass the plate, please! Your mushrooms look delicious. The recipe I use is close to yours and now I must try it with the tomatoes and muenster!

  2. Oh yes! These do look good! Great way to use the buns too!

  3. I love the idea of adding the tomato and cheese... yum

  4. Beautiful mushrooms!!! I love stuffed mushrooms but hardly ever make them.

  5. Hmmm, I am drooling already, looks so good with the cheeses!!

    P.S. Thanks for stopping by, business as usual now at my place.

  6. Carol, they look great ... interesting to use tomato as a base. This is our "go to" stuffed mushroom recipe since you first posted it.

  7. It's official, this recipe is going to the top of my list. Been wanting to try these, and always looking for something "light" for summer. I can make a meal out of these with some bread! Not sure if Joe will agree :-)

  8. Those mushrooms look delicious...I will be making these and eating them by myself!

  9. The one with tomato and cheese does look heavenly! I want to try!

  10. I love stuffed mushrooms but I never take the time to make them! I've just discovered dried shallots from Penzeys and that would at least take one step out of the equation. They look delicious! You can be the Food Network with these any time ;)

  11. What a great invention! Love it :-) Stuffed mushrooms rank high on my list of faves and so do tomatoes so this is a winner. Thanks for joining me in the flashback!

  12. This looks so yummy! What a great summery treat! Happy weekend!...hugs...Debbie

  13. You clever girl! We always need bread crumbs for something but I admit I've never thought of using left over hot dog or hamburger buns to make them. I usually stick them in the freezer and go back months later and see these horrible looking pieces of white-frozen bread in the back.

    Agree with you about stuffed mushrooms. I love 'em!

  14. For making up the tomato version on the spur of the moment you sure created a tasty looking treat! I need to try these when I get summer tomatoes - the store bought ones are not good in my area.


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